Mushroom and Chickpea burgers

There is nothing like a delicious burger loaded with all the trimmings and brimming with flavour. I must admit that while a great beef burger is my favourite, there are loads of plant and bean versions which come a close second. I have posted loads of these over the years but never made one with mushrooms. They are a great choice as they take on additional flavour really easily and I have used chickpeas as the base topped up with lots of herbs and spices. This needs plenty of seasoning so don’t stint on it and my zingy burger sauce should also be in your recipe bank as it is amazing even as a dip with veggies.

 Serves 2 Hungry people

300mg large mushrooms cleaned and chopped

120g drained chickpeas

3tbsp chopped chives

2tbsp nutritional yeast

1tsp salt

1tsp sweet paprika

3tbsp panko

½ tsp oil

Buns and Salad and Burger Sauce to serve

Heat a drizzle of oil and add the mushrooms to the pan and cook until they are softened. Drain and liquid off before adding to the food processor.

Tip the chickpeas into the food processor and roughly process. Then add the mushrooms and give it about 3 whizzes.  Be careful to not turn it to mush – you want a little texture.

Tip into a bowl, add the yeast, seasoning and herbs and mix well.

Form into 4 patties, place on a lined flat tray and chill for at least an hour.

Remove from the fridge, press into the panko and fry in the oil for 2 mins a side.

Make sure you don’t fiddle too much with them as any sort of bean or veg burger is delicate by nature.

Serve in burger buns with salad, tomato and my zingy burger sauce.

Zingy Burger Sauce

Simply mix 3 tbsp of Greek natural yoghurt with 1 tsp ketchup, handful of chopped chives, 1 tsp chopped capers. 1/2tsp paprika and 1 tsp balsamic vinegar. Taste and adjust for seasoning.