Chickpea & Mushroom Burger

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Cook time 
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This is an excellent way to enjoy a super healthy, high-protein, vegan, gluten-free meal, whilst using optimal plant-based ingredients.
This version is pleasantly moist on the inside with a lovely soft crisp on the outside; so that you can enjoy it with OR without the addition of a sauce. It works wonders with a salad or potato wedges; or in a bap with salad/sauce toppings…
Recipe type: Burger
Serves: 4
  • 240g (9oz) chickpeas (about 1 tin drained weight)
  • 2 level tablespoons gram flour (chickpea flour)
  • 1 small red onion
  • 2 large cloves garlic
  • 75g tasty mushrooms (small handful)
  • 1 tablespoon tahini
  • Half teaspoon sea salt
  • Half medium sized apple
  • 1 teaspoon dried parsley
  • 1 tablespoon fresh rosemary (finely chopped)
  • 1 medium sized tomato
  • Crush garlic, dice onion and chop the mushrooms into small pieces; saute together in a pan for a few minutes.
  • Roughly mash chickpeas in a large mixing bowl with a potato masher or fork. This involves a bit of work to really get in there! The mash doesn’t have to be totally smooth, although you do need to give it a good pressing through so that a lot of it is quite mushy. It’s fine to leave a few rustic looking pieces.
  • Grate the half apple (including skin).
  • Add the gram flour, tahini, salt and apple and mix all together using the back of a metal spoon (to press down and help support the binding process).
  • Finely chop the rosemary and chop tomato into small pieces.
  • Add the sauteed items along with all remaining ingredients into bowl, pressing down and mixing thoroughly with a metal spoon.
  • Divide into 4 and firmly shape and mould into patties.
  • Place onto a grill tray and heat under a medium grill for approximately 8 minutes on each side (or until nicely tanned).

~ Author: Trinity Bourne

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