Description

These Mushroom & Chickpea Burgers are a flavorful and healthy vegetarian option, combining sautéed mushrooms, chickpeas, and warming curry spices to create hearty, crispy patties served with fresh tomato, rocket, and a tangy cumin-spiced Greek yogurt sauce. Perfect for a nutritious lunch or light dinner, they come together quickly on the stovetop and are ideal for anyone looking for a meat-free burger packed with texture and flavor.

Ingredients

Scale

For the Burgers

1 tbsp olive oil
250g chestnut mushrooms, finely chopped
2 garlic cloves, crushed
1 bunch spring onions, sliced
1 tbsp medium curry powder
Zest and juice of ½ lemon
400g can chickpeas, rinsed and drained
85g fresh wholemeal breadcrumbs

For the Yogurt Sauce

6 tbsp 0% Greek yogurt
Pinch ground cumin

To Serve

2 mixed-grain muffins or rolls, toasted and halved
2 plum tomatoes, sliced
Handful rocket leaves

Instructions

Sauté the Vegetables: Heat 1 teaspoon of olive oil in a non-stick frying pan over medium heat. Add the finely chopped mushrooms, crushed garlic, and sliced spring onions. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.
Add Spices and Lemon: Stir in the medium curry powder along with the lemon zest and juice. Continue cooking for an additional 2 minutes, or until the mixture appears fairly dry. Remove from heat and transfer to a plate to cool slightly.
Prepare the Chickpea Mixture: In a bowl, mash the rinsed and drained chickpeas with a potato masher or fork, leaving some chickpeas partially chunky for texture. Add the cooled mushroom mixture and the fresh wholemeal breadcrumbs. Mix everything together thoroughly, then shape the mixture into four equal-sized patties.
Cook the Patties: Heat the remaining olive oil in the frying pan over medium heat. Fry the patties for 3 to 4 minutes on each side until they are crisp and evenly browned on the outside.
Make the Yogurt Sauce: In a small bowl, combine the 0% Greek yogurt with a pinch of ground cumin. Stir well to incorporate the spices into the yogurt.
Assemble the Burgers: Place the toasted muffin halves on plates. Spread each half with the cumin yogurt sauce, then top with a chickpea and mushroom burger patty. Garnish with slices of plum tomato and a handful of fresh rocket leaves before serving.

Notes

You can substitute wholemeal breadcrumbs with gluten-free breadcrumbs if desired.
For a spicier version, add a pinch of chili powder or cayenne pepper to the burger mixture.
These patties can be cooked in advance and reheated gently in a pan or oven.
To make vegan, replace Greek yogurt with a plant-based yogurt alternative.
Ensure the mushroom mixture is cooled before mixing with chickpeas to help the patties hold their shape better.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Frying
Cuisine: British

Keywords: mushroom burger, chickpea burger, vegetarian burger, healthy burgers, quick vegetarian recipe, curry spiced burger, Greek yogurt sauce, meatless burger