Chickpea-mushroom burgers: a tasty vegetarian recipe

Ingredients for Chickpea-mushroom burgers

• 90 g red or black quinoa, rinsed

• kosher salt

• 120 ml extra-virgin olive oil, divided, plus more for drizzling

• 2 x 410 g cans chickpeas, rinsed, drained

• 5 ml garlic powder

• 2.5 ml smoked paprika

• 225 g crimini mushrooms, trimmed, cut into 0.5 cm pieces

• 60 g tahini

• 60 g white miso

• 30 g plain flour (or oat flour)

• 8 slices sharp cheddar cheese (or vegan cheese)

• mayonnaise

• mustard

• hamburger buns

• shredded iceberg lettuce

• sliced pickles (for serving; optional)

How to make Chickpea-mushroom burgers

1. Cook quinoa in a large saucepan of lightly salted boiling water, stirring occasionally, until tender, 8–10 minutes.Drain well and allow to cool for at least 10 minutes.

2. Meanwhile, heat 60 ml of oil in a large non-stick frying pan over medium-high heat.Add well-drained chickpeas and cook, tossing occasionally, until lightly browned, 8–10 minutes.Stir in garlic powder and paprika, tossing a few times to coat.Transfer to a large bowl and let cool for about 5 minutes.

3. Add mushrooms, tahini, miso, and the remaining 60 ml of oil to the bowl with chickpeas.Mash with a potato masher or fork to combine.

4. Stir in the cooled quinoa and flour, mashing until the mixture holds together when squeezed in your hand.Taste and season with salt if needed.

5. Form the mixture into 8 patties and arrange them on a parchment-lined baking tray.Freeze until firm, about 2 hours.At this point, the patties can be baked immediately or stored frozen for up to 3 months.If freezing, transfer to resealable freezer bags or layer in an airtight container with sheets of parchment between patties.

6. Preheat the oven to 220°C (fan 200°C).Drizzle the frozen patties generously with oil on both sides on a rimmed baking tray.Bake until browned and crisp, 25–30 minutes.

7. Place a slice of cheese on top of each patty and return to the oven until melted, about 1 minute.

8. Spread mayonnaise and mustard on the cut sides of the buns (if using).Place the patties on the bottom buns and top with lettuce and pickles (if using).Close the burgers.

9. Do Ahead: The patties can be made up to 3 months in advance.Transfer to a resealable freezer bag and freeze.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.