Mushroom Chickpea Burgers
January 02, 2017 | Makes 5
- Olive Oil
- 1 Shallot or 1/2 Large White Onion
- 1 Teaspoon of Dried Thyme
- 1 Teaspoon of Dried Oregano
- 2 Cloves of Garlic
- 200g of Mushrooms
- 200g of Soaked Chickpeas
- 2 Tablespoons of Nutritional Yeast
- 3/4 Cup of Ground Almonds (90g)
- Coarse Salt
Suggested Toppings: Avocado, Kimchi, Sprouts, Lettuce, Onion etc
These vegan burgers are so good even a carnivorous burger lover like me will devour them. There’s so much flavour packed in and they have an amazing texture. The nutritional yeast adds a certain je ne sais quoi that tastes amazing with the herbs and shallots, you can pick it up in any health store. Each burger is packed with protein, vitamin B and fibre and they go with just about anything. Go for loads of colour, topping them with any and all of your favourite add ons!
Dice the shallot and mince the garlic. Wash and finely chop the mushrooms. Add a splash of olive oil to a large pan on medium heat and add in the shallot. Let it cook for a few minutes, tossing regularly, until starting to soften. Sprinkle in the dried herbs and toss.
Add in the minced garlic and chopped mushrooms and cook for another few minutes until the mushroom are cooked.
Add the drained chickpeas to your food processor with the mushroom mixture, nutritional yeast, ground almonds and a good pinch of coarse salt. Pulse until combined- you still want some chunks so don’t overblend.
Shape the mixture into patties.
Add a little more olive oil to the pan on medium/high heat and cook the burgers for 3-4 minutes each side until crisp. Serve with your desired toppings.
* You can store the burgers in an airtight container in the fridge for 3 days, just reheat in a pan until heated through.