Here it is… my “Chickpea mushroom burger” recipe.
This is an excellent way to enjoy a super healthy, high-protein, vegan, gluten-free meal, whilst using optimal plant-based ingredients. Works wonders with a salad or potato wedges; or in a bap with salad/sauce toppings.
This recipe works especially well under a grill (broiler in the USA). Grilling in this way keeps it 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.
My chickpea mushroom burger works with or without a sauce
If you fancy a sauce with it then try it with my Fresh ginger Tomato Sauce or this delicious creamy Tahini Coriander Sauce. They both work a treat here.
To be honest, when I first created this recipe years ago, I never had a sauce with it – just felt so whole and complete on its own. That said, at this current time, I am really loving my sauces with it – a sort of amazing feast for all of the senses.
It works wonders in a bun with sauce or ketchup; with potato wedges or veggies.
Some key chickpea mushroom burger ingredients…
Chickpeas (garbanzo beans) are the star of the show in this recipe. They are a little treasure trove of nutritional goodness, with high levels of protein, plenty of phytonutrients, folates and an abundance of minerals such as manganese, iron, copper, phosphorus and zinc.
Rosemary helps to bring it all together. Rosemary is a highly aromatic, pungent herb that grows in temperate or Mediterranean climates in abundance. I always have several plants growing in my garden and pick it freely throughout the year. I absolutely love it.
Rosemary is known to be beneficial against adrenal fatigue, circulatory disorders, helps memory and concentration whilst acting as an anti-fungal, anti-oxidant, anti-inflammatory and anti-stress herb. This recipe is another great way that we can include it in our regular diet for wonderful taste and health support.
If you are interested in more details about the health benefits of rosemary then read my article here: The Health Benefits of Rosemary
We absolutely love this highly nutritious veggie burger here and hope that you enjoy it too.
Here is the recipe – handy to print out…
Chickpea and Mushroom Burger (vegan, gluten-free)
This is an excellent way to enjoy a super healthy, high-protein, vegan, gluten-free meal, whilst using optimal plant-based ingredients. I’ve created this version to be 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…
Ingredients
- 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
Instructions
- 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).
Pin it on your Pinterest board for later…
Hi Trinity, I couldn’t get hold of gram or besan flour. Would it be ok to use Quinou flour? Thanks. Looking forward to eating these….they look yum.
Hi Sharyn,
I would certainly give it a go. Quinoa flour or coconut flour would probably work fine.
Thanks Trinity……giving them a go tonight. 🙂
Hi Trinity, they were absolutely yummy….great flavour….but a bit wet. Added and extra tbs of flour. Ended up getting hold of some gram flour. I think they would form a better crust if fried in a pan…what do you think? Thank you, I will improve with them. 🙂
OK – thank you for sharing. I do know that gram flour is extra absorbent, so perhaps it’s more essential that I thought. The burgers are meant to be moist on the inside (but not wet 🙂 )… and firm on the outside. I use a gas grill. I imagine if you use an electric one it would take longer or have different results too. Would work great fried, I imagine.
x
Hi Trinity
I’ve just discovered your recipes! I’m excited to make the burgers! I will make them next week along with the chocolates!
Thank you for your time!
Jules
Wonderful. Try the falafels too!
Still got it… Been looking for wrong with my recipe/experiment. I am not a vegan so I am not opposed to egg whites. Had brown rice on hand for a filler and decided, next time, to use some other protiens (peanuts maybebor cashews). oh and more veggies peppers onion tomato zukes. Flavor was all there but it won’t hold together. I like to use my flat top grill. So one thought I had was an egg wash on the outside to seal the patty and and flash freeze. Then grill or bake. I’d love to hear your thoughts, Substitutions please. Thank you for sharing this with everybody may all your food bring smiles
Ahhhhw I am so sorry to hear this Phil. Without watching what you are doing, it’s hard to say what might be going wrong. This burger should hold together really well if you make it exactly as written. The natural moisture of the chickpeas and tahini added with the gram flour are designed to pull this all together. Be sure that your chickpeas are mashed enough too. It’s fine to have some rustic chunks in there, although you need to mash them down enough to create bind-ability. Be sure to compress the mixture firmly too.
I know absolutely nothing about working with eggs – so I can’t comment on that 🙂
I use Bob’s egg replacer and you only need a tablespoon for it to work with 3 tablespoons of water.It holds everything together like glue but is made from all natural good for you vegan ingredients..
Made these for dinner last night with salad + sweet potato mash and they were perfect! Crispy outside and soft inside exactly as stated, delicious! Definitely a keeper:D
Wonderful! I am delighted to hear it. Sweet potato mash and salad sounds like a perfect addition.
Thanks for posting.
I would have to whizz up in machine as my hands will not do this. I find it all goes well with a gadget nowadays.
What do you think to sticky millet popped in too, for the holding purposes?
Sure millet might work – It sticks together fine just as it is though 🙂
Amazing combo!loved the burger. 5 +star
Thank you Kushi – pleased to hear it.
x
Thanks for this fab recipe. Making them for the 3rd time and am adding some sage, lovage and chives from the garden for a variation. Great for Vegans like ourselves 🙂
You are very welcome Sally – I am so pleased that you enjoy this recipe. I have chives, lovage and sage in my garden too – what an excellent idea.
Hi Trinity, thanks for the inspiring recipe. I made this burger today, I just changed the recipe a little bit 🙂 instead of the mushurooms I added aubergine and courgette. Just delicious. Thank you. Love your page.
I love the sound of your variation and am so pleased to hear that you made this.
Wonderful to have you here Seila 🙂
Lovely to be here 🙂
I made the burgers this evening.They were delicious. I thought a little lemon juice would be a nice addition.What do you think?
Hi! Looking for some easy foods to take on a week-long camping trip. Do these keep well? I’d pre-cook them and keep them in a cooler. Have you tried freezing them? How long would you say they’re good for in a fridge? 🙂 cheers!
They keep for at least three days in the fridge normally. I’ve never frozen these – although I do believe my friend has 🙂
I made these tonight and they’re were incredible! I got the recipe from Vegan Food and Living magazine 🙂
I followed the instructions and the burgers held together perfectly when grilled, nice and crispy on the outside and moist inside, delicious!
Here’s the one I made and posted on Instagram if anyone wants to see, this is a great veggie burger recipe ? https://instagram.com/p/BIx3u6jhSV8/
Delighted to hear that Cheeta! Welcome to my website.
Thank you for your comment and instagram post – just off to check that out now.
x
This burger looks so good. I love the addition of apples in it. Pinning this for sure 🙂
Just stuck these in the oven. Have substituted butter beans, buckwheat flour and tomato puree (what I had in). Also bit more apple as I’m feeding to the kids and a bit of sweetness helps the vegetables go down! Will report back after dinner. My 5 year old helped me make them too 🙂
Ahhw well it would be a different recipe with butter beans and buckwheat flour to be honest… not sure I would do it like that myself ?
Hi Trinity, thanks or sharing this; just finished making these and they were lovely. I got carried away when preparing and absent mindedly mixed my mushrooms into the mixture before cooking as was instructed, I also substituted a normal onion for a red one as that’s what I had, I’m sure both might have enhanced the flavour but I really enjoyed them anyway. The consistency was good, not too wet at all and held together well through cooking. I will be trying these out again soon.
Perfect Recipe!!! I modified a bit, instead of tomato I used baby spinach also I put one tablespoon of ginger powder. I didn’t add apple as I wasn’t sure about the taste but the rest of ingredients I used as it is shown above. Very easy and quick way to make something different and at the same time delicious. Thanks for food inspiration 🙂
Wonderful – thanks for dropping by with your update.
Happy to hear that.
x
Thank you for this nutritious recipe Trinity. I just made it, and just like some other ladies, I added chopped pepper to the sautéed ingredients, as well as chopped celery leaves and flat leaf parsley. I did not have gram flour but I substituted ground flax seed. I doubled the recipe and to that, I dissolved 3 Tbsp of ground flax seeds to 8 Tbsp of water. I let it stand while preparing the other ingredients and the patties turned out just right. I turned my oven to “Roast” and roasted them at 300F for 30 minutes, without turning. I let them cool down before removing from sheet. I greased the sheet with olive oil and I also coated the patties lightly with it before the roasting.
P.S to thicken patties, use 1 part ground flax seed to 3 parts water (ie. For 3 cups chick peas or lentils or beans, use 4 Tbsp ground flax seed to 12 Tbsp water)
For my first time trying a veggie burger. This is delicious.
Wonderful – thanks for dropping by with your feedback too – always great to know.
x
Made these, I didn’t have thahini so risked it and just grated extra apple in and hoped they’d be ok! They were delicious. Thank you ☺
Wonderful – great idea to add extra apple for the moisture to replace the tahini.
We have just had these for our tea, and they were delicious! They were a bit wet, but frying them in coconut oil worked a treat. Just one thing, we didn’t fancy the addition of apple so left it out.
Many thanks!
Oh fab – pleased to hear they worked well Angela.
I know that people often fry these to good effect – wonderful.
x
Hi! Trying your burgers for the first time tonight. They had a good consistency until I added the diced tomato, and then they got a bit wet. But I molded them into four burgers, and put them on a grill pan, in the oven under the broiler, 8 minutes per side. They didn’t really turn out under the broiler, so I put them in a pan with a little olive oil, and they turned out great!!
Made thes for the first time last night … just had another for lunch … SOOOOOO very good!!!
The flavors !!!!! had fresh rosemary … love what it does to the flavor.
I recommend this one for a vegan burger!!!
Wonderful! Happy to hear it Bernadette.
I made these last night and served on potato bread buns with avocado.
They were delicious and almost creamy on the inside.
I made one substitution…instead of a medium tomato, I used a roasted poblano pepper. It’s what I had on hand. I have two left in the refrigerator and will have them for dinner
Thanks for the delicious recipe
Diane
Wonderful – I am happy to hear that. I love the sub too – sounds perfect.
Thanks for dropping by.
x
Suggestion for those having trouble mashing the chick peas…. warm them up a bit before mashing and they will mash easier.
Hmmmmm if chickpeas are cooked properly they should mash up easily to be fair. Otherwise, a hand blender maybe or food processor will break down nicely.
Hi. New here. I tried the chick peas and mushrooms burger. The taste was good, unfortunately I’m not a great cook,it was simple to follow and had a lot of the ingredients only to go get a couple. Only one burger held together the others all crumbled. Didn’t stop me from have it for lunch and dinner with a bowl of black been soup. I did change the chickpea flour for vital gluten flour. As I said I’m not a great cook, so a lot of times the first couple times I make a recipe it’s not perfect. Will definitely keep this recipe. I loved the video it helped me follow the flow of the recipe without wondering if I was doing it right. I’ve see a number of other recipes of your that I will definitely try. Thank you for the beginners recipes.
Ahhhw good on ya Denise. Keep up the good work exploring – it’s lovely to have you here.
I have just made these for our diner and my sometimes fussy husband thought they were the best thing I have made for weeks
Wonderful to hear that Hazel. I am glad that you found it – thanks for the comment 🙂