Chickpea and Mushroom Burgers

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Vegan Chickpea and Mushroom Burgers

This is a bit of a strange recipe for me because I don't exactly like mushrooms. It's a bit odd, I do like the taste but I cannot stand the texture of them so they aren't something I ever buy or eat, I don't know what it is about them but they are the one veggie I really don't enjoy. However, a little while ago I had a chickpea and mushroom burger while eating out and it was so delicious that I was determined to try recreating it at home. I've tried making veggie burgers a few times before but they never seem to turn out just how I want them to, that was until I tried these ones - maybe mushrooms were the missing ingredient all this time?

While I was in the supermarket buying ingredients for this recipe, I think I stood at the mushroom section for a good 10 minutes trying to figure out which ones I needed to buy, who knew there were so many different types?! I settled on baby mushrooms (mainly because it was the smallest packet and I didn't want to have any leftover as I knew I wouldn't eat them) and they turned out really well, but you prefer other mushroom types then these will be easily substituted in (and please let me know which mushrooms are the best to buy, I am honestly so clueless!). So, with the mushrooms all blended up into the mixture so I can only taste them, not feel their texture, these have become my best attempt at veggie burgers yet! I hope you will love them too. They are really yummy served in a roll or just by themselves with lots of salad. 

Vegan Chickpea and Mushroom Burgers

You will need (makes 6 burgers): 
1 tin chickpeas (400g)
2 cups baby mushrooms (200g)
1/3 cup sweetcorn
1 cup oats
1 tablespoon tomato puree
3 tablespoons nutritional yeast
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon herbs de Provence
1/2 teaspoon garlic granules (or two minced cloves)
1/2 teaspoon dried chillies
a sprinkle of salt and pepper

Method: 
- Pre-heat the oven to 180 degrees celsius.
- Add the oats to a food processor and pulse into a flour.
- Add all the other ingredients into the food processor and pulse until broken down and combined, but not completely smooth - the burgers work best when the mixture still has some texture to it. You can add extra oat flour if you find the mixture is too wet. 
- Shape the mixture into six burgers and place onto a lined baking tray.
- Bake for 20-25 minutes, turning half way.


Vegan Chickpea and Mushroom Burgers

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