Spicy Chickpea and Mushroom Burger Recipe
This is a bit of a work in progress but I thought I would share it in case any of the vegetarians out there could give me any tips on getting it to bind together a bit better. I did think an egg would would but not sure if I like the idea of egg in my burger…fried egg on top is a different story though.
I couldn’t resist topping mine with a big dollop of Mr Vikkis Chilli Jam, more about that in another post.
Anyway here’s how it went.
- 5 large chestnut mushrooms, finely diced
- 3 spring onions, finely chopped
- zest and juice of half a lemon
- 250g chickpeas, drained.
- 2 cloves of garlic, crushed
- 1 chilli, finely diced
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp ground coriander
- small handfull of fresh coriander
- pinch of chilli powder
- Olive oil
- Tortilla chips
- Buns, chutney and salad to serve with.
- Pre heat oven to 200 degrees!
- Place a couple of handfuls of tortilla chips in a blender and blend until they look like breadcrumbs, you can leave them a bit chunkier if you wish. Tip into a Bowl
- Heat a splash of olive oil on a pan then add the garlic, chilli, onion and mushrooms, fry until soft, add the lemon zest and juice followed by the paprika, cumin, ground coriander and chilli powder. Stir well, remove from the heat and allow to cool.
- Blend the drained chickpeas until you have a rough paste, add a little olive oil as you go so it’s not too dry.
- Add the mushroom mix, a table spoon of the crushed tortillas and some fresh coriander to the chickpeas and mix well, season with salt and pepper.
- Shape the mixture into 2 burgers, then coat the burgers with the remaining crushed tortillas.
- Bake the burgers in the oven for 10-15 minutes or until piping hot and nice and crispy
- Place in lightly toasted bun with your chosen toppings and enjoy!