Look at that. Mushroom burgers are awesome! It is so good, I can’t make complex sentences. It is healthy, tasty and simply badass. Whip this up in the kitchen and everyone will go wow.
Seriously though, our memories are wiped clean after we’ve eaten this.
What you need:
- 1 tbsp olive oil/coconut oil
- 400g chestnut mushrooms, finely chopped
- 2 garlic cloves, crushed
- 1 bunch spring onions/ Spanish onions, sliced
- 1 tbsp medium curry powder (depends on your taste)
- zest and juice ½ lemon or calamansi
- 400g can chickpeas, rinsed and drained
- 85g fresh wholemeal breadcrumbs
- pinch ground cumin
- 2 mixed-grain muffins or rolls, toasted and halved
- 1 tbsp light mayonnaise
- 2 plum tomatoes, sliced
- handful rocket/lettuce leaves
What to do:
- Heat 1 tsp oil in a non-stick frying pan and cook the mushroom, garlic and spring onion for 5 mins. Mix in the curry powder, lemon zest and juice and cook for 2 mins or until mixture looks quite dry. Put onto a plate to cool slightly.
2. Use a potato masher or fork to mash the chickpeas in a bowl, leaving a few chunky pieces. Add the mushroom mix and the crumbs, then shape into 4 patties. Fry in the remaining oil for 3-4 mins on each side until crisp and browned.
3. Place half a muffin on each plate, then spread with the mayo. Top with the burgers, a few slices of tomato and a little rocket.
4. Grab a beer in the fridge and enjoy!
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