Mushroom and chickpea mini-burgers

Mushroom & chickpea mini-burgers with coriander & pine nut creme fraiche


For 4

You will need...

  • 1 can Chickpeas, rinsed
  • 250 g White button mushrooms
  • 4 Spring onions, sliced
  • 1 Egg
  • 60 ml Flour
  • 15 ml Oreganum, chopped
  • 2.5 ml Cumin, ground
  • 2.5 ml Salt
  • 60 ml Olive oil
  • 16 Rocket leaves
  • 125 ml Crème fraiche
  • 45 ml Crème fraiche
  • 60 ml Pine nuts, toasted
  • 8 small Whole-wheat burger buns

Mushroom and chickpea mini-burgers Method

  1. To make the burgers: Place chickpeas, mushrooms, spring onions, egg, flour, oregano, cumin and salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. (The mixture will be moist.)
  2. Form into 8 small patties.
  3. Heat the olive oil in a pan and fry the burgers until golden brown being careful not to break them.
  4. Mix the crème fraiche, coriander and pine nuts together
    Cut 8 small rolls open and top with rocket, chickpea patty and dress with flavoured crème fraiche
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