Mushroom and Chickpea mini-burgers

With coriander and pine nut crème fraiche
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Prep Time 10 minutes
Cook Time 20 minutes
Course Burgers, Culinary Collection
Cuisine burgers, South African
Servings 4


For the Patties

  • 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 ground cumin
  • 2.5 ml salt
  • 60 ml olive oil
  • 16 rocket leaves

To serve

  • 45 ml coriander chopped
  • 60 ml pine nuts toasted
  • 125 ml crème fraiche
  • 8 small burger buns whole-wheat


For 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.)
  • Form into 8 small patties.
  • Heat the olive oil in a pan and fry the burgers until golden brown being careful not to break them.

To serve

  • 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.
Keyword burgers