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Chickpea and mushroom burgers | Daily Mail Online

Chickpea and mushroom burgers

A super-tasty veggie burger that you and your children will love. The mini burger can be cut into tiny pieces so that babies can still self feed.

Serve in a bread bun (mini for kids and large for adults) with the avocado, lettuce, grated cheese, tomato and yogurt

MAKES 2 ADULT AND 4 CHILD BURGERS (OR 8 MINI BURGERS)

50g blanched almonds

2 tbsp olive oil

1 onion, finely chopped

2 cloves garlic, minced

150g chestnut mushrooms, diced small

130g packet pre-cooked brown rice

400g tin of chickpeas, drained and rinsed

1 tsp smoked paprika

1 egg yolk

25g cheddar, grated

To serve

bread buns

sliced or mashed avocado

baby gem lettuce leaves

grated cheese

sliced tomato

spoonful of yogurt

  • Place the almonds in a large dry frying pan over a medium heat to toast until fragrant and lightly browned. Remove from the pan then keep to one side for later.
  • Add 1 tablespoon of oil to the pan along with the onion, garlic and mushrooms. Fry for about 10 minutes or until all the water from the mushrooms has evaporated. 
  • Add the rice to the pan and break up lumps with the back of a spoon.
  • Add half the mushroom and rice mixture to a food processor, along with all the almonds and the chickpeas. Process until smooth.
  • Scrape the mixture into a bowl and add the remaining mushroom and rice mixture, smoked paprika, egg yolk and the grated cheese then mix together to combine. Shape the mixture into patties – you can make eight child-sized patties and keep some for the freezer or make two large ones and four small.
  • Wipe the frying pan clean then place over a medium heat and add the remaining oil. Add the burgers and fry for 1-2 minutes on each side to form a lightly golden crust. Serve in a bread bun (mini for kids and large for adults) with the avocado, lettuce, grated cheese, tomato and yogurt.
  • Keeps for up to two days covered in the fridge. 

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