Since becoming vegetarian I have been experimenting with recipes. I really wanted to make a tasty burger that the whole family could enjoy. This recipe is almost perfect. The flavour of this burger is incredible, the only issues is that it is quite soft. We are going to try and make it hold its shape better, so watch this space. We put it in a brioche bun which I know is made from eggs and milk so for a vegan bun you would need to opt for another bread.
But for now here is the tasty and simple recipe.
Vegan Mushroom and Chickpea Burger
240g Chickpeas Drained
250g Chestnut Mushrooms (Finely chopped)
1 Small Red Onion (Finely Chopped)
1 tbsp. Coconut Oil
1/2 tsp Garlic Powder
1/2 tsp Coriander
1/2 tsp Thyme
Juice Of Half A Lemon
Bread Crumbs From Two Slices Of Bread
Put the coconut oil, mushrooms, onion and garlic in a frying pan and cook until browned and soft. Season the mushrooms and onion with salt and pepper whilst it is cooking.
In a sieve, pour in the drained chickpeas.
Once the mushroom mix is cooked, place in with the chickpeas, drain excess fluid then pour the mix into a bowl. Add the coriander, thyme and lemon juice then blend. I blended until smooth but you can leave chunks if you would prefer.
Mould the mixture into burger shapes and place individually into cling film. Store in the fridge for a few hours, overnight is better as this helps the burger hold its shape.
Once refrigerated, place in a pre-heated pan and sear. Make sure the pan is non stick as the burgers can easily stick to the bottom.
Once seared place in a pre-heated oven at 160 oc. Cook in the oven for 15-20 minutes or until firm.
Place in a bun, add salad and condiments and enjoy!