Homemade Mushroom Burgers for dinner tonight

As Blue Peter would have said in one of their programmes 'here's one I made earlier', in my case 'here's 4 I made earlier'.

I am looking forward to trying one of my burgers tonight.

Hope you all enjoy your meal tonight.

[Hidden]

Hi Alicia, these look really good, so you enjoy them, 😊

Jerry 😊

[Hidden in reply to Hidden]

Thank you Jerry, they were so easy to make as well.

Alicia

[Zest]

Hi Alicia,

Wow, they look great!!! What a good idea. I hope they taste as good as they look - and that you enjoy them.

Zest xx

[Hidden in reply to Zest]

Hi Zest

Thank you and I am looking forward to eating them.

Alicia xx

[Zest in reply to Hidden]

Hi again Alicia,

How did they taste, and how did you make them? They look really good.

Zest

[Hidden in reply to Zest]

Hi Zest

They tasted nice but need more flavouring, I think I'll introduce some herbs to the next batch but the basic recipe is below:

Mushroom & chickpea burgers

Ingredients

1 tbsp olive oil

250g chestnut mushroom, finely chopped

2 garlic cloves, crushed

1 bunch of spring onions

1 tbsp medium curry powder

Zest and juice of half a lemon

400g can chickpeas, rinsed and drained

85g fresh wholemeal breadcrumb

6 tbsp 0% Greek yogurt pinch ground cumin

2 mixed-grain muffins or rolls, toasted and halved

2 plum tomatoes, sliced

handful rocket

Method 1. 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. Tip out 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. Mix the yogurt with the cumin. Place half a muffin on each plate, then spread with the yogurt. Top with the burgers, a few slices of tomato and a little rocket.

I stopped at the Greek Yogurt as I didn't make the sauce and I used Portobello Mushrooms as I had bought those for another recipe but if I had used the Chestnut Mushrooms they would have tasted better as they have more flavour.

I'm learning as I go along with these recipes. A one pot meal tomorrow of curry which uses a whole cauliflower.

Alicia

[Zest in reply to Hidden]

Thanks so much Alicia, I shall copy and paste that recipe into my folder for delicious recipes. I hope to try it out sometime soon, and I will definitely use Chestnut mushrooms, as I agree they are more flavourful.

Zest

p.s. Hope your One pot meal of Curry made with a whole cauliflower goes well. Sounds great!

[Hidden in reply to Zest]

You are welcome and definitely use the Chestnut Mushrooms, they taste so much better.

I am making the one pot meal tomorrow as have family for dinner tonight so am making a roast, I am having my nut roast of course.

Alicia

[BadHare]

They look fab! 😁

[Hidden in reply to BadHare]

Thank you Mel and I did enjoy them albeit a little more seasoning next time me thinks - out come the herbs.

Alicia x

[BadHare in reply to Hidden]

Try adding a few spoons of nutritional yeast. The taste would go really well with mushrooms. I need to try using it in more things after seeing Kitten-whiskers recipes. I've also been using liquid aminos as a nutritious flavouring, as well as mushroom ketchup & Henderson's relish (both liquids that can be added as a condiment).

Mx

[Hidden in reply to BadHare]

Thank you Mel, where do you buy your nutritional yeast? Very good ideas here for bumping up the flavour and thank you.

Alicia x

[BadHare in reply to Hidden]

Try your local wholefood shop, or look online. I usually get 3 tubs for around £8.50. I use the blue type that contains B12. It's great in soups & stews.

Mx

[Hidden in reply to BadHare]

Thank you for that Mel, I will look in Holland and Barrett and see what I can get. I'll look for the blue type.

Alicia x