Chickpea and Mushroom Burger Recipe

For a healthy alternative to the beef burger, why not try these? This is my own version of a BBC Good Food recipe – a bit more tangy with the Ras El Hanout and spices and more ‘meaty’ texture with the addition of the aubergine.

Ingredients (makes about 6 burgers)

2 tblsp olive oil

1 onion – chopped

2 garlic cloves – finely diced

200g closed cup mushrooms – chopped

1/2 aubergine – chopped

2 tsp Ras el hanout

1/2 tsp cumin seeds

1/2 tsp turmeric

1//2 tsp chilli flakes (optional)

salt and pepper

400g chickpeas, rinsed, drained, mashed

2 tbsp bread crumbs

Whisked egg

Method

Heat oil and add all the ingredients except the chickpeas.  Cook on a low heat, stirring to prevent sticking, for about 20 minutes. Mix in the mashed chickpeas, bread crumbs and egg and hope that everything sticks together!!  Use your hands to form into patties and leave in the fridge for 4 hours or overnight.

To cook – if you are going to put them on the BBQ then use a sheet of oiled foil underneath.  For best results I cook them in the oven for about half an hour. You could fry them in less time if that’s your preference.

To serve – let your imagination run wild! I do a ring of leaves with a burger in the middle (on or off a half bun). Adding natural yoghurt and sliced cucumber on top of the burger as a final flourish!

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