Mushroom Veggie Burgers

  • Serves: 4
  • Cooks In: 10 minutes
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Ingredients

1/3 cup (50ml) thick Greek-style yoghurt
1 tablespoon lemon juice
1 tablespoon finely chopped mint leaves
2 garlic cloves, crushed
3 tablespoons olive oil
200g Button Mushrooms, trimmed and halved
½ teaspoon ground cumin
½ teaspoon ground coriander
400g can chickpeas, rinsed and drained
1 carrot, peeled and coarsely grated
¼ cup (10g) parsley leaves
Plain flour, for dusting
4 (80g each) Ciabatta rolls, halved
4 canned, baby beets, sliced
1 Lebanese cucumber, sliced into ribbons
4 butter lettuce leaves

Method

1

Combine yoghurt, lemon juice, 1 garlic clove and mint in a small bowl, set aside.

2

Heat 1 tablespoon olive oil in a medium frying pan over medium high heat, add mushrooms. Cook for 4 minutes, add remaining garlic, cumin and coriander and cook for a further 1 minute or until mushrooms are fragrant and golden. Allow to cool slightly.

3

Place chickpea, carrot, parsley and mushroom mixture in the bowl of a food processor and blend until just combined. Shape into 4 patties, dust in flour.

4

Heat remaining oil in a large frying pan. Cook patties for 3-4 minutes each side or until crisp and golden.

5

Place base of rolls on serving platter, spread evenly with yoghurt, top with lettuce, mushroom patty, cucumber and top of roll to serve.

Tip: Drizzle with chilli oil for an extra kick!

Ingredients

 1/3 cup (50ml) thick Greek-style yoghurt
 1 tablespoon lemon juice
 1 tablespoon finely chopped mint leaves
 2 garlic cloves, crushed
 3 tablespoons olive oil
 200g Button Mushrooms, trimmed and halved
 ½ teaspoon ground cumin
 ½ teaspoon ground coriander
 400g can chickpeas, rinsed and drained
 1 carrot, peeled and coarsely grated
 ¼ cup (10g) parsley leaves
 Plain flour, for dusting
 4 (80g each) Ciabatta rolls, halved
 4 canned, baby beets, sliced
 1 Lebanese cucumber, sliced into ribbons
 4 butter lettuce leaves

Directions

1

Combine yoghurt, lemon juice, 1 garlic clove and mint in a small bowl, set aside.

2

Heat 1 tablespoon olive oil in a medium frying pan over medium high heat, add mushrooms. Cook for 4 minutes, add remaining garlic, cumin and coriander and cook for a further 1 minute or until mushrooms are fragrant and golden. Allow to cool slightly.

3

Place chickpea, carrot, parsley and mushroom mixture in the bowl of a food processor and blend until just combined. Shape into 4 patties, dust in flour.

4

Heat remaining oil in a large frying pan. Cook patties for 3-4 minutes each side or until crisp and golden.

5

Place base of rolls on serving platter, spread evenly with yoghurt, top with lettuce, mushroom patty, cucumber and top of roll to serve.

Tip: Drizzle with chilli oil for an extra kick!
Mushroom Veggie Burgers

Tags:

 Gourmet, Lunch, Vegetarian

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