CHICKPEA-MUSHROOM BURGERS
These 10-ingredient gluten-free and vegan burgers are crisped up like a smash burger in the oven. We would never say that you HAVE to put cheese on them, but let's just say we highly recommend it.
Provided by Chris Morocco
Categories Chickpea Mushroom Quinoa Olive Oil Garlic Paprika Cheese Mayonnaise Mustard Lettuce Pickles Vegan #cook90 Wheat/Gluten-Free Vegetarian Dinner Winter Bake Freeze/Chill Sunday Stash miso
Yield Makes 8
Number Of Ingredients 12
Steps:
- Cook quinoa in a large saucepan of lightly salted boiling water, stirring occasionally, until tender, 8-10 minutes. Drain well and let cool at least 10 minutes.
- Meanwhile, heat 1/4 cup oil in a large nonstick skillet over medium-high. Add chickpeas (make sure they are well drained) and cook, tossing occasionally, until lightly browned, 8-10 minutes. Add garlic powder and paprika and toss a few times to coat. Transfer to a large bowl and let cool about 5 minutes.
- Add mushrooms, tahini, miso, and 1/4 cup oil to bowl with chickpeas and mash with a potato masher or fork to combine. Add quinoa and flour and mash until mixture holds together when squeezed in your hand. Taste and season with salt if needed. Form into 8 patties and arrange on a parchment-lined rimmed baking sheet. Freeze until firm, about 2 hours. At this point, the patties can be baked, or they can stay frozen up to 3 months. Transfer to resealable freezer bags or layer in an airtight container with sheets of parchment between patties.
- Preheat oven to 425°. Drizzle frozen patties generously with oil on both sides on a rimmed baking sheet. Bake patties until browned and crisp, 25-30 minutes. Place a slice of cheese on top of each patty and bake until cheese is melted, about 1 minute.
- Spread mayonnaise and mustard on cut sides of buns (if using). Place burgers on bottom buns. Top with lettuce and pickles (if using) and close up burgers.
- Do Ahead: Patties can be made 3 months ahead. Transfer to a resealable freezer bag and freeze.
CHICKPEA AND MUSHROOM BANGERS
Make and share this Chickpea and Mushroom Bangers recipe from Food.com.
Provided by PinkCherryBlossom
Categories Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Thinly slice 2 of the onions and chop the third.
- Fry the chopped onion in 1 tbsp of the oil until soft. Add the mushrooms and cook for a further 5 minutes.
- Place the mushroom mix in a blender and add the curry paste, chickpeas, zest and seasoning. Blend to a coarse paste then add the breadcrumbs and blend until mixed.
- Flour your hands and form the mixture into 10 sausages.
- Heat 1 tbsp of the oil and gently fry the onion and sugar for 10 mins until nicely caramelised.
- Brush the remaining oil over the sausages and grill for 10 minutes until golden.
- Serve with mash and gravy or in a bun with the onions.
Nutrition Facts : Calories 344.2, Fat 12.6, SaturatedFat 1.7, Sodium 441.8, Carbohydrate 50, Fiber 7.3, Sugar 7.8, Protein 9.8
MUSHROOM & CHICKPEA BURGERS
High in fibre and low in fat, these veggie burgers with spiced yogurt are the healthy way to enjoy fast food
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 271 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 1.13 milligram of sodium
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