Summer mushroom & chickpea burgers

Summer mushroom & chickpea burgers

Picture 11

* 1 tbsp olive oil
* 250g chestnut mushrooms, finely chopped
* 2 garlic cloves, crushed
* 1 bunch spring onions, sliced
* 1 tbsp medium curry powder
* Zest and juice of ½ lemon
* 400g can chickpeas, rinsed and drained
* 85g fresh wholemeal breadcrumbs
* 6 tbsp low fat Greek yogurt
* Pinch of ground cumin
* 2 ciabatta rolls, toasted and halved with a light drizzle of olive oil
* 2 plum tomatoes, sliced
* Handful of rocket leaves

Method

To prepare the mushroom mix:

  1. Heat 1 tsp oil in a non-stick frying pan and cook the mushroom, garlic and spring onion for 5 mins.
  2. 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.
  3. Use a potato masher or fork to mash the chickpeas in a bowl, leaving a few chunky pieces.
  4. Add the mushroom mix and the crumbs, and then shape into 4 patties.
  5. Fry in the remaining oil for 3-4 mins on each side until crisp and browned. Finish off on the barbecue coals if you like.

To serve:

  1. Mix the yogurt with the cumin.
  2. Place half a muffin on each plate, and then spread with the yogurt.
  3. Top with the burgers, a few slices of plum tomato and a little rocket.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s