Mushroom Burgers

  • 17 Mar - 23 Mar, 2018
  • Mag The Weekly
  • Cookery


· 250g chestnut mushrooms, wiped and roughly chopped

· 70g beans

· 70g chickpeas

· 1 medium onion, finely diced

· 1tbsp fresh parsley, finely chopped

· 2 cloves garlic, finely diced

· 1 heaped tsp of paprika

· 1 medium egg yolk

· 2 slices wholemeal bread, cut into small chunks

· Salt and black pepper to taste

· Sunflower oil


Put all the ingredients, except the sunflower oil, into a food processor, season with salt and pepper then process until well mixed and still a bit chunky. Divide the mixture into four portions and roll into round patties. Chill in the fridge for 15 minutes or until firm. Brush with the sunflower oil and then barbecue or fry for about five minutes on each side. Serve on toasted buns with lettuce, sliced tomato and soft cheese.