Mushroom Burgers

  • 08 Sep - 14 Sep, 2018
  • Mag The Weekly
  • Cookery


· 250g chestnut mushrooms, wiped and roughly chopped

· 70g butter beans

· 70g chickpeas

· 1 medium onion, finely diced

· 1tbsp fresh parsley, finely chopped

· 2 cloves garlic, finely diced

· 1 heaped tsp paprika

· 1 medium egg yolk

· 2 slices wholemeal bread, cut into small chunks

· Salt and black pepper to taste

· Sunflower oil

· Burger buns

· Sliced tomato and cheese to serve


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