Treat your household to these healthy, tasty burgers
There are lots of different vegetarian burger patties on the market available to buy, but there’s something really satisfying about tucking into your own recipe. I often cook this when I fancy a treat, and the good news is these mushroom burgers are packed with protein and fibre, B vitamins and selenium, a powerful antioxidant that helps to support the immune system. They have a really great, hearty texture that makes for a satisfying meal that will please kids and adults alike.
You can eat these with salad or vegetables, or stack them high in a burger bun with melted cheddar or mozzarella, pickles, tomatoes – the lot. They can be as virtuous or as luxurious as you like! This recipe can be tweaked for your tastes, and additions like tinned sweetcorn, sun-dried tomatoes or soaked black beans work really well. Add a touch of chilli if that’s your thing – you can really freestyle.
You will need:
- 300g fresh mushrooms such as chestnut, button or portobello, thickly sliced
- 1 large onion – white or red, diced
- 2 cloves garlic, minced
- Half a tin of chickpeas, drained
- 2 slices of wholemeal bread (stale works well)
- 1 medium egg
- A pinch of dried thyme
- Seasonings (to taste): salt, pepper, smoked paprika, Henderson’s Relish or similar
- Your choice of serving accompaniments (suggestions below)
Makes 4 burgers
Let’s get started!
- Add sunflower oil to a large frying pan, and warm over a medium heat. Add the diced onion and cook for 2-3 minutes.
- Add the minced garlic and cook gently until lightly browned, and onions become translucent (2-3 minutes).
- Add the sliced mushrooms and stir through with a pinch of salt, pepper andthe dried thyme as well as your chosen seasonings. Continue to stir for 6-7 minutes, until the mushrooms’ juices have come out and began to evaporate.
- Add the chickpeas, bread slices and the warm mushroom mix to your food processor and blitz briefly until mixed, but still quite chunky.
- Pour the burger mixture into a large bowl and crack in the egg. Mix well using a wooden spoon.
Check the consistency, and add a splash of warm water if too dry or some more breadcrumbs or rolled oats if too liquid. The mixture should hold together well and be easily shaped without crumbling apart.
- Using your hands, shape the mixture into four round burger patties. Place them onto a baking sheet and rest in the fridge for 15 minutes.
- When it’s time to eat, fry the mushroom burgers in sunflower oil for about 5 minutes on each side, until deep brown, sizzling and fragrant.
- That’s it!
I love to serve these with a rocket salad and use sesame seeded buns, topped with crisp lettuce, a sweep of mayo and sliced fresh tomato, or even a spicy tomato chutney. If you’re in the camp that believes no burger is complete without cheese, place slices of mozzarella or cheddar on the cooked side of the patty when they’re still in the frying pan over the heat.