I like to try different veggie burger recipes, though I don’t often find one that I would make again.
One type of veggie burger that I haven’t had much luck with in the past is the bean burger. The texture never seems quite right… they’re usually really mushy (remember: mush-burgers aren’t us). I’ve tried making bean burgers with wheat gluten to firm them up, and although it did improve the texture, the burgers just didn’t really excite me much.
I thought I would try making burgers from chickpeas, because unlike most other legumes, chickpeas don’t have a mealy/pasty texture; it’s more crumbly and nutty. And anyhoo, I had some chickpeas in the fridge that Stanley had cooked for me the day before.
Since I also had some ‘shrooms in the fridge, I settled on this recipe from BBC food.
I decided to do half the recipe, making three burgers (the recipe below is the full recipe, making six burgers). I followed it pretty closely, except that I omitted the lemongrass. I also added a tablespoon of flour for extra firmness, but didn’t use any flour for dusting.
They turned out most delicious and held up well in the frying pan. I will definitely be making these again!
Next time I might dust them with flour before frying, to give them a bit of a crunchy crust.
If you cook chickpeas from scratch, start with 110g dry. This makes 250g cooked, which is equal to a 400g/14 oz can.
Spicy mushroom & chickpea burgers
|3 tablespoons||olive oil||3 tablespoons|
|110g||finely chopped onion||1 medium|
|1 clove||garlic, minced||1 clove|
|1||small dried chilli, crumbled||1|
|1 teaspoon||dried cumin||1 teaspoon|
|1 teaspoon||dried coriander||1 teaspoon|
|200g||finely chopped mushrooms||7 ounces|
|2 tablespoons||lime juice||2 tablespoons|
|to taste||salt & freshly ground pepper||to taste|
|400g tin||chickpeas||14 oz can|
|75g||fresh breadcrumbs||1-1/3 cups|
|2 tablespoons||chopped fresh coriander (cilantro)||2 tablespoons|
|2 tablespoons||flour||2 tablespoons|
1. Heat a heavy skillet over medium heat. Add 2 tablespoons olive oil, and saute onion for three minutes. Add garlic, saute two minutes.
2. Add chilli, cumin, coriander, turmeric and cayenne and cook for another three minutes. Add mushrooms and lime juice and cook for another five minutes, until softened. Season with salt and freshly ground pepper and remove to a large mixing bowl.
3. Crush chickpeas with a fork. Add to the mushroom mixture along with breadcrumbs and fresh coriander (cilantro). Mix well with a fork. Taste and adjust seasonings. Add flour, mix thoroughly.
4. Form mixture into six patties, pressing firmly.
5. Heat remaining tablespoon of olive oil in a heavy frying pan and fry burgers for 3 to 4 minutes on each side, or until golden brown and heated through.
Serve on buns with your choice of fixings.
Makes 6 burgers.