These have been a welcomed change for my work lunches, all I normally have is a jacket potato that shrivels to the size of a prune. These were a little fiddly to make at first, for me at least, as I mixed it in a cereal bowl as my only plastic bowl was occupied…
I had my burgers with gluten-free garlic naan bread as Sainsbury’s had ran out of pita bread.
This recipe makes 4 burgers and is a recipe originally from here.
- 1 tablespoon olive oil
- 2 spring onions, chopped
- 75g (3 oz) mushrooms, diced
- 1 (400g) tin chickpeas, undrained
- 3 cloves garlic, chopped
- small handful chopped fresh coriander
- small handful chopped fresh parsley
- 1 1/2 tablespoons curry powder
- 1/2 teaspoon ground cumin
- 50g (2 oz) dried gluten-free breadcrumbs (here’s what I used)
- 2 egg whites
- 2 tablespoons olive oil for frying, or as needed
Takes about 25 mins in total to make
- Heat 1 tablespoon of oil in a large frying pan over medium high heat. Add spring onions and mushrooms, and cook for 1 or 2 minutes, stirring frequently.
- Combine the chickpeas (with liquid) and garlic in ta blender or food processor. Blend until smooth, and transfer to a medium bowl. Stir in the mushrooms and onions. Mix in the coriander, parsley, curry powder and cumin. Add the breadcrumbs and egg whites, and mix until thoroughly blended. You can let the mixture sit in the refrigerator to meld the flavours at this point, or go on to frying.
- Heat enough oil to cover the bottom of a large frying pan over medium heat. Form the chickpea mixture into 4 balls, and flatten into burgers. Place the burgers in the hot frying pan, and fry for about 5 minutes on each side, until nicely browned.