Mushroom Chickpea Veggie Burgers
These Mushroom Chickpea Veggie Burgers will have you looking forward to Meatless Mondays. They come together in a flash thanks to the food processor and are a hearty dinner option. Top them as you would any other burger or serve them over a salad.
Servings: 4 burgers
Equipment
- Food processor
Ingredients
- 3 cloves of garlic
- 8 oz a small container mushrooms, cleaned, stems removed (I like to use baby Portobellos)
- 1 15.5 oz can of chickpeas (garbanzos), rinsed and drained
- 1 cup rolled quick oats
- 2 tbsp balsamic vinegar
- 2 tsp chili powder
- 2 tsp paprika
- 1 tsp garlic powder
- juice of 1 lemon
- handful of parsley (about ¼ cup), thick stems removed
- pinch of red chili flakes or cayenne pepper (optional for some heat)
- salt and freshly ground pepper to taste
- 2 tbsp extra virgin olive oil
Instructions
- Fit the food processor with the metal blade. With the machine running, drop garlic cloves through the feed tubing (this will help to mince them evenly). Scrape down the sides and add the rest of the ingredients (except for the olive oil!) to the work bowl. Pulse a few times until all the ingredients are well combined, but not pureed. Let sit for about 5 minutes (or even longer if you have time); this will help the oats absorb the liquid and stay together when cooking. Shape into four to five even burgers packing the patties tightly.
- In a large skillet, warm oil over medium heat. Arrange burgers in pan and cook until crisp (about 4-5 minutes). Flip burgers carefully (they are delicate) and cook another 4-5 minutes on the other side adding more oil if necessary. Serve as you would any burger.
Notes
These keep well in the fridge for a few days, or you could freeze them.