Protein & Vege Burgers with Quick Pickle Recipe
Vegetable burgers loaded with goodness.

Mushrooms make great burger patties on their own, but they’re even more delicious when you stuff them with protein-packed chickpeas and top them with cheese. If you don’t have a food processor you can crush the chickpeas by hand using a potato masher or a fork.

20 Mins
15 Mins
Ready In
35 Mins

What you need

For the quick pickle

  • ¼ of a cucumber, cut in half, deseeded & thinly sliced
  • 2 carrots, peeled & cut into thin strips
  • 1 small red onion, thinly sliced
  • 1 tsp salt
  • 1 tsp sugar
  • 1 Tbsp white wine vinegar

For the burger

  • 1 can chickpeas, drained
  • 2 tsp Moroccan seasoning
  • 50g fresh breadcrumbs
  • 1 large egg, beaten
  • Salt & pepper, to season
  • 4 large portobello mushrooms
  • 2 Tbsp olive oil

To serve

  • 8 slices Mainland Egmont Cheese
  • 4 warmed or toasted burger buns
  • Sauce or chutney of your choice
  • Handful of lettuce

Here's how it's done

  1. To make the pickles put the cucumber, carrot and red onion in a bowl and mix well with the salt, sugar and vinegar. Set aside while you’re making the burgers, stirring occasionally.
  2. In a food processor, combine the chickpeas, Moroccan seasoning, breadcrumbs and egg. Season with salt and pepper and blend well. Set aside.
  3. Lay the mushrooms stalk side up and trim the stalk. Divide the chickpea mixture between the mushrooms and spread over each, patting the mixture on firmly to fully cover the mushroom. Chill until needed.
  4. To serve, heat the grill plate of a barbecue or a frying pan to hot.
  5. Brush the mushroom patties with the oil and cook chickpea side down for 5 minutes. Turn over and cook for 10 minutes until the mushrooms are cooked through, lowering the temperature if necessary.
  6. Set your oven to grill. Place two cheese slices on the chickpea layer of each mushroom and place under the grill for a minute to melt a bit.
  7. To serve, spread the bun with the sauce of your choice, add your patty, fresh lettuce, and top with pickles.

Serving suggestions

For a quick sauce try yoghurt mixed with a little lemon juice and garlic or sriracha and mayonnaise. You can use any canned, drained beans instead of the chickpeas. For a Mexican burger use black or kidney beans and add some guacamole to the burger.

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