Mushroom and chickpea mini-burgers with flavoured crème fraiche

Weekends are there to spend more time with friends and whether they’re over for the big game or just having a day out, you need snacks. Like so many snacks, small burgers always go well at parties and these mushroom and chickpea mini-burgers will satisfy everybody, even those moving towards vegetarian diets. If you’re slowly moving yourself towards eating less meat, these burgers will also be a perfect gateway and you’ll still be happy with the flavours and textures.

ALSO READ: Mushroom and bean burgers for a delightfully healthy vegan meal

Mushroom and chickpea mini-burgers tips

The first step to burger greatness is making sure your buns are toasted and you can do that just before serving. The next, is to give those patties some high heat for a beautiful crust which you can still get with these high-protein chickpea and mushroom burgers. If you’re vegetarian or completely vegan, replace the egg with the aguafaba from the chickpea can to bind the patties and just leave out the crème fraiche. You can play around with the additions and serve your sliders with some sweet potato fries and onion rings.

ALSO READ: Vegan lentil and mushroom burger for a plant-based Burger Day

When you want some tasty sliders for your friends coming over, try these mushroom and chickpea mini-burgers with flavoured crème fraiche.

Mushroom and chickpea mini-burgers recipe

Recipe by South African Mushroom Farmers’ Association Course: Main, SnacksCuisine: GlobalDifficulty: Easy

Servings

8

sliders

Prep time

10

minutes

Cooking time

10

minutes

Total time

20

minutes

Ingredients

• 1 cab 1 chickpeas, rinsed

• 250 g 250 white button mushrooms

• 4 4 spring onions, sliced

• 1 1 egg

• 60 ml 60 flour

• 15 ml 15 chopped origanum

• 2.5 ml 2.5 ground cumin

• 2.5 ml 2.5 salt

• 60 ml 60 olive oil

• rocket leaves

• 125 ml 125 crème fraiche

• 45 ml 45 coriander, chopped

• 60 ml 60 pine nuts, toasted

• 8 small 8 whole-wheat burger buns

Method

• Place chickpeas, mushrooms, spring onions, egg, flour, oregano, cumin and salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. (The mixture will be moist.) Form into 8 small patties.
• Heat the olive oil in a pan and fry the burgers until golden brown being careful not to break them.
• Toast your burger buns with some olive oil and butter.
• Mix the crème fraiche, coriander and pine nuts together.
• Cut 8 small rolls open and top with rocket, chickpea patty and dress with flavoured crème fraiche.

Notes

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