Mushroom and chickpea mini-burgers

Image: South African Mushroom Farmers Association.

Mushroom & Chickpea Mini-burgers – Sliders for any occasion

Do you like burgers? Of course you do, and so do we. These Mushroom & Chickpea Mini-burgers are welcome to your plant-based diet and even for those who eat meat.

Mushroom and chickpea mini-burgers

Image: South African Mushroom Farmers Association.

Do you like burgers? Of course, you do, and so do we. They’re even better when they’re smaller and are always welcome on the menu at any party at home. They make you feel like you can have one more. That’s why this recipe gives you two of these mini-burgers in one serving. Mushroom & Chickpea Mini-burgers is pub-fare made easy at home and will put a smile on anybody’s face.

If you do follow a plant-based diet, these patties are perfect for you. You can also swap out the egg in the mixture with your preferred seed-based binder to keep the patties together. Chickpeas provide your protein in the patties and the mushrooms add to the meatiness and umami flavour. All of these ingredients provide amazing flavour and nutrients and the best sliders you’ll ever make.

No-matter your food preference, these Mushroom & Chickpea Mini-burgers are amazing and perfect for any occasion.

Mushroom & Chickpea Mini-burgers Recipe

5 from 2 votes
Recipe by South African Mushroom Farmers’ Association Course: MainCuisine: GlobalDifficulty: Eaasy


Prep time


Cooking time


Total time




  • 1 can 1 chickpeas, rinsed

  • 250 g 250 white button mushrooms

  • 4 4 spring onions, sliced

  • 1 1 egg

  • 60 ml 60 flour

  • 15 ml 15 oreganum, chopped

  • 2.5 ml 2.5 ground cumin

  • 2.5 ml 2.5 salt

  • 60 ml 60 olive oil

  • 16 16 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


  • The Burgers
  • 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.
  • Cooking
  • Heat the olive oil in a pan and fry the burgers until golden brown being careful not to break them.
  • 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.


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Do you want to serve more vegetarian and vegan burgers? We have so many options for you to try out, just have a look at our recipe page.

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