Chickpea Mushroom Burgers
Chickpea Mushroom Burgers are super delicious! This burger is made with a blend of chickpeas, mushrooms, peas and tomatoes. The peas give the burger a nice flavor mixed with mushrooms and the chickpeas. Mushrooms give the burger a unami flavor and is balanced with the sweetness of the peas.
These ingredients are probably in your pantry and refrigerator and are easy to find at the grocery store. With plant based cooking there are infinite ways of combing the same ingredients and having a variety of meals. These burgers do the trick!
Chickpea Mushroom Burgers
By making your own veggie burger you control what the ingredients are and its good for later after your finished eating.
These burgers are freezer friendly and take about 15-20 minutes of prep time.
A little bragging about Chickpeas
Chickpeas are a great source of plant based protein and high in fiber. This combination can help you feel satiated and fuller longer. Chickpeas are low in calories but packed with lots of nutrition. Other benefits include weight control, as well as they’re inexpensive and easy to add to your diet.
Ingredients Chickpea Mushroom Burgers
What are the Chickpea Mushroom Burger Ingredients
- Chickpeas
- Mushrooms
- Onion
- Garlic
- Ground Flaxseed
- Old Fashioned Oats
- Red Pepper Flakes
- Tamari
- Frozen Peas
- Salt & Pepper to taste
If there is an ingredient you don’t like, or can not have, it’s easy to make a substitute or omit.
How do I bind these burgers?
A lot people ask, “How do get the burgers to not fall apart?”
Oats are not only great for breakfast but act as a great binders for burgers.
In this recipe, oats and flax egg bind the ingredients of the burger together. You can substitute oats with oat four, flour of choice, rice or grain. Oats are easy to have on hand and they don’t impact the flavor of the burger.
Don’t have too much liquid or moisture in the mixture or dough, that can cause the burgers to fall apart.
How to make these delicious Chickpea Mushroom Burger?
Step #1 : We are baking these burgers and making them oil free. Preheat the oven 400 and line a baking sheet with parchment paper or a silicone sheet.
Step #2: Make a flax egg to help bind the burgers. Super simple! Mix together 1 tbsp of ground flaxseed and 3 tbsp of water. In about 15 minutes the ground flaxseed will start to become a gel.
Step #3: You have two options, you can either use a fork or food processor to mash the beans. I use a food processor. Drain the can of chickpeas and add to the food processor. Add in the old fashioned oats and blend together for about 30-60 seconds. You want it to form into dough mixture. Add to a bowl and set aside.
Ingredients Chickpea Mushroom Burgers
If you are using a fork, mash the beans and mix in the oats together in a bowl. Set a side
Step #4: Sauté the veggies
Wash and cut the veggies. To a hot pan add diced onions and a little water for oil free sauté for about 5 minutes. Add in garlic and sauté for 1 minute. Next, add the chopped mushrooms, tomato and tamari and sauté together for about 5 minutes.
Once soften add to the bowl with beans and mix together.
Step #5: Form the burgers
Add the sautéed vegetables to the bowl of mashed beans and oats. Add in the flax egg and cup of frozen peas and mix and combine all together.
Ingredients Chickpea Mushroom Burgers
Combine all the ingredients together. Season to taste with salt and pepper.
Chickpea Mushroom Burgers
Take about 1/3 of cup of the mixture and form into a patty or burger shape. Add the burgers to a lined baking sheet. Bake in the oven for 30 minutes and turning half way through and browned. The recipes makes 8 burgers.
Chickpea mushroom burgers are ready to served.
Can you freeze these chickpea mushroom burgers?
Yes, you can! To freeze the burgers, they can either be cooked or not cooked. Wrap each burger in parchment paper and freeze. They should be good for about 3 months in the freezer.
If you’re looking for more plant based burger recipe ideas click here:
Vegan Chickpea Spinach Patties
Ingredients
- 1 chickpeas, drained not rinsed
- 1 cup oats
- 1 tbsp ground flaxseed
- 2 cup mushrooms, roughly chopped
- 1 onion, diced
- 3 garlic cloves, minced
- 3 tbsp water
- 1/2 cup tomato chopped
- 1 cup frozen peas
- 2 tbsp tamari
- salt and pepper to taste optional
- 1/4 tbsp red pepper flakes optional
Instructions
- Preheat the 400 degrees. Line a baking sheet with parchment paper
- Make the flaxegg. Mix together the ground flaxseed and 3 tbsp of water and mix together. Set aside for about 15 minutes for the flaxseed to gel.
- Food processor add the drained chickpeas and oats and blend for 30-60 second until a dough is formed. Don't blend to long. Put aside in a bowl
- If you don't have a food processor, mash the beans and mix in the oats and blend together into a dough Put aside in a bowl.
- To a hot pan add the onions and little water and saute the onion until soft about 5 minutes. Add in the garlic and saute for about 1 minute. Add in the mushrooms, tomatoes and red pepper flakes, tamari and saute for about 5-7 minutes and stir.
- To the bowl with chickpea dough add the sauteed vegetables and the flaxegg and mix together and the frozen peas. Season taste for salt and pepper and mix together.
- Form into patties. Take about 1/3 cup of the mixture and form into patties. You should get about 8 patties depending on the size of the burger.
- Place patties on a parchment paper lined baking sheet and bake at 400°F, 15 minutes on each side, 20 minutes total. Serve with your favorite toppings. Store leftovers in the refrigerator for up to 5 days.
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