Ingredients

The following ingredients have 5 Servings
  • Low fat cooking spray
  • 2 medium onions finely chopped
  • 2 garlic cloves (, crushed)
  • 2 tbsp mild curry powder
  • 250 g chestnut mushrooms finely chopped
  • 1 lime (, juice and finely grated zest)
  • Salt and pepper to season
  • 1 x 410g can chickpeas drained and rinsed
  • 75 g wholemeal breadcrumbs
  • 2 tbsp chopped coriander
  • 1 tbsp olive oil
  • Wholemeal burger buns / rolls of your choice

Instruction

  • Spray a large frying pan 5 times with the low fat cooking spray, sauté the onion and garlic until soft; adding drops of hot water should the mixture begin to stick.
  • Add the curry powder and stir it in for 1 minute then add the mushrooms and lime juice and cook for about 5 minutes. Season to taste and set aside to cool.
  • In a large mixing bowl mash up the chickpeas with a potato masher until broken up but still slightly chunky.
  • Mix the chickpeas together with the cooled mushroom mixture and add the lime zest, breadcrumbs and chopped coriander.
  • Shape the mixture into 4 or 6 burgers (depending on your burger roll size) and place them onto a lightly floured plate, cover with cling film and chill in the fridge for at least 1 hour. Longer is better (4 – 6 hours) as the flavours will marinate more.
  • Once ready to cook, heat the olive oil in a large frying pan and cook burgers on each side until they are a golden colour.