Mushroom and chickpea mini-burgers

These vegetarian mini-burgers are made with mushrooms and chickpeas and are served with a flavourful coriander and pine nut crème fraiche.

If you’re looking for a delicious and unique vegetarian burger option for a meat-free Monday, look no further than these mushroom and chickpea mini-burgers with coriander and pine nut crème fraiche.

These mini-burgers are made with a blend of earthy mushrooms and protein-packed chickpeas, creating a satisfying and meaty texture. But what really takes these burgers to the next level is the tangy and aromatic coriander and pine nut crème fraiche, which adds a creamy and nutty flavour that perfectly complements the savoury patties.

Recipe compliments of The South African Mushroom Farmers’ Association.


  • 1 Can chickpeas, rinsed
  • 250g White button mushrooms
  • 4 Spring onions, sliced
  • 1 Egg
  • 60ml Flour
  • 15ml Chopped oreganum
  • 5ml Ground cumin
  • 5ml Salt
  • 60ml Olive oil
  • 16 Rocket leaves
  • 125ml Crème fraiche
  • 45ml Coriander, chopped
  • 60ml Pine nuts, toasted
  • 8 Small whole-wheat burger buns


  1. 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.
  2. Heat the olive oil in a pan and fry the burgers until golden brown being careful not to break them.
  3. Mix the crème fraiche, coriander and pine nuts together.
  4. Cut 8 small rolls open and top with rocket, chickpea patty and dress with flavoured crème fraiche.

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