Mushroom and chickpea mini-burgers

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.

Ingredients

• 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

Method

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.