Vegan Chickpea Mushroom Burgers With Mustard Green Pesto Recipe 435

VEGAN CHICKPEA MUSHROOM BURGERS WITH MUSTARD GREEN PESTO RECIPE - (4.3/5)

Steps:

• Drizzle 1 tablespoon grapeseed oil into a large skillet over medium-high heat. Add onion and sauté until tender and lightly browned. About 5 minutes. Add garlic, mushrooms, thyme, and tamari. Cook until tender and fragrant, about 5 to 8 minutes. Remove veggies from heat and set aside to cool for about 5 minutes. Lightly wipe down the pan since you'll be using it again. Add the chickpeas, chickpea flour, and mushroom mixture to a food processor. Pulse until well combined but still clumpy. Be careful not to over-process. Taste test and adjust seasonings if necessary. Place chickpea-mushroom batter in a large bowl in the freezer for 10 to 15 minutes to set. While batter sets clean your food processor. Place all of the ingredients for the pesto in the food processor and blend until smooth. Add more oil if the consistency is too thick. Taste test and set aside. Once chickpea dough has chilled, form into 4 to 6 uniform patties. Heat a few tablespoons of grapeseed oil over medium-high heat. Once the oil is hot place patties in pan and fry until golden brown on each side. About 5 to 8 minutes per side. Serve with regular hamburger buns or lettuce wraps. Enjoy!

MUSHROOM & CHICKPEA BURGERS

Steps:

• Heat 1 tsp oil in a non-stick frying pan and cook the mushroom, garlic and spring onion for 5 mins. Mix in the curry powder, lemon zest and juice and cook for 2 mins or until mixture looks quite dry. Tip out onto a plate to cool slightly.
• Use a potato masher or fork to mash the chickpeas in a bowl, leaving a few chunky pieces. Add the mushroom mix and the crumbs, then shape into 4 patties. Fry in the remaining oil for 3-4 mins on each side until crisp and browned.
• Mix the yogurt with the cumin. Place half a muffin on each plate, then spread with the yogurt. Top with the burgers, a few slices of tomato and a little rocket.

CHICKPEA-MUSHROOM BURGERS

Steps:

• Cook quinoa in a large saucepan of lightly salted boiling water, stirring occasionally, until tender, 8-10 minutes. Drain well and let cool at least 10 minutes.
• Meanwhile, heat 1/4 cup oil in a large nonstick skillet over medium-high. Add chickpeas (make sure they are well drained) and cook, tossing occasionally, until lightly browned, 8-10 minutes. Add garlic powder and paprika and toss a few times to coat. Transfer to a large bowl and let cool about 5 minutes.
• Add mushrooms, tahini, miso, and 1/4 cup oil to bowl with chickpeas and mash with a potato masher or fork to combine. Add quinoa and flour and mash until mixture holds together when squeezed in your hand. Taste and season with salt if needed. Form into 8 patties and arrange on a parchment-lined rimmed baking sheet. Freeze until firm, about 2 hours. At this point, the patties can be baked, or they can stay frozen up to 3 months. Transfer to resealable freezer bags or layer in an airtight container with sheets of parchment between patties.
• Preheat oven to 425°. Drizzle frozen patties generously with oil on both sides on a rimmed baking sheet. Bake patties until browned and crisp, 25-30 minutes. Place a slice of cheese on top of each patty and bake until cheese is melted, about 1 minute.
• Spread mayonnaise and mustard on cut sides of buns (if using). Place burgers on bottom buns. Top with lettuce and pickles (if using) and close up burgers.
• Do Ahead: Patties can be made 3 months ahead. Transfer to a resealable freezer bag and freeze.