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