Chickpea and Mushroom Burgers

Something very exciting arrived in the post yesterday…a burger making kit. I got it for a reasonable £4.99 at Amazon and so far it’s worth every penny.

I’ve been wanting to make my own burgers for a while now, all the shop bought ones are around 6 syns each because of oil and breadcrumbs and I have a real lack of monies at the moment and can’t justify buying them. I definitely recommend using a burger maker for this recipe just because it makes the mixture go a whole lot further. When I used to make patties with my hands they would always be too bulky in the middle so they wouldn’t cook properly and then they would crumble at the edges where they were too thin.
Anyway, enough blabbering…here is the recipe..
Mushroom and Chickpea Burgers
The curry paste I use is synned at 2 syns per tbsp. Considering I only used 1/2 a tsp and that it went into 11 burgers the syns are pretty much non existent so I don’t count them. If you want to do the insane maths and work it out then you’re welcome to!
  • 2 onions, finely chopped
  • 250g mushrooms, chopped
  • 2 tins of chickpeas, drained
  • 1/2 tsp curry paste
  • grated rind of 1 small lemon
  • approx 2 cups of made up instant mash ( Smash is now synned but most supermarket own brands are syn free and vegan friendly too)
  • Salt and Pepper
  1. Spray a pan with fry light and add the chopped onion. Fry for a few minutes until soft.
  2. Add the mushrooms and fry for around 5 minutes, until the mixture is soft and browned
  3. Chuck the mixture into a bowl with the chickpeas, curry paste, lemon rind, salt and pepper. Blitz with a hand blender until smooth.
  4. Stir in the mash potato until the mixture is nice and thick (instant mash is better for this as you can add less water than usual to get really thick potato, pretty much works the same as breadcrumbs but without the syns)
  5. Either shape with your hands or add the mix into your burger maker and press them into shape.

There are two ways to cook these:
  1. Fry in 1 tbsp of olive oil (B extra)
  2. Or, spray with fry light and grill for 10-15 minutes, turning halfway through so both sides are golden
I had two of these last night with mash potato, peas, carrots and gravy and today for lunch with jacket potato, hummus and salad. I’ll be having one later in a wholemeal pitta (B extra) with soy cheese (A extra), beetroot, cucumber, lettuce and tomato. Can’t get enough at the moment…and they’re SYN FREE!

We have a taster session in class on Tuesday and think I’ll make these for everyone to try. I will update if there are any positive comments!

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