These portobello mushroom patties are built from chickpeas, diced mushrooms, and kale, seasoned with curry powder, mustard, tamarind, and a pinch of cloves. They fry up golden and crispy in about 10 minutes per batch. If you want a veggie burger that actually holds together and has real flavor in the patty itself — not just in the toppings — this is a solid one to try.
Why this recipe works
Two things make this patty work. First, only half the chickpeas get mashed — the other half stay whole. That combination gives you a binder that holds the patty together while keeping enough texture so it doesn’t turn into a paste. Second, the seasoning is layered: tamarind paste and sauce add a low, savory depth, mustard powder adds sharpness, and curry powder rounds it out. None of those flavors shout individually, but together they make the patty taste like something, which is the whole point of a veggie burger that has to carry itself without meat fat doing the work.
Smart swaps
- Lupin flakes are the binder here — they’re high-protein and low-carb, but they’re not in every grocery store. Plain dry breadcrumbs or gluten-free breadcrumbs work as a direct substitute at the same quantity.
- Nutritional yeast flakes add a mild savory note. Don’t skip them entirely, but if you’re out, a teaspoon of soy sauce or tamari stirred into the mix covers the umami gap.
- Tamarind paste and tamarind sauce are called for separately — if you only have one, use the full teaspoon of whichever you have. The flavor difference is minor.
- Kale can be swapped for baby spinach; just chop it roughly so it doesn’t create wet streaks in the patty.
What can go wrong
- Patties fall apart in the pan: The chickpeas were too wet after draining. Spread them on a clean towel and pat them dry before mashing. Excess moisture is the main reason the mixture won’t hold its shape.
- The outside burns before the inside cooks through: The pan was too hot. Medium heat means the oil shimmers but doesn’t smoke. If the first patty browns in under 3 minutes, pull the pan off the heat for 30 seconds and turn it down slightly.
- Patties stick and break when you flip: They weren’t ready to flip. A properly set patty releases cleanly — if it’s resisting, give it another 60 to 90 seconds before trying again. Skip the egg in the mix — it makes the patty mushy and more likely to stick before the crust forms.
- Flat, dense texture with no bite: The mushrooms released water into the mix. Dice them small and cook them in a dry pan for 2 to 3 minutes before adding to the bowl so they shed moisture before they go in.
- Bland patties despite all the spices: Ground spices lose potency fast. If your curry powder or mustard powder has been open for more than six months, use a slightly heavier hand — taste the raw mix before forming patties and adjust.
Portobello Mushroom Burger Patties (Crispy & Flavour-Packed)
Equipment
- Medium saucepan
- Large mixing bowl
- Potato masher
- 10-inch non-stick skillet or frypan
- Large spoon or spatula
- Parchment paper (for freezing)
Ingredients
- 4 tablespoons olive oil 60ml, divided (for frying in batches)
- 1 cup portobello mushrooms diced into 1-centimetre chunks, 85g / 3oz
- 1 cup kale roughly torn, 65g / 2.3oz
- 1 cup canned chickpeas rinsed and drained, 165g / 5.8oz
- ¼ cup spring onions thinly sliced, 25g / 0.9oz
- 1 clove garlic finely diced
- 1 medium egg whisked
- ½ teaspoon curry powder
- 2 teaspoons mustard powder
- 1 teaspoon ground black pepper
- 3 tablespoons lupin flakes or gluten-free breadcrumbs, 15g / 0.5oz
- 2 tablespoons nutritional yeast flakes 10g / 0.35oz
- ½ teaspoon tamarind sauce
- ½ teaspoon tamarind paste
- ½ teaspoon white wine vinegar
- 1 pinch ground cloves
- 1 pinch chilli powder
Instructions
- Add the rinsed and drained canned chickpeas to a medium saucepan, cover with water, and simmer over medium heat for 3 to 5 minutes until warmed through and slightly softened. Drain well and set aside to cool for a few minutes. Once cool enough to handle, add half of the chickpeas to a large mixing bowl and mash with a potato masher until a rough paste forms — some chunks are fine and add texture.1 cup canned chickpeas
- Add the diced mushrooms, remaining whole chickpeas, torn kale, garlic, spring onions, curry powder, mustard powder, black pepper, ground cloves, chilli powder, white wine vinegar, tamarind sauce, and tamarind paste. Mix gently until everything is just coated and evenly distributed.1 cup portobello mushrooms, 1 cup kale, 1/4 cup spring onions, 1 clove garlic, 1/2 teaspoon curry powder, 2 teaspoons mustard powder, 1 teaspoon ground black pepper, 1 pinch ground cloves, 1 pinch chilli powder, 1/2 teaspoon white wine vinegar, 1/2 teaspoon tamarind sauce, 1/2 teaspoon tamarind paste
- Add the egg, nutritional yeast flakes and lupin flakes (or GF bread crumbs) and mix gently with a large spoon until well combined. Then, using dampened hands, form the mixture into palm-sized patties and press down to flatten; the mixture must hold its shape; if it doesn’t, add a bit extra lupin flakes/bread crumbs.1 medium egg, 2 tablespoons nutritional yeast flakes, 3 tablespoons lupin flakes
- Add 2 tablespoons (30ml) of olive oil to a 10-inch non-stick skillet and heat over medium heat. Once the oil shimmers, carefully add 2 to 3 patties to the pan and fry for 4 to 6 minutes on each side or until golden brown and crispy. Repeat with the remaining patties, adding more oil as needed between batches.4 tablespoons olive oil
- Let the patties rest on a wire rack or plate for 2 minutes — they will firm up as they cool slightly. Serve in burger buns with whole grain mustard or a yogurt-based sauce, or place on top of a fresh green salad.
Notes
Nutrition
FAQ
Can I make the patties ahead and refrigerate them before cooking?
Yes — formed, uncooked patties keep well in the fridge for up to 24 hours. Stack them with a small square of parchment between each one so they don’t stick together, and keep them covered.
Can I freeze these patties?
Freeze them uncooked, not after frying. Lay the formed patties on a parchment-lined tray, freeze until solid (about 2 hours), then transfer to a zip bag. Cook straight from frozen over medium-low heat, adding 3 to 4 extra minutes per side.
What do I serve these with to make a complete meal?
They work well in a bun with a sharp condiment — whole grain mustard or a yogurt-based sauce cuts through the earthy chickpea flavor better than ketchup does. On the side, oven-baked potato wedges or a simple green salad keeps the meal light enough that the patty stays the focus.
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