These portobello mushroom patties are built on a chickpea-and-mushroom base, spiced with curry powder, mustard, tamarind, and a pinch of cloves. The whole thing comes together in 40 minutes, which makes it a realistic weeknight option even if you haven’t planned ahead. No specialty equipment needed — just a frying pan and a potato masher.
The short version of why this works
Two things hold this patty together: partially mashing the chickpeas and using lupin flakes as a binder. Mashing only half the chickpeas gives you a mix that’s dense enough to press into shape but still has some texture — fully mashed chickpeas turn the patty into hummus once it hits the heat. The lupin flakes absorb moisture from the mushrooms and kale as the patty fries, which is what lets it firm up and develop a proper crust on the outside. If you can’t find lupin flakes, fine breadcrumbs work as a straight swap at the same quantity.
If something goes sideways
- Patties fall apart when you flip them: The mushrooms likely released too much water into the mix. Squeeze the diced mushrooms in a clean kitchen towel before adding them, and add an extra tablespoon of lupin flakes to tighten things up.
- The outside browns but the inside stays cold and dense: Your pan is too hot. Medium heat is the right call here — high heat chars the crust before the center warms through. Give each side the full 6 minutes if needed.
- Patties stick to the pan: The oil wasn’t hot enough before you added the patties. Let the oil shimmer before they go in, and don’t try to move them early — they’ll release naturally once a crust has formed.
- The mix tastes flat after combining: Tamarind paste and tamarind sauce are both in this recipe, but they vary in intensity by brand. Taste the mix before shaping and add a small extra pinch of salt or a few more drops of white wine vinegar to sharpen the flavor.
- Kale leaves are tough and stringy in the finished patty: Tear the kale into very small pieces — no bigger than a thumbnail — and make sure any thick stems are removed entirely before they go into the mix.
Leftovers and meal prep
Cooked patties keep in an airtight container in the fridge for up to 3 days. To reheat, put them in a dry non-stick pan over medium-low heat for 3 to 4 minutes per side — the microwave works but turns the crust soft. For freezing, lay uncooked shaped patties on a parchment-lined tray, freeze until solid (about 2 hours), then transfer to a zip-lock bag; they’ll keep for up to 2 months. Cook straight from frozen in a lightly oiled pan over medium-low heat, adding 3 to 4 extra minutes per side. Skip the egg in the mix if you’re planning to freeze a batch — it makes the patty mushy after thawing; an extra tablespoon of lupin flakes does the same binding job without the texture problem.
Portobello Mushroom Burger Patties (Crispy & Easy)
Equipment
- Large saucepan
- Potato masher
- Large mixing bowl
- Large non-stick frying pan (10-inch / 26cm)
- Spatula for flipping
- Parchment-lined baking tray (for freezing)
Ingredients
- 4 tablespoons olive oil 60ml, divided
- 1 cup portobello mushrooms about 85g / 3oz, diced into 1cm chunks
- 1 cup kale leaves about 35g / 1.2oz, loosely packed and roughly torn
- 1 cup canned chickpeas about 165g / 5.8oz, rinsed and drained
- ¼ cup spring onions about 25g / 0.9oz, thinly sliced
- 1 medium garlic clove finely minced
- 1 medium free-range egg whisked
- ½ teaspoon curry powder
- 2 teaspoons mustard powder
- 1 teaspoon ground black pepper
- 3 tablespoons lupin flakes about 15g / 0.5oz
- 2 tablespoons nutritional yeast flakes about 10g / 0.35oz
- ½ teaspoon tamarind sauce
- ½ teaspoon tamarind paste
- ½ teaspoon white wine vinegar
- 1 pinch ground cloves
- 1 pinch ground hot chilli powder
Instructions
- Add chickpeas to a saucepan, cover with water, and heat over medium heat for 4–5 minutes until warmed through and slightly softened. Drain and set aside to cool for a few minutes. Add half of the chickpeas to a large mixing bowl and mash with a potato masher — some chunks are fine and help give the patties texture.1 cup canned chickpeas
- Next, add the mushrooms, the rest of the chickpeas, kale, garlic, spring onions, spices, vinegar, tamarind sauce and paste. Mix until just coated.1 cup portobello mushrooms, 1 cup kale leaves, ¼ cup spring onions, 1 medium garlic clove, ½ teaspoon curry powder, 2 teaspoons mustard powder, 1 teaspoon ground black pepper, ½ teaspoon white wine vinegar, ½ teaspoon tamarind sauce, ½ teaspoon tamarind paste, 1 pinch ground cloves, 1 pinch ground hot chilli powder
- Add the egg, nutritional yeast flakes and lupin flakes and mix gently with a large spoon until well combined.1 medium free-range egg, 2 tablespoons nutritional yeast flakes, 3 tablespoons lupin flakes
- Then, using dampened hands, form the mixture into palm-sized patties and press down to flatten (aim for around 2 centimetres) – the mixture should hold its shape; if it doesn’t, add a bit extra lupin flakes/bread crumbs.
- Add 2 tablespoons (30ml) of olive oil to a large non-stick frying pan and heat over medium heat. Once the oil is shimmering, carefully place 2–3 patties in the pan and fry for 4–6 minutes per side until golden brown and crispy. Transfer to a plate and repeat with the remaining patties, adding the remaining oil as needed.4 tablespoons olive oil
- Rest the patties for 2–3 minutes before serving — this lets them firm up. Serve in toasted burger buns with your favourite toppings, or place on top of a fresh salad.
Notes
Nutrition
FAQ
Can I make these without the egg to keep them vegan?
Yes — replace the egg with one tablespoon of ground flaxseed mixed with three tablespoons of water, left to sit for five minutes until it gels. It binds the mix just as well and doesn’t affect the flavor.
Do I have to use canned chickpeas, or can I use dried?
Canned chickpeas work fine and save significant time — just rinse and drain them, then follow the recipe’s softening step. If you use dried chickpeas, soak them overnight and boil until fully tender before starting, which adds at least an hour to your prep.
What can I use instead of lupin flakes if I can’t find them?
Plain fine breadcrumbs are the most practical substitute at the same quantity. Oat flour also works and keeps the patties gluten-free if that matters to you.
Try these next
- Veggie Sauce Burger Perfection
- Five Guys Veggie Sandwich Style
- Mushroom Swiss King Copycat
- Chef’s McPlant Burger Recreation