After a series of burger experiments, I have for you the mushroom burger patties that goes PERFECTLY with homemade condiments, fresh vegetables and oven-baked chips! It’s a satisfying summer comfort food!
- 4 tablespoons of olive oil
- 1 cup of Portobello mushrooms, diced into 1-centimetre chunks
- 1 cup of loose kale leaves, roughly torn
- 1 cup of chickpeas, rinsed and drained
- 1/4 cup of spring onions
- 1 medium garlic clove, finely diced
- 1 free-range egg, whisked
- 1/2 teaspoon of unsweetened curry powder
- 2 teaspoons of mustard powder
- 1 teaspoon of ground black pepper
- 3 tablespoons of lupin flakes
- 2 tablespoons of nutritional yeast flakes
- 1/2 teaspoon of tamarind sauce
- 1/2 teaspoon of tamarind paste
- 1/2 teaspoon of white wine vinegar
- Pinch of ground cloves
- Pinch of ground hot chilli powder
- Add chickpeas to saucepan, cover with water, and heat over medium flame for 8 to 12 minutes or until chickpeas are soft. Drain and set aside. Once cool, add half of the chickpeas to the mixing bowl and mash with a masher (chunks are okay!).
- Next, add the mushrooms, the rest of the chickpeas, kale, garlic, spring onions, spices, vinegar, tamarind sauce and paste. Mix until just coated.
- Add the egg, nutritional yeast flakes and lupin flakes 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 (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 of olive oil to frypan and heat over medium flame. Once hot, carefully add 2 to 3 patties to the pan and fry for 4 to 6 minutes per side or until golden brown and crispy. Don’t worry if the patty looks a little underdone; it will firm up once rested.
- Enjoy sandwiched and sauced or on top of a summer salad.