Mushroom and quinoa vegan burger

Makes 8
60 minutes

Ingredients

  • 75g of quinoa
  • 6 portobello mushrooms, cut into 4cm slices
  • 1 tbsp of vegetable oil
  • 2 tbsp of chaat masala
  • 400g of chickpeas, drained
  • 2 tbsp of tahini
  • 2 tbsp of soy sauce
  • 2 garlic cloves
  • 1 tsp cumin seeds
  • 1/2 tsp garam masala
  • 8 dried apricots, thinly sliced
  • 1 tsp cumin powder
  • 1 tsp ground coriander
  • 50g of Panko breadcrumbs

To serve

  • 8 burger buns, (wholemeal)
  • 1 avocado, sliced
  • plum tomatoes, sliced
  • lettuce, shredded
  • sriracha, (or another hot sauce of your choosing)
  • gherkins
  • vegan cheese

Method

1
To begin, cook the quinoa following pack instructions and leave it to cool
2
Heat the oil in a non-stick frying pan and then shallow fry the mushrooms with the chaat masala until they soften and lightly brown. Remove from the heat and leave to cool
3
Combine the drained chickpeas, tahini, soy sauce and garlic in a food processor and pulse them until they are almost a smooth paste. Add the parsley and salt if needed, but be careful, the chaat masala and soy sauce are both salty
4
Turn the chickpea paste into a large bowl and add the breadcrumbs, dried apricots mushrooms and quinoa. Mix them thoroughly and then leave them in the fridge to settle for about 15 minutes
5
Form 8 equal sized patties and place them onto a baking tray lined with baking paper and then let them firm up in the fridge for at least 2 hours. I left them in overnight
6
Preheat an oven to 200°C/gas mark 6
7
Once the burgers are ready, place them on a baking tray and bake for 20–25 minutes until they are golden
8
Serve them hot with the garnishes