These mushroom vegetable burgers are an easy vegetarian burger recipe to enjoy anytime!
Ingredients
1/3 cup (50ml) thick Greek-style yoghurt
1 tbsp lemon juice
1 tbsp finely chopped mint leaves
2 garlic cloves, crushed
3 tbsp olive oil
200g Button Mushrooms, trimmed and halved
1/2 tsp ground cumin
1/2 tsp ground coriander
400g can chickpeas, rinsed and drained
1 carrot, peeled and coarsely grated
1/4 cup (10g) parsley leaves
Plain flour, for dusting
4 (80g each) Ciabatta rolls, halved
4 canned baby beets, sliced
1 Lebanese cucumber, sliced into ribbons
4 butter lettuce leaves
Method
Combine yoghurt, lemon juice, 1 garlic clove and mint in a small bowl, set aside
Heat 1 tablespoon olive oil in a medium frying pan over medium high heat, add mushrooms. Cook for 4 minutes, add remaining garlic, cumin and coriander and cook for a further 1 minute or until mushrooms are fragrant and golden. Allow to cool slightly
Place chickpea, carrot, parsley and mushroom mixture in the bowl of a food processor and blend until just combined. Shape into 4 patties, dust in flour
Heat remaining oil in a large frying pan. Cook patties for 3-4 minutes each side or until crisp and golden
Place base of rolls on serving platter, spread evenly with yoghurt, top with lettuce, mushroom patty, cucumber and top of roll to serve