Curried Chickpea Burger Recipe With Mushrooms

Tips

• Feel free to use kale or any of your favorite greens instead of lettuce when assembling this chickpea burger recipe. Cucumber pickles or cooked beetroot are delicious topping options that’ll provide an extra crunchy texture.
• Easily create chickpea cheeseburgers by simply adding slices of your favorite cheese on top of each patty.
• I’ve pan-fried these chickpea patties but a stovetop grill could also work. I don’t recommend grilling on an outdoor grill with open grates since these patties are a little more fragile than ground beef patties.
• Using a food processor for the patty mixture will ensure a smooth consistency without much effort but don’t overdo it - you don’t want to end up with a hummus-like consistency!
• If you don't have a food processor, you can still make these chickpea burgers by mashing the chickpeas with a fork or potato masher. The patty mixture is likely to be more chunky but it should still work.
• The oil in the pan must be hot when you add the chickpea patties so that they don’t stick to the pan while cooking. Once added to the pan, you can begin to reduce the heat to medium. Use olive oil, canola oil, vegetable oil, or grapeseed oil. Any cooking oil with a high smoke point will be good.
• The chickpea mixture is thick, but if it is too smooth or too moist, you have added some ingredients wrong. You can fix it by adding more chickpeas and refrigerating the mixture in the fridge until it's thickened slightly. You may need to adjust the seasoning in this case.