This plant-based chickpea & mushroom burger will leave you full and satisfied. It's simple to make and delicious to eat! I use wholesome ingredients that combine to create a tasty patty full of flavor. Iceberg lettuce burger buns are created for a delicious, gluten-free alternative to bread. Add your favorite toppings like avocado, onion, etc. to your burger and enjoy!
Vegan I Gluten Free
Serves: 2 large burgers
Time: 40 minutes
1 tbsp. olive oil
2 cloves garlic, minced
1/2 yellow onion, diced
70g oyster mushrooms, chopped
3/4 cup cooked chickpeas
2 tbsp. tapioca powder
2 tbsp. fresh flat-leaf parsley, finely chopped
1 spring onion, chopped
2 tbsp. tamari sauce
1 tbsp. maple syrup or honey
1 tsp. cumin
1/2 tsp. dried thyme
Salt and pepper to taste
1 avocado, sliced
1 small shallot, sliced
1 head ice berg lettuce
Pre-heat the oven to 350F. Line a baking sheet with a reusable silicone mat or parchment paper.
Add the olive oil to a large skillet and heat over medium-high heat. When hot, add the garlic and onion, sauté 2-4 minuets, until just beginning to brown. Add the chopped mushrooms and continue to cook 3-5 minutes, until soft. Set aside.
In a large mixing bowl mash the chickpeas until mostly all pieces are broken down. Add the remaining ingredients, including the mushroom mixture. Stir until well combined.
Use your hands to form the mixture into 2+ patties. Place the burgers on the baking sheet and cook for ~25 minutes, flipping half way through. The burgers are done when the outside is golden browned.
To prepare the iceberg lettuce buns, either 1) peel leaves from the head and use or 2) cut the head of lettuce into segments to use.
Add your favorite burger toppings like avocado, onion, tomato, homemade ketchup, etc.
Store leftovers in the fridge 1-2 days.