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Mushroom and quinoa vegan burger

Mushroom and Quinoa Vegan Burger



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I could spiral into a discussion about why restaurants don’t do vegetarian food so well, but that would be repetitive wouldn’t it. After a disappointing veggie burger with my son (a couple of baps with some grilled peppers and courgette tumbling out of it), I decided to make burgers myself for our next excursion.

Now, I have tried innumerate versions of the veggie burger but none have made it onto the blog. Is a burger, ‘special’ enough to blog about? Besides, many of the iterations felt either too; wet, or eggy, dry and crumbly, or just doughy. I simply wanted a burger that’s lean and an option for healthy vegetarian eating but I have been mindful about retaining the moisture and of course it has to have a crisp exterior. Otherwise what would be the point?

I like colour and depth and succulence, as all burger lovers do. I am particularly pleased with recipe because I have managed to pack in some quinoa and even some iron-level boosting dried apricots. So, I am sharing with you this burger recipe because it really does the job.


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To begin, cook the quinoa following pack instructions and leave it to cool
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
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
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
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
Preheat an oven to 200°C/gas mark 6
Once the burgers are ready, place them on a baking tray and bake for 20–25 minutes until they are golden
Serve them hot with the garnishes
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