Mushroom and quinoa vegan burger

Makes 8 burgers
60 minutes


  • 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


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, spices 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