Quorn, chickpea and mushroom burgers
Nancy's recipe uses Quorn – a naturally low-fat, high-fibre vegetarian protein – together with chickpeas, chestnut mushrooms, hazelnuts and linseed to create a deliciously satisfying veggie burger.
Ingredients
Burger Patties
- 10 sun-dried tomatoes , halves
- 250g of chestnut mushrooms
- 1 tbsp of olive oil
- 400g of tinned chickpeas , drained and rinsed
- 100g of black olives , destoned
- 200g of Quorn mince, defrosted
- 2 tbsp of linseed, ground to a powder
- sea salt , to taste
- freshly ground black pepper , to taste
Dijon Yoghurt
- 1 tbsp of Greek yoghurt , per person
- 1 tsp Dijon mustard , per person
- salt , to taste
- pepper , to taste
To Serve
Method
1
Preheat the oven to 200c. Soak the sundried tomatoes in a small bowl of warm water, just enough to cover. Set aside. Mix the ground linseed with enough cold water to make a smooth paste and set aside
2
Pulse the mushrooms in a food processor with the metal blade until chopped fine. Mix in the tablespoon of olive oil, making sure it coats evenly. Spread out on one or two baking trays (they should be in a thin, even layer) and bake for about 30 minutes, stirring occasionally. They are done when most of the moisture has come out and they are relatively evenly browned. Transfer to a large bowl. If the mushroom residue on the baking tray isn’t burnt, deglaze with a splash of water or wine and scrape as much as you can into the mushrooms – this residue has a huge amount of flavour
3
Pulse the chickpeas until mostly broken down and add to the bowl. Remove the tomatoes from the water – set this water aside for another use, it makes a delicious vegetable stock. Pulse to chop finely and add with the olives and Quorn mince
4
Scrape the linseed mixture into the other ingredients and mix thoroughly with your hand, so the sticky binder is evenly distributed and all the components are well combined. Put mixture back into the food processor – you may need to do this in batches – and pulse until it comes together into a coherent paste. When ready, the mixture will hold its shape when pressed together with your fingers
5
Shape the mixture into patties and wrap each one in a little clingfilm. When wrapped they are even easier to make into a perfect round. Refrigerate for at least 30 minutes, so the whole thing has time to properly set before cooking. When ready to cook, these burgers can be cooked in a frying pan – over medium heat with a film of oil until browned – or they can be barbecued
6
NOTE: This whole recipe can be doubled, or even tripled, to make a stash of veggie burgers for the freezer. Just transfer to the freezer after they have been individually wrapped and allow to freeze, then seal the burgers in a freezer bag for further protection
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Quorn, chickpea and mushroom burgers
