MUSHROOM VEGGIE BURGERS

MUSHROOM VEGGIE BURGERS

Try this delicious homemade mushroom Veggie Burgers. It's super easy to make.

PREPARATION TIME
10 minutes
COOKING TIME
10-15 Minutes

INGREDIENTS

for 4 servings
1/3 Cup (500ml) thick Greek-style yoghurt
1 tablespoon lemon juice
1 tablespoons finely chopped mint leaves
3 tablespoons olive oil
200g Butter mushrooms, trimmed and halved
1/2 tablespoon ground cumin
1/2 tablespoon ground coriander
400g can chickpeas, rinsed and drained
1 carrot, peeled and coarsely grated
1/4 cup (10g) parsley grated
Plain floar, for dusting
4 (80g each) ciabatta rolls, halved
4 canned, baby beets, sliced
1 Labanese cucumber, sliced into ribbons
4 butter lettuce leaves
PREPARATION TIME
10 minutes
COOKING TIME
10-15 Minutes

PREPARATION

1
Combine yoghurt, lemon juice, 1 garlic clove and mint in a small bowl, set aside.
2
Heat 1 tablespoon olive oil in a medium frying pan over medium high heat, add mushrooms. Cook for 4 minutes, add remaining garlic, cumin and coriander and cook for a further 1 minute or until mushrooms are fragrant and golden. Allow to cool slightly.
3
Place Chickpea, carrot, parsley and mushroom mixture in the bowl of a food processor and blend until just combined. Shape into 4 patties, dust in flour.
4
Heat remaining oil in a large frying pan. cook patties for 3-4 minutes each side or until crisp and golden.
5
Place base of rolls on serving platter, spread evenly with yoghurt, top with lettuce, mushroom patty, cucumber and top of roll to serve.