Mushroom veggie burger
Meatless Monday a treat night
Serves
4
Prep
10 mins
Cook
15 mins
Method
- Combine yoghurt, lemon juice, 1 garlic clove and mint in a small bowl, set aside.
- 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.
- 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.
- Heat remaining oil in a large frying pan. cook patties for 3-4 minutes each side or until crisp and golden.
- Place base of rolls on serving platter, spread evenly with yoghurt, top with lettuce, mushroom patty, cucumber and top of roll to serve.
Ingredients
- 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
