Chickpea burgers in roasted portobello ‘buns’
Serves: 2
Total time: 
Recipe by Lisa Roukin / Recipe photograph by Faith Mason
Chickpea burgers in roasted portobello ‘buns’
Serves: 2
Total time: 
See more recipes
Nutritional information (per serving)
Calories
655Kcal
Fat
44gr
Saturates
8gr
Carbs
32gr
Sugars
8gr
Fibre
14gr
Protein
25gr
Salt
0.2gr
Sainsbury's magazine
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Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 2 x 250g packs portobello mushrooms
- 4 tbsp olive oil
- 1 x 400g tin chickpeas
- 2 tbsp tahini
- 1 tbsp gram flour (or plain flour)
- 1 x 31g pack coriander, chopped
- juice of ½ lemon
- ¼ tsp ground cumin
- ¼ tsp ground coriander
- ¼ tsp paprika
To serve
- 1 x pack Little Gem lettuce
- ½ avocado, sliced
- 1 small tomato, sliced
- a few slices of red onion, optional
- 1 x 150g tub coriander and mint raita, optional
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 4. Remove the stalks from the mushrooms and put them in a roasting dish, cap-side down. Rub 1 tablespoon olive oil and some seasoning over the mushrooms and roast in the oven for 20 minutes.
- Meanwhile, drain and rinse the chickpeas and put in a bowl. Mash with a fork then add the tahini, flour, chopped coriander, lemon juice, ground cumin, ground coriander, paprika and seasoning. Mix it together; form into 2 patties. Heat the rest of the oil in a nonstick frying pan and cook for 6-10 minutes, turning halfway.
-
Once the burgers are cooked, drain on kitchen paper. Take the mushrooms out of the oven and drain off the liquid. Sit a mushroom on each plate then layer with a lettuce leaf, some sliced avocado, a burger, 2 slices of tomato and a ring of red onion, if using. Sit the second mushroom on top of the burger, and serve with the raita, if using.TipYou can freeze the uncooked burgers then cook them from frozen for around 15-20 minutes over a low-medium heat, turning frequently, until piping hot throughout
