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Mushroom and Chickpea Burgers

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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30 mins
Serves 4

1 tbsp Mr Hugh’s Extra Virgin Rapeseed Oil

250g chestnut mushroom, finely chopped

2 garlic cloves, crushed

1 bunch spring onions, sliced

1 tbsp medium curry powder

Zest and juice ½ lemon

400g can chickpea, rinsed and drained

85g fresh wholemeal breadcrumb

6 tbsp 0% Greek yogurt

1tsp Mr Hugh’s cumin Infused

2 mixed-grain muffins or rolls, toasted and halved

2 plum tomatoes, sliced

Handful rocket leaves


Heat 1 tsp Mr Hugh's Rapeseed oil in a non-stick frying pan and cook the mushroom, garlic and spring onion for 5 mins. Mix in the curry powder, lemon zest and juice and cook for 2 mins or until mixture looks quite dry. Tip out onto a plate to cool slightly.

Use a potato masher or fork to mash the chickpeas in a bowl, leaving a few chunky pieces. Add the mushroom mix and the crumbs, then shape into 4 patties. Fry in the remaining oil for 3-4 mins on each side until crisp and browned.

Mix the yogurt with the cumin oil. Place half a muffin on each plate, then spread with the yogurt. Top with the burgers, a few slices of tomato and a little rocket.

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