Chickpea and Shiitake Mushroom Burgers
Before making these burgers, I couldn’t remember the last time a made veggie burgers that I actually liked. The earthy flavors of the mushrooms and leeks combine with the bright tasting fresh parsley to send these burgers to the top of the charts.
If you like these made on a skillet you are going to love them made on a grill during the summer. The smokey essence is perfect.
The tart and creamy tahini sauce is a great addition to these burgers, whether you are serving them on a bed of greens or on buns for the big game.
- 1 15oz Can chickpeas (Drained and Rinsed)
- 15 Shiitake Mushrooms (Washed and Roughly Chopped)
- 1 Leek (Halved and Thinly Sliced)
- 2 Cloves Garlic (Minced)
- 2 tsp Ground Cumin
- 2 Tsp Coriander Powder
- 3 Tbsp Flour (We used Rice Flour)
- 1 Bunch Fresh Parsley
- 1 Bunch Mustard Greens
- Tahini Sauce
- ¼ Cup Tahini
- 1 Lemon (Juiced)
- Wash and prepare all produce. Please take care in washing the leek. A lot of dirt gets trapped inside the layers. Separate the layers and rinsed thoroughly.
- In a skillet, sauté the sliced leeks and minced garlic until soft and fragrant.
- Place the sautéed leek and garlic, along with the rest of the burger ingredients into a blender or food processor. Pulse until well combined.
- Form the mix into even sized burgers.
- In a skillet over medium heat with a small amount of oil, cook the burgers for 3-5 minutes on each side.
- Make the tahini sauce by whisking the tahini and the lemon juice together in a bowl.
- Plate the burgers on a bed of mustard greens and top with a drizzle of sauce.