Mushroom Burgers

Mushroom & Coriander Burgers

gluten free, vegan, dairy free, egg free, refined sugar free
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 burgers


  • 250 g chestnut mushrooms
  • 1/2 Tbsp maple syrup
  • 120 g chickpeas 1/2 can
  • handful fresh coriander (or basil/parsley)
  • 1/2 cup chickpea flour aka gram flour roughly 60g (you can use other flour if you wish)
  • pinch salt & pepper


  • Pre heat your oven to 200C
  • Roughly chop the mushrooms into quarters to help out your food processor
  • Add the chopped mushrooms to your food processor along with the 1/2 tbsp of maple syrup and a pinch of salt and pepper and blend for around 15 seconds making sure to stop and scrap down the sides so the mix is consistent
  • Now add the drained chickpeas, fresh coriander and flour and blend again for a further 10-15 seconds
  • Shape the mix into burgers (don’t worry if the mix feels too wet that is fine!)
  • Heat a pan with 2 tablespoon of coconut oil or olive oil, once the pan is smoking hot add the burgers and fry each side for 2-3 minutes before placing in the oven for 15 mins at 200C
  • Your burgers are now ready to serve


Try topping the burger with my vegan garlic cashew mayo, fresh coriander, lettuce and tomatoes!
If you fancy having it spicy then try adding some of your favourite spices to the mix!