Mushroom Spinach Chickpea Burger
Try this Mushroom Spinach Chickpea Burger recipe.
Try this Mushroom Spinach Chickpea Burger recipe.
- sea salt to taste
- 2 tablespoons olive oil
- 1 cup fresh cilantro chopped
- red pepper flakes to taste
- 1 lime, juiced
- cumin to taste
- 1 small onion diced
- worcestershire sauce to taste
- 1 cup panko bread crumbs
- 1 clove garlic diced
- 3 cloves garlic diced
- 1 cucumber, sliced
- 3-4 tablespoons olive oil
- 6 hamburger buns
- 2 tomatoes, sliced
- 1 1/2 cups prepared dried chickpeas (i used jiva)
- 1 can (15 oz.) black beans
- 1/4 cup cooked brown rice (or quinoa)
- 1 cup baby portabella mushrooms washed and sliced
- 3 cups baby spinach lightly packed & divided
- 1 medium avocado halved & pitted
- 1 cubanelle pepper seeded & chopped
- 2 jalapenos, seeded & chopped
- Carbohydrate 37.0945000000207 g
- Cholesterol 1.68 mg
- Fat 4.87670000048538 g
- Fiber 2.31033334892579 g
- Protein 7.60906666667867 g
- Saturated Fat 0.966623333400029 g
- Serving Size 1 1 burger (99g)
- Sodium 421.469833333602 mg
- Sugar 34.7841666510949 g
- Trans Fat 0.538291666680807 g
- Calories 222 calories
Step-by-step
- In a large bowl, add chickpeas, black beans, and rice. Set aside.
- Heat 2 Tablespoons olive oil in a medium skillet over low heat. Add onion & garlic and saute for about 10 minutes. Then add mushrooms and saute another 3-4 minutes, until browned.
- Wilt spinach over mushroom mixture for a few minutes, then add all to bowl with beans.
- Season liberally with salt, red pepper, and cumin, and add Worcestershire to taste, then stir it all together with the bread crumbs.
- Place all ingredients in a food processor, and pulse until mixture reaches desired texture (I had to keep moving stuff around at the bottom with a spoon so it didn't become too smooth - I went for a chunkier mix.)
- Preheat oven to 450 degrees F.
- Divide mixture into 6 balls, then flatten each ball into a patty and place them on an oiled baking sheet.
- Bake for about 15 minutes.
- Place skillet over medium heat.
- Remove baking sheet from oven, brush the patties liberally with olive oil, and fry them three at a time for a few minutes on each side. This produces a lovely, crispy exterior.
- Add all ingredients except olive oil to clean food processor bowl. Pulse, drizzling in olive oil as you go, until blended but still kind of chunky.
- Top your burgers with Chunky Cubanelle Guacamole, spinach, cucumber, & tomato. Enjoy!
My Unexpected Culinary Adventure: A Veggie Burger Journey
Life as a busy fitness model isn't always glamorous. Between photoshoots, training sessions, and trying to maintain a healthy diet, finding time to cook is a constant challenge. I often find myself craving something hearty and satisfying, but I also need to keep my meals nutritious and relatively quick to prepare. So, when I stumbled across this recipe for Mushroom Spinach Chickpea Burgers, I knew I had to give it a try. I'm usually a creature of habit, sticking to my tried-and-true protein shakes and salads, but the combination of earthy mushrooms, vibrant spinach, and protein-packed chickpeas sounded intriguing. I needed a break from my usual routine and to be honest, a challenge in the kitchen was exactly what I needed that day.
The recipe itself was surprisingly straightforward. The initial prep work was a bit involved – chopping vegetables, measuring ingredients – but nothing overly strenuous. The best part was that I could do much of it ahead of time, making it perfect for busy weeknights. I loved the way the earthy mushrooms and spinach combined with the chickpeas to create a uniquely flavorful and surprisingly hearty patty. It wasn’t just another veggie burger; it was a flavor explosion in my mouth. Adding the Chunky Cubanelle Guacamole took it to another level! The guacamole added a creamy, spicy kick that perfectly complemented the savory mushrooms and spinach. And the whole process took less than an hour, which makes it perfect for a busy weeknight.
What surprised me most was the texture. I wasn't expecting these burgers to be so satisfyingly substantial. The chickpeas provided a wonderful protein boost, while the mushrooms and spinach added a delightful moistness, preventing that sometimes-dry texture that can plague vegetarian burgers. The bread crumbs helped bind the mixture beautifully, creating patties that held their shape perfectly during baking and frying. Baking them first ensured they were cooked through, then pan-frying gave them that delectable crispy exterior I absolutely adored. The recipe was flexible, too. I added a few extra red pepper flakes for a bit of a kick, which perfectly balanced the richness of the mushrooms and chickpeas.
The result? Absolutely delicious! These burgers were far beyond my expectations. They were flavorful, satisfying, and surprisingly easy to make. They have quickly become a staple in my meal prep routine. I now feel comfortable preparing these hearty burgers well in advance, and portioning them for my meals throughout the week. They are perfect for my busy lifestyle, keeping my body fueled and satisfied without sacrificing flavor or nutrition.
Beyond the deliciousness, making these burgers has become a form of self-care for me. In a world of constant demands, taking the time to create something healthy and tasty is a small act of rebellion against the fast-paced nature of my job. It allows me to reconnect with my roots, appreciate simple ingredients, and discover new culinary horizons. This recipe has shown me that healthy eating doesn't have to be boring or complicated. It can be fun, flavorful, and surprisingly simple, even amidst the whirlwind of a busy lifestyle.
Ingredients I used and substitutions you could try:
I used the Jiva brand of dried chickpeas, but any good quality dried chickpeas will work. If you're short on time, canned chickpeas are a perfectly acceptable substitute. Brown rice was my choice, but quinoa is another excellent substitute for a nutty, slightly more protein-rich alternative. Finally, I encourage you to experiment with different types of mushrooms and the addition of other vegetables based on your tastes and preferences. Get creative and make this recipe your own.
Serving Suggestions:
These burgers are incredibly versatile! I served mine on whole-wheat buns with all the toppings, and they are also delicious on their own. They are also a fantastic base for salads, bowls, or even as a quick and healthy meal prep option. They’re just as delicious cold.
If you're looking for a healthy, delicious, and satisfying meal that won't break the bank or your schedule, I highly recommend trying this Mushroom Spinach Chickpea Burger recipe. Trust me, you won't be disappointed. It's a game-changer for anyone who believes that healthy eating and delicious flavors can't coexist. They most certainly can.
