I wanted to squeeze in one last recipe before I head off to Thailand next week. I shall be there a full month, so you'll see a bit less of me, but hopefully I'll get a chance to blog about my vegan adventures over there! Anyhow, I made these vegan and gluten free Chickpea, Mushroom & Tarragon Burgers the other night to start using up the contents of my fridge, and found them quite yummy.
I absolutely adore the combination of mushrooms and tarragon - I often fry mushrooms in coconut oil with this tasty herb, and then pile them up on toast for a delicious breakfast. So simple and so yum! And I love the flavour of dried tarragon as much as fresh.
I decided to make these burgers in a gluten free version, seeing as I usually have gluten free flour in the cupboard. It's not a concern for me, but I know a lot of my readers are interested in gluten free recipes. However, you can quite easily swap the flour for plain, white flour if gluten is no concern for you.
I also store bags of cooked chickpeas in my freezer, soaking and cooking in large batches then dividing into freezer bags containing one or two cups of them. Chickpeas are a very versatile ingredient and one of my favourite legumes since I became vegan. If you have the chickpeas already cooked, then this recipe really doesn't take long to put together.
They are very low-fat too as long as you don't add too much oil for frying - you could maybe try baking them instead (if you do this, let me know how they turn out!). They are a little too soft to cook on a bbq though - reduce the water and maybe switch to using wheat gluten flour (which obviously isn't gluten free!) if you want them for a barbie.
I hope you enjoy them!
Chickpea, Mushroom & Tarragon Burgers
Makes 6 burgers
2 cups / 350g cooked chickpeas
2 heaping cups / 175g chopped mushrooms
3 large spring onions, chopped
2 large cloves garlic
2 tablespoons cold water
1½ tablespoon gluten free flour (use plain white if gluten not an issue)
1 tablespoon dried tarragon
1 tablespoon Liquid Aminos (or Tamari)
1 teaspoon cumin powder
1 teaspoon salt
1 teaspoon oil
1. In a frying pan on a low-medium heat, heat the oil and fry the onions and mushrooms for about 5 minutes to soften and release the juices. Turn off the heat and set aside.
2. Turn on your food processor at full speed then drop the garlic cloves in to mince, then pour in the cooked chickpeas while it is running. Add the Liquid Aminos, tarragon, salt, and cumin powder then blend further. Pulse in the flour, turn the machine off and stir well.
3. Add the mushroom and spring onion mixture into the food processor and pulse in. You want it to be well blended but not mush. Add the water with one or two pulses, though for a slightly drier mixture you might want just one tablespoon. Stir and then form the mixture into 6 burger shapes.
4. In your frying pan, heat a tiny amount of oil if required (mine is non-stick so I didn't bother adding extra oil after frying the onions) and fry the burgers for a few minutes both sides, until nicely browned and cooked through.
Serve in burger buns with sweet chilli sauce, ketchup or vegan mayonnaise!