1 can chickpeas, rinsed
250g white button mushrooms
4 spring onions, sliced
15ml chopped oreganum
2.5ml ground cumin
60ml olive oil
16 rocket leaves
125ml crème fraiche
45ml coriander, chopped
60ml pine nuts, toasted
8 small whole-wheat burger buns
- To make the burgers: Place chickpeas, mushrooms, spring onions, egg, flour, oregano, cumin and salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. (The mixture will be moist.) Form into 8 small patties.
- Heat the olive oil in a pan and fry the burgers until golden brown being careful not to break them.
- Mix the crème fraiche, coriander and pine nuts together
- Cut 8 small rolls open and top with rocket, chickpea patty and dress with flavoured crème fraiche