This Chickpea Burger Recipe with Shimeji Mushrooms is a delicious vegetarian alternative to regular meaty burgers. They are so juicy and served with soy sauce marinated carrots and curried tahini sauce!
These flavor-loaded asian style chickpea burgers are perfect to be served at BBQs, picnics or enjoyed as a midweek family meal.
Easy dinners are what we cook in our house, and we love making patties or fritters for dinner.
Serve these between burger buns or just as they are with a dipping sauce. Works great EVERY TIME!
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My few comments on the ingredients + don't forget to read the Tips section!
The full recipe and ingredients can be found in the recipe card below this post.
Shimeji mushrooms - These are well known for providing a savory and slightly nutty flavor to recipes. If you can’t find any, a good alternative is oyster mushrooms.
Chickpeas - I’ve used canned chickpeas for convenience. Since canned chickpeas usually have a brown liquid top layer, it’s best to first rinse the chickpeas before adding them to the food processor. You could also use raw chickpeas but then be sure to soak them in a bowl of water for up to 8 hours or overnight.
Egg - This helps to bind the chickpea patties so that they are less likely to fall apart while cooking.
Greek Yogurt - This provides moisture to the patty mixture. You could also use plain full-fat yogurt or sour cream if you like.
Spices and Seasoning - These patties are given a delicious Asian curried flavor by using ingredients such as garlic clove, red and brown onion, curry powder, sweet paprika, chopped fresh cilantro, red curry paste, ground ginger, and salt and pepper to taste.
Carrot marinade - I’ve made my carrot marinade from scratch. If you want to reduce the recipe preparation time, I suggest making this marinade ahead of time to store in the fridge. You could also look for a similar marinade in your local store.
Tahini yogurt sauce - This homemade tahini sauce can easily be replaced by a store-bought tahini sauce for convenience or you can make it ahead of time and store it in the fridge, ready to be used when assembling your burgers.
Burger toppings - Serve your chickpea patties on brioche or similar burger buns with toppings such as cheese slices, crispy lettuce, sliced pickles, or anything else that you enjoy as a topping.
Saute onion, and garlic. Add in spices, and chopped Shimeji mushrooms. Saute until mushrooms are cooked and add into the food processor.
Follow with chickpeas, cilantro, yogurt, salt and pepper, and egg. Mix on low until all combined and chickpeas are broken down into a smooth texture.
Make sure not to pulse until it’s super smooth, it should still look a little chunky.
Take about 2 ½ tablespoons of chickpea mixture and roll into 4 balls. Flatten them slightly and set them aside.
These patties are more on the thicker side, but yo can make 5-6 smaller ones too. Bigger ones tend to hold their shape better.
Marinated Carrot. In a medium bowl add all marinade ingredients and carrot slices (best is to use a mandolin or veggie peeler).
Marinate for 30 minutes or more if you have time.
Sauce. Mix all the ingredients and chill in the fridge while you fry the patties.
Meanwhile, in a nonstick pan, heat up cooking oil (about 2 inches of oil for a more ‘’fried’’ effect) over medium heat and cook the patties for 5 minutes on each side or until crispy golden brown on top and bottom.
Assemble the chickpea burgers in buns with lettuce, sauce, and top with diced red onion and marinated carrot on top.
- Feel free to use kale or any of your favorite greens instead of lettuce when assembling this chickpea burger recipe. Cucumber pickles or cooked beetroot are delicious topping options that’ll provide an extra crunchy texture.
- Easily create chickpea cheeseburgers by simply adding slices of your favorite cheese on top of each patty.
- I’ve pan-fried these chickpea patties but a stovetop grill could also work. I don’t recommend grilling on an outdoor grill with open grates since these patties are a little more fragile than ground beef patties.
- Using a food processor for the patty mixture will ensure a smooth consistency without much effort but just don’t overdo it - you don’t want to end up with a hummus-like consistency!
- You can still make these chickpea burgers by mashing the chickpeas with a fork or potato masher if you don’t have a food processor. The patty mixture is likely to be more chunky but it should still work.
- The oil in the pan must be hot when you add the chickpea patties so that they don’t stick to the pan while cooking. Once added to the pan, you can begin to reduce the heat to medium. Use olive oil, canola oil, vegetable oil, or grapeseed oil. Any cooking oil with a high smoke point will be good.
- The chickpea mixture is thick, but if it is too smooth or too moist, you have added some ingredients wrong. You can fix it by adding more chickpeas and refrigerating the mixture in the fridge until it's thickened slightly. You may need to adjsu the seasoning here too.
I recommend making 4 thicker patties from this mixture. These will hold up their shape better than 5-6 smaller ones, which his also an option.
Gluten Free Asian Recipes
If you like these types of recipes, gluten-free Asian noodles, or any Asian style recipes be sure to try these readers' favorites too!
Freezing And Storing Instructions
These patties will keep in the fridge for 3-4 days. Make sure to store them in an airtight container and don't open often.
Reheat in preheated oven at 350 F until warmed through or in a skillet with some butter over medium heat.
These chickpea patties are slightly crunchy on the outside with a soft chickpea and mushroom-flavored center. These chickpea patties are loaded with delicious Asian and Middle Eastern flavors thanks to the use of Tahini sauce, carrot marinade, and various spices typical to this cuisine.
The chickpea patties don’t contain the same amount of fatty content that regular beef patties do which makes it easier for them to fall apart. That said, I have added an egg to the patty mixture which does help bind the patties.
To help prevent the patties from crumbling or breaking apart, you can place them in the refrigerator while they marinate for about 30 minutes. This chilling time helps to firm them up so that they are less likely to fall apart while cooking.
You could also add the patties to the freezer for a few minutes prior to cooking them. This will also help firm them up so that they keep their shape while pan-fried.
No, they aren’t. The carrot marinade contains soy sauce and most brands of soy sauce contain wheat. In addition to this, I’ve also listed bread buns to use when assembling these chickpea burgers.
To make these chickpea burgers gluten-free, use gluten-free burger buns and opt for a gluten-free soy sauce when making the marinade.
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I hope you'll enjoy this chickpea burger recipe, please leave a rating on this recipe below and leave a comment, take a photo of your food and tag me on Instagram @theyummy_bowl. I love seeing your creations!
Thank you for reading,
Curried Chickpea Burger Recipe With Mushrooms
- 1 ½ cup shimeji mushrooms chopped
- 1 medium garlic clove
- ½ brown onion
- 1 teaspoon curry powder
- 2 cups chickpeas canned
- 1 tablespoon greek yogurt
- 2 tablespoon fresh cilantro chopped
- 1 teaspoon sweet paprika
- Salt and black pepper to taste
- 1 teaspoon red curry paste
- ½ teaspoon ground ginger
- 1 large egg or 1 flax seed egg for vegan
- 4 Brioche or similar burger buns for serving gluten free if desired
- ½ red onion diced
- Cheese for serving if using
- Lemon wedges
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon low sodium soy sauce I used gluten free or coconut aminos
- 1 tablespoon honey or maple syrup or other sweetener
- 1 tablespoon sesame seeds
- 2-3 carrots cut thin or julienned
Tahini Yogurt Sauce
- 2 teaspoon garlic powder
- 1 tablespoon tahini
- 3 tablespoon greek yogurt or sour cream
- ½ teaspoon olive oil
- 1 teaspoon honey or maple syrup
- salt and black pepper to taste
- 1 tablespoon lemon juice freshly squeezed or more to taste
- ¼ teaspoon red pepper flakes
- ¼ teaspoon ground cumin
- Saute onion, garlic. Add in spices, and shimeji mushrooms. Saute until mushrooms are cooked and add into the food processor.
- Follow with chickpeas, cilantro, yogurt, salt and pepper. Mix on low until all combined and chickpeas are broken down into a smooth texture. Make sure not to pulse until it’s super smooth, it should look a little chunky. Take about 2 ½ tablespoons of chickpea mixture and roll into 4 balls. Flatten them slightly and set aside.
- Marinade. In a medium bowl add all marinade ingredients and carrot. Marinate for 30 minutes or more if you have time.
- Sauce. Mix all the ingredients and chill in the fridge until you fry the patties.
- Meanwhile, in a nonstick pan, heat up cooking oil (about 2 inches of oil for more ‘’fried’’ effect) over medium heat and cook the patties for 5 minutes on each side or until crispy golden brown on top and bottom.
- Assemble the burgers in buns with lettuce, sauce, and top with diced red onion and marinated carrot on top.