These healthy vegetarian burgers are delicious and so easy to make.
250g Chestnut Mushrooms
70g drained Sweet Harvest Butter Beans
70g drained Sweet Harvest Chickpeas
1 medium Onion
12g fresh Parsley (1 pot)
2 cloves Garlic
1 heaped tsp Stonemill Paprika
1 medium Egg Yolk
2 slices Everyday Essentials Wholemeal Bread
Sea Salt and Black Pepper
Sunflower Oil to fry
Peel, half and finely dice the onion.
Chop the fresh parsley.
Chop the slices of bread into small chunks.
Peel and finely dice the garlic.
Wipe and roughly chop the mushrooms.
Put all the ingredients (except the sunflower oil) into a food processor and season with salt and pepper.
Process until well mixed and still a bit chunky.
Divide into 4 portions and make into round patties.
Allow to rest in the fridge for 15 minutes, then fry them in the oil for about 5 minutes on each side.
Great served on toasted brioche buns with rocket, sliced tomato and soft cheese with garlic and herbs.