Walnut Chickpea Mushroom Burgers
Description
Walnut Chickpea Mushroom Burgers deliver moist, nutritious layers of flavor without meat. Every bite is packed with plant protein and nutrition.
Ingredients
Assembly
- 4 large portobello mushroom caps, cleaned and gills removed
- 1 tablespoon olive oil
- 1/3 cup balsamic vinegar
Burgers
- 1 cup whole California Walnuts plus 1/2 cup chopped for garnish.
- 1/2 cup chopped portobello mushrooms
- 1/2 cup cooked chickpeas, shells removed
- 1 tablespoon chopped chives
- 1 teaspoon minced garlic or garlic paste
- 1/2 teaspoon fresh lime juice
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
PREPARATION
- Brush mushroom caps with oil and set aside.
- Place walnuts and mushroom pieces into a food processor. Pulse into a paste (about 10 seconds)
- Add chickpeas, chives, garlic, lime and lemon juices and salt and pepper. Process into burger consistency.
- Fill mushroom caps with walnut mixture. Broil on low for 5 minutes until burger sets and mushroom cap is almost completely cooked. Remove and allow residual heat to finish cooking mushroom. (2 to 3 minutes)
- While mushroom cooks, bring balsamic vinegar to a slow boil over medium-high heat. Reduce to a thick syrup. Drizzle over burgers. Top with remaining chopped walnuts.
NUTRITION
- Calories: 350 cal
- Total Fat: 29 g
- Polyunsaturated Fat: 18 g
- Cholesterol: 0 mg
- Sodium: 161 mg
- Carbohydrates: 18 g
- Dietary Fiber: 5 g