Today’s recipe is a fun take on a traditional ‘burger’ – only this burger has NO meat and NO bun!
Instead, the patty is made from a healthy blend of chickpeas and aromatic herbs and spices. And the ‘bun’ is actually 2 mini, roasted Portobello mushrooms!
Mushrooms in baby food?
Our little ones have all loved the rich flavour of mushrooms.
In addition to the robust taste they bring to dishes, they also have a ‘meatiness’ to their texture, making them ideal for vegetarian baby food recipes too.
Learn more about feeing mushrooms to your baby
Has your baby been introduced to healthy chickpeas yet?
If your baby hasn’t yet tried chickpeas (also known as garbanzo beans), read this article before you prepare this recipe.
It’s all about how and when to introduce these little legumes to your baby and how to avoid potential digestive problems.
A fun finger food for older babies
These ‘burgers’ are ideal for older babies who are already biting and chewing.
If your little one doesn’t like mushrooms – or if you’re simply looking for a dish that’s quicker and easier – just make the chickpea patties by themselves!
They’re great served with a homemade applesauce dip.
Storage tips
This recipe makes 3 patties – one to put inside your mushroom ‘bun’ and two to save for later.
They freeze very well, so you may want to double the quantities and make a batch of the patties to use for future meals.
Don’t cook the patties before freezing them.
Simply freeze them uncooked, spread on a baking tray in a single layer. Once they’re frozen, transfer them to a zip-top bag and keep for up to 1 month.
When you are ready to use them, just thaw them overnight in the fridge.
To Make Chickpea Patties in Mushroom Buns You Will Need…
2 mini Portobello mushrooms (or use any flat mushroom)
1/2 cup canned chickpeas, drained and rinsed
1 teaspoon all-purpose (plain) flour
1 tablespoon fresh cilantro (coriander), chopped*
pinch ground cumin
pinch ground paprika
pinch garlic powder
tablespoon olive oil
2 slices avocado
*You can swap the cilantro for another of your baby’s favourite herbs
Preheat the oven to 200 deg F (180 degrees C).
Peel the mushrooms, carefully remove the stems and then place them (cap side down) on a lightly oiled baking sheet.
Brush the mushrooms with olive oil and cook in the oven for 20 to 30 minutes, until softened and releasing their juices.
While the mushrooms are cooking, mash the chickpeas in a bowl. They don’t need to be completely smooth.
Add the flour, herbs and spices and mix until thoroughly combined.
Using your hands, form into 3 patties, the same size as your mushrooms.
Heat the olive oil in a pan and gently fry the patties until golden and crisp (this should take 3 to 4 mins per side).
Take the mushrooms out of the oven and drain off the liquid. Put the avocado slices on top of one of the mushrooms, place a patty on top of the avocado, then use the other mushroom as the ‘lid’.
Serve when cool enough to handle.
Discover more finger food recipes and tips
Chickpea Patties in Mushroom Buns
Learn how to make healthy chickpea patties in a mushroom 'bun'! They are easy to prepare, full of flavour, and fun to eat!
Ingredients
- 2 mini Portobello mushrooms (or use any flat mushroom)
- 1/2 cup canned chickpeas, drained and rinsed
- 1 teaspoon all-purpose (plain) flour
- 1 tablespoon fresh cilantro (coriander), chopped
- pinch ground cumin
- pinch ground paprika
- pinch garlic powder
- tablespoon olive oil
- 2 slices avocado
Instructions
- Preheat the oven to 200 deg F (180 degrees C).
- Peel the mushrooms, carefully remove the stems and then place them (cap side down) on a lightly oiled baking sheet.
- Brush the mushrooms with olive oil and cook in the oven for 20 to 30 minutes, until softened and releasing their juices.
- While the mushrooms are cooking, mash the chickpeas in a bowl. They don’t need to be completely smooth.
- Add the flour, herbs and spices and mix until thoroughly combined.
- Using your hands, form into 3 patties, the same size as your mushrooms.
- Heat the olive oil in a pan and gently fry the patties until golden and crisp (this should take 3 to 4 mins per side).
- Take the mushrooms out of the oven and drain off the liquid. Put the avocado slices on top of one of the mushrooms, place a patty on top of the avocado, then use the other mushroom as the ‘lid’.
- Serve when cool enough to handle.
Notes
This recipe makes 3 patties – one to put inside your mushroom ‘bun’ and two to save for later.
They freeze very well, so you may want to double the quantities and make a batch of the patties to use for future meals.
Don’t cook the patties before freezing them.
Simply freeze them uncooked, and spread them on a baking tray in a single layer. Once they’re frozen, transfer them to a zip-top bag and keep them for up to 1 month.