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Indian Veggie Burger

20 Minute Indian Veggie Burger. Indian spiced burger for something a little different that will satisfy your taste buds!

Serves: 4 Time: 20 minutes



  • 1 tablespoon olive oil

  • 250g chestnut mushroom, finely chopped

  • 2 garlic cloves, crushed

  • 1 bunch spring onions, sliced

  • 1 tablespoon medium curry paste

  • 1 egg, beaten

  • Zest and juice ½ lemon

  • 400g can chickpeas, rinsed and drained

  • 85g fresh wholemeal breadcrumbs

  • 6 tablespoons Greek yogurt

  • Pinch ground cumin

  • 2 bread buns toasted and halved

  • 2 plum tomatoes, sliced

  • Handful rocket leaves


  1. Heat 1 teaspoon oil in a non-stick frying pan and cook the mushroom, garlic and spring onion for 5 mins.

  2. Mix in the curry powder, lemon zest and juice and cook for 2 mins. Tip out onto a plate to cool slightly.

  3. Use a potato masher or fork to mash the chickpeas in a bowl, leaving a few chunky pieces. Add the mushroom mix, beaten egg and the crumbs, then shape into 4 burgers.

  4. Fry in the remaining oil for 3-4 mins on each side until crisp and browned.

  5. Mix the yogurt with the cumin. Place half burger bun on each plate, then spread with the yogurt. Top with the burgers, a few slices of tomato and a little rocket.

  6. Easy peasy! Serve with extra salad or anything from the unlimited free foods list.


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