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Mushroom Spinach Chickpea Burger

A healthy take on the classic burger, made with organic ingredients , this burger is sure to please even the staunchest carnivore!

Serves 6 burgers     adjust servings

Preparation 20 mins Cook Time 25 mins Total Time 45 mins


  • 1 1/2 cups prepared dried chickpeas (I used Jiva)
  • 1 can (15 oz.) black beans
  • 1/4 cup cooked brown rice (or quinoa)
  • 2 Tablespoons olive oil
  • 1 small onion, diced
  • 3 cloves garlic, diced
  • 1 cup baby portabella mushrooms, washed and sliced
  • 3 cups baby spinach, lightly packed & divided
  • Sea salt, to taste
  • Red pepper flakes, to taste
  • Cumin, to taste
  • Worcestershire sauce, to taste
  • 1 cup Panko bread crumbs
  • 2 tomatoes, sliced
  • 1 cucumber, sliced
  • 6 hamburger buns

Chunky Cubanelle Guacamole

  • 1 medium avocado, halved & pitted
  • 1 cup fresh cilantro, chopped
  • 1 Cubanelle pepper, seeded & chopped
  • 2 jalapenos, seeded & chopped
  • 1 clove garlic, diced
  • 1 lime, juiced
  • Sea salt, to taste
  • Red pepper flakes, to taste
  • Cumin, to taste
  • 3-4 Tablespoons olive oil


  1. In a large bowl, add chickpeas, black beans, and rice. Set aside.
  2. Heat 2 Tablespoons olive oil in a medium skillet over low heat. Add onion & garlic and saute for about 10 minutes. Then add mushrooms and saute another 3-4 minutes, until browned.
  3. Wilt spinach over mushroom mixture for a few minutes, then add all to bowl with beans.
  4. Season liberally with salt, red pepper, and cumin, and add Worcestershire to taste, then stir it all together with the bread crumbs.
  5. Place all ingredients in a food processor, and pulse until mixture reaches desired texture (I had to keep moving stuff around at the bottom with a spoon so it didn't become too smooth - I went for a chunkier mix.)
  6. Preheat oven to 450 degrees F.
  7. Divide mixture into 6 balls, then flatten each ball in to a patty and place them on an oiled baking sheet. Bake for about 15 minutes.
  8. Place skillet over medium heat. Remove baking sheet from oven, brush the patties liberally with olive oil, and fry them three at a time for a few minutes on each side. This produces a lovely, crispy exterior.

Chunky Cubanelle Guacamole

  1. Add all ingredients except olive oil to clean food processor bowl. Pulse, drizzling in olive oil as you go, until blended but still kind of chunky.
  2. Top your burgers with Chunky Cubanelle Guacamole, spinach, cucumber, & tomato. Enjoy!


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