Mushroom Veggie Burgers
Recipe / Angove Family Winemakers
Serves: 4
Sauce
1/3 cup (50mL) thick Greek-style yoghurt
1 tbsp lemon juice
2 cloves garlic, crushed
1 tbsp finely chopped mint leaves
Patties
3 tbsp olive oil
200g button mushrooms, trimmed & halved
½ tsp ground cumin
½ tsp ground coriander
400g tin chickpeas, rinsed & drained
1 carrot, peeled & coarsely grated
¼ cup (10g) parsley leaves
Plain flour, for dusting
To Serve
4 burger rolls, halved8 butter lettuce leaves1 Lebanese cucumber, sliced4 tinned4 slices vegan cheese (optional)1 bottle Angove Wild Olive Organic Shiraz
