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Dinner recipe · from the recipe book

Skillet Chickpea-Walnut Burgers with Balsamic Mushrooms

Nutty, smoky chickpea patties with crisp seared edges, topped with jammy balsamic mushrooms and onions and a tangy mustard swipe on toasted whole-wheat bread.

Skillet Chickpea-Walnut Burgers with Balsamic Mushrooms

Ingredients

  • 1½ cans, drained400 gChickpeas, canned, drained and rinsedpatted dry
  • ½ cup chopped50 gWalnutsfinely chopped
  • ¾ cup60 gOld-fashioned rolled oats
  • 1 large50 gEggsbeaten
  • 3 cloves9 gGarlicminced
  • 1½ tsp3 gGround cumin
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • ½ tsp3 gSaltdivided
  • ½ tsp1 gBlack pepper
  • 2 tbsp30 gOlive oildivided
  • 4 cups sliced280 gWhite mushroomssliced
  • 2 medium200 gYellow onionthinly sliced
  • 1 tsp1 gDried thyme
  • 2¾ tsp15 gBalsamic vinegar
  • 2 cups loosely packed60 gBaby spinach
  • 1½ tbsp20 gYellow mustard
  • 8 slices256 gWhole-wheat bread8 slices, toasted

Steps

  1. Prep first: slice the mushrooms and onion, mince the garlic, chop the walnuts, beat the egg and pat the chickpeas dry. Divide the salt into two parts: two-thirds for the patties and one-third for the topping. Divide the olive oil in half: one half for the topping, the other half for the patties.
  2. In a bowl, mash the chickpeas with a fork until mostly smooth with some chunks. Stir in the oats, walnuts, garlic, cumin, smoked paprika, black pepper, the patty portion of salt and the egg. Shape into 4 patties about 3/4 inch thick and chill them 15 minutes to firm up.
  3. Meanwhile, heat the topping half of the olive oil in a large skillet over medium heat. Add the onion and cook 8 minutes until soft and golden. Add the mushrooms, thyme and the topping portion of salt and cook 8 minutes more until browned and the liquid is gone.
  4. Stir the balsamic into the mushrooms and onions and cook 1 minute until glossy. Transfer to a bowl and wipe out the skillet.
  5. Heat the patty half of the olive oil in the skillet over medium heat. Cook the patties 5 to 6 minutes per side until deeply browned and 160°F (71°C) in the center.
  6. Toast the whole-wheat bread slices. Spread the mustard on 4 slices, then layer on the spinach, a patty and the balsamic mushrooms and onions. Top with the remaining 4 slices and serve.

Check labels: Dairy-free when you buy whole-wheat bread made without milk.

Contains: Egg, Tree nuts, Gluten. Some brands contain milk, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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