Greek portobello-chickpea burgers

Greek portobello-chickpea burgers

Total Time
35 min
20 min
15 min
Your family will love these vegan burgers that won't crumble when you eat them. Chickpeas, couscous carrots, feta flavored with dill, olives, salt and held together with egg whites and mixed in the food processor make a flavorful burger. We used portobello mushrooms as the buns for the burgers, allowing you to get in more vegetables. You can also use cannellini beans in place of chickpeas for this recipe. The burgers are also freezable, making them a great make-ahead option for busy weeknights.


Cooking spray

4 spray(s)

Canned drained chickpeas

15 oz, rinsed and drained

Cooked whole wheat couscous

1 cup(s)

Shredded carrots

½ cup(s)

Crumbled feta cheese

½ cup(s)


3 Tbsp, fresh, chopped


8 olive(s), large, kalamata variety, pitted and chopped

Egg whites

1 large

Table salt

¼ tsp, or to taste

Portabella mushrooms

6 item(s), about 3 1/2 inches each

Plain fat free Greek yogurt

6 Tbsp

Red onion

6 slice(s), thick, (1/4 inch thick)

Boston lettuce

6 leaf/leaves


6 slice(s), thinly sliced


  1. Place chickpeas in food processor and pulse until finely chopped. Transfer chickpeas to medium bowl; stir in couscous, carrot, feta, 2 tablespoons dill, olives, egg white, and salt, stirring until mixture clumps together. Shape mixture into 6 (3-inch) patties. Spray patties with nonstick spray.
  2. Spray large ridged grill pan with nonstick spray and place over medium-high heat. Place patties in pan and grill until golden brown and heated through, 3−4 minutes per side.
  3. Meanwhile, scrape away gills from under mushroom caps with spoon. Mix yogurt and remaining 1 tablespoon dill in small bowl.
  4. Place 1 chickpea patty in each upturned mushroom cap, gently pressing each to fill caps. Return burgers to one side of grill pan, mushroom side down. Spray onion slices with nonstick spray and add to other side of pan. Grill burgers until mushrooms are tender and onions are lightly charred, about 8 minutes, turning onions halfway through grilling time.
  5. Serve each burger topped with 1 lettuce leaf, 1 tomato slice, 1 grilled onion slice, and 1 tablespoon yogurt-dill sauce.
  6. Serving size: 1 burger