Chickpea and shiitake burger with blueberry compote

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For the patties:

  • 1 1/2 cup chickpeas, cooked
  • 1 1/2 cup beans, cooked
  • 1 handful fresh coriander
  • 1 red bell pepper, diced
  • 4 medium scallions, chopped
  • 1 cup shiitake mushrooms, chopped
  • 3 tbsp BBQ sauce
  • Juice and zest of one lemon
  • 5 tbsp Saracen wheat flour (or regular wheat)
  • 1 1/2 tsp sea salt
  • 2 tsp fresh pepper

For the compote:

  • 2 cups blueberries
  • 1/4 cup sugar
  • 1/4 cup balsamic vinegar
  • 2 tbsp lemon juice
  • 2 tbsp water
  • 1 tsp cornstarch
  • A pinch of salt

Basil aioli:

  • 1 handful fresh basil
  • 2 tbsp lemon juice
  • 2 garlic cloves
  • 1/4 cup olive oil
  • 1 cup vegan mayonnaise

For the assembly:

  • 6 hamburger buns
  • 1 1/2 cups mixed greens (arugula, cress, etc.)
  • Crispy onion
  • Roasted vegetables


Sauté the mushrooms, scallions and bell pepper in a non-stick pan until soft.

In a food processor or using a potato masher, process the legume mixture until obtaining a rustic purée, the idea is to preserve whole grains. Transfer to a medium bowl and add the sautéed vegetables together with the rest of the patty ingredients. Form 5 discs and set aside.

For the compote: put all the ingredients in a pot and stir, put over high heat until it starts to boil, then lower to medium temperature and keep cooking for 8 to 10 minutes, until the compote has thickened slightly. Allow to cool.

Put the ingredients for the aioli in a blender and blend until smooth. Set aside.

Fry the patty burgers in oil, over medium heat, about 4 minutes per side.

For the assembly, spread aioli on the bread, put the mixed greens, the patty, roasted vegetables, blueberry compote, and crispy onion.