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Smashed Cabbage and Mushroom Veggie Burgers Recipe

Smashed Cabbage and Mushroom Veggie Burgers Recipe

Smashed Cabbage and Mushroom Veggie Burgers Recipe

Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Cuisine Pakistani
Servings 6


  • 1 Egg
  • 1 cup Chickpea Flour (substitutes Almond Flour)
  • 1 cup Water
  • 1 tbsp Soy Sauce
  • 1 clove Garlic
  • 1 medium  Onion
  • ¼ small Cabbage, core removed and leaves thinly shredded
  • 226 gm Mixed Mushrooms
  • 1 tbsp Sesame Seeds 
  • Salt & Ground Black Pepper
  • 6 Cheddar Slices
  • ½ cup Oil
  • 6 buns
  • Mayonnaise, sliced tomatoes, bread and butter pickles, and butter lettuce, for serving


  • In a large bowl, whisk together egg, chickpea flour, water, soy sauce and garlic. Add onion, cabbage, mushrooms and sesame seeds; season with 1 teaspoon each salt and pepper. Using your hands, massage the cabbage mixture to evenly coat with the chickpea batter. Cover and let the mixture sit at room temperature for 30 minutes. Juices from the vegetables will leach out and make the batter slightly wetter.
  • Divide the cabbage mixture into 6 portions (about 1½ cups each).
  • Heat ¼ cup vegetable oil in a large cast-iron pan over medium-low heat. Cook 3 portions at a time, coaxing each patty together in the pan and compressing them with a flat spatula. Gently fry the patties, without disturbing them, until one side is golden brown, 7 to 8 minutes. Flip and cook the other side until the golden brown and the vegetables are cooked through, 5 to 7 minutes. Remove the patties from the pan onto a wire rack. Add remaining ¼ cup oil to the pan and cook the remaining 3 portions.
  • Place a slice of cheese on each cooked vegetable patty and allow the residual heat from the patties to melt the cheese. Serve sandwiched between buns, topping with mayonnaise, tomatoes, pickles and lettuce.

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