Mushroom and bean burger

Image: South African Mushroom Farmers Association.

Black bean and mushroom burgers: Plant based and delicious

You can enjoy a tasty burger without the meat too! Our black bean and mushroom burgers are perfect for anybody following a plant-based diet.

Mushroom and bean burger

Image: South African Mushroom Farmers Association.

Do you love burgers like the rest of the world but don’t eat meat for personal or health reasons? It can be hard to enjoy relatively conventional foods if you don’t eat meat but it’s very possible. Our black bean and mushroom burgers are perfect for anybody following a vegan and vegetarian lifestyle. They are packed with protein, fibre and all of the other important nutrients you need alongside some amazing flavour and texture.

Black bean and mushroom burgers

Black beans and mushrooms combined in patty form has the look, colour and texture of a meaty burger. This will help with those who are finding it tough to transition to a plant-based diet. Black beans are packed with protein and fibre, so you’ll have your daily allocation there. You can serve the burger with large mushrooms instead of the bun or enjoy it with a regular burger bun if you want to.

You can enjoy a tasty burger without the meat too! Our black bean and mushroom burgers are perfect for anybody following a plant-based diet.

Black bean and mushroom burgers recipe

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Recipe by South African Mushroom Farmers’ Association Course: MainDifficulty: Easy
Prep time

15

minutes
Cooking time

20

minutes
Total time

35

minutes

Ingredients

  • 15 ml odourless coconut oil or avocado oil

  • 1 small red onion, finely diced

  • 1 clove garlic crushed

  • 250 g white button mushrooms, finely diced

  • 5 ml miso paste

  • 1 can black beans, drained and rinsed

  • 45 g fresh parsley, chopped

  • salt and pepper

  • 2 ml cayenne pepper

  • 60 g Parmesan cheese*, finely grated (or vegan cheese)

  • 1 – 1 ½ cups mashed potato, cooked and mashed

  • 1 cup panko crumbs or rye bread crumbs

  • 2 eggs

  • odourless coconut oil or avocado oil, for shallow frying

  • To Serve
  • steamed spinach, lemon zest

  • roasted vine tomatoes in balsamic vinegar

  • avocado wedges, grilled

  • red tomato-based chutney

  • rocket leaves

Method

  • Heat the oil in a pan and gently fry the onion and garlic for 5 minutes.
  • Place the mushrooms in a food processor and blitz until fine. Add the mushrooms to the onions and fry for 3 minutes.
  • Mash the beans with a fork or blitz in a food processor.
  • Transfer the mushroom mixture to a mixing bowl and stir in the miso paste, mashed beans, parsley, salt and pepper, cayenne pepper, Parmesan cheese, mashed potatoes, bread crumbs and eggs.
  • Mix well together and shape the mixture into patties and place in the fridge for 30 minutes to firm up.
  • Heat some coconut oil or avocado oil in a shallow pan and pan fry the patties for 3-4 minutes per side. Alternatively, arrange the patties on a greased baking sheet and bake at 180°C for 15 – 20 minutes.
  • Serve for breakfast or brunch with wilted spinach, balsamic roasted vine tomatoes, avocado wedges, chutney and a few rocket leaves if desired.

Notes

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Do you want to serve more vegetarian and vegan recipes? We have so many options for you to try out, just have a look at our recipe page.

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