Mushroom & Bean Burgers – Homemade burger brilliance

Almost everybody has a favourite burger. It could be a meaty double burger, a basic cheeseburger, a fully-loaded burger or even a vegan-style burger. Our Mushroom & Bean Burger is fully loaded and vegetarian/vegan-friendly. The recipe is loaded with fresh ingredients which combine perfectly for one of the tastiest homemade burgers you’ll ever try.

You will need to have your food processor ready when making these Mushroom & Bean Burgers. Mushrooms and beans make delicious burger patties and provide loads of umami flavour and the meatiness you crave, especially if you’re new to plant-based foods. If you want to bind the patties without eggs, you can use flaxseed and water binder replacements or whichever you prefer. The recipe below uses the pan-frying method for timing, but it only takes about 15 minutes longer in the oven and is still a very quick and easy homemade recipe.

These Mushroom & Bean burgers are vegetarian and vegan-friendly while also being perfect for any meat-lover. Surprise your friends and family with the plant-based burger brilliance.

Mushroom & Bean Burgers Recipe

5 from 2 votes

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 15 odourless coconut oil or avocado oil

• 1 small 1 red onion, finely diced

• 1 clove 1 garlic crushed

• 250 g 250 white button mushrooms, finely diced

• 5 ml 5 miso paste

• 1 can 1 black beans, drained and rinsed

• 45 g 45 fresh parsley, chopped

• salt and pepper

• 2 ml 2 cayenne pepper

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

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

• 1 cup 1 panko crumbs or rye bread crumbs

• 2 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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