Mushrooms, good! Beans, good! Burgers, good! Mushroom and Bean Burgers! #mushrooms #easycooking #easyeating #superfood #shortcuts #comfortfood #travelwithyourtastebuds #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #brunch #breakfast #lunch #dinner #weekend #goodfood #blendability #beans #burgers

Mushroom and Bean Burgers

Serves 4 – 6


15ml odourless coconut oil or avocado oil

1 small red onion, finely diced

1 clove garlic, crushed

250g white button mushrooms, finely diced

1 can black beans, drained and rinsed

5ml miso paste

45g fresh parsley, chopped

salt and pepper

2ml cayenne pepper

60g parmesan cheese, finely grated (or vegan cheese)

1 – 1½ cups mashed potato

1 cup panko crumbs or rye breadcrumbs

2 eggs

odourless coconut oil or avocado oil, for shallow frying


wilted spinach with lemon zest

balsamic-roasted vine tomatoes

avocado wedges, grilled

red tomato-based chutney

a few rocket leaves


1 Heat the oil in a pan and gently fry the onion and garlic for 5 minutes.

2 Place the mushrooms in a food processor and blitz until fine. Add the mushrooms to the onions and fry for 3 minutes.

3 Mash the beans with a fork or blitz in a food processor.

4 Transfer the mushroom mixture to a mixing bowl and stir in the mashed beans, miso paste, parsley, salt and pepper, cayenne pepper, parmesan, mashed potato, breadcrumbs and eggs.

5 Mix together well and shape the mixture into patties. Place in the fridge for 30 minutes to firm up.

6 Heat some coconut oil or avocado oil in a shallow pan and fry the patties for 3-4 minutes on each side. Alternatively, arrange the patties on a greased baking sheet and bake at 180°C for 15-20 minutes.

7 Serve for breakfast or brunch with wilted spinach, balsamic-roasted vine tomatoes, avocado wedges, chutney and a few rocket leaves, if desired.