Mushroom and Bean Burgers

Delicious meaty mushroom and bean burgers for a meat free and healthy alternative.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Burgers, Culinary Collection
Cuisine burgers, South African
Servings 4


For the Patties

  • 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 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

  • 1 bag steamed spinach
  • 1 lemon zest
  • roasted vine tomatoes in balsamic vinegar
  • 4 avocado wedges grilled
  • red tomato-based chutney
  • a few rocket leaves


For the patty

  • 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.

To serve

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