Mushroom and Bean Burgers
Delicious meaty mushroom and bean burgers for a meat free and healthy alternative.
Ingredients
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
Instructions
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.