Mushroom & Bean Burgers (Vegan)

These burgers are pure comfort food. I know they don’t exactly sound mouth watering but trust me – give them a try and you will be pleasantly surprised.

What to expect: The texture is crispy on the outside and soft on the inside – with a bit of a crunch from the walnuts. The smoked paprika really makes a difference to the taste – so make sure you opt for that over sweet paprika.

Makes: 6 large burgers

Ingredients

Dry

1 cup cooked rice

2 ½ Tbsp ground flaxseed + 5 Tbsp of water (soaked for 10 minutes)

1/2 cup walnuts (blitzed in mixer for 10 seconds)

1 cup rolled oats

400G Cannellini Beans

2 Tbsp soy sauce

1 Tbsp worcestershire sauce

1 Tbsp tomato paste

3 Tbsp corn powder

 

Cooked

1 small onion , finely diced

3 cloves garlic , minced

4 cups of mushrooms , finely chopped

1 teaspoon smoked paprika

1 Tbsp Cumin

1 Tbsp oregano

Salt and pepper, to taste
Directions

  1. Cook rice and soak flaxseed. The flaxseed mix should go slimey and is used as an egg substitute.
  2. Drain cannellini beans and mash with potato masher.
  3. Mix all dry ingredients together in a bowl (including eggs and flaxseed)
  4. This ends up looking really dry but don’t worry it softens up later on when you add the rest20180109_190354.jpg
  5. Cook onions and garlic first, then add mushrooms. (Tip: I chopped the mushrooms as quite small, you want it all to be mixed together to give it a meaty mince texture, so big chunks of mushrooms wouldn’t work very well.)
  6. Drain any fluid from the mushrooms and add rest of seasoning.20180109_195231.jpg
  7. Transfer everything into large bowl and mix together with hands.
  8. You can cool in fridge for 45 mins to firm the mix up or you can cook straight away. The longer the mix is left to stand though the better the burgers are.
  9. Make burger patties and fry as normal on pan, turning every minute to ensure it cooks through without burning outside.

 

Tip: The walnuts give the burgers a bite so although you are crushing them don’t go too fine as the more coarse they are the crunchier the burger will be when cooked

Tip: There is a good bit of work in these burgers so I would advise you make them the day before or on a day that you have loads of time to prep.

Anything I would change next time: I would try adding another type of nut to it maybe, or some beetroot to give it a little twist.

 

 

Origional recipe credit: https://veganhuggs.com/bean-mushroom-burger/

Feature photo by Olia Nayda on Unsplash

2 thoughts on “Mushroom & Bean Burgers (Vegan)

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