‘Shroom Burger


So far I’ve only experimented with beans and veg in burgers, tonight I decided to throw a few more things in the mix – and boy am I glad I did! Will probably not make another veggie burger apart from this ever again! It has the rich umaminess from the mushrooms, great texture from the smushed beans and ground walnuts and overall a great protein source – what’s not to love? I’ve used smoked paprika to give it that wonderful ‘just off the grill’ taste but if you have liquid smoke, go ahead and throw that in too!

Serves: 2
Time: 30 mins to prep + 15 mins to cook

1 250g pack of chestnut mushrooms
10 walnut halves – ground in blender (crumb consistency)
1 cup oats – ground in blender (flour consistency)
1/4 cup nutritional yeast – ground in blender (flour consistency)
1/2 tin of black beans  – roughly smushed (for texture)
1/2 red onion
5 garlic cloves
2 rocket chillies
1 tbsp tomato paste
2 tbsp soya sauce / tamari
2 tbsp worcester sauce
1 tsp cumin
1 tsp smoked paprika

1. Clean and prep mushrooms, place in blender, you may need to do this in 2 parts otherwise the bottom mushrooms will be too finely minced. You need the mushrooms to resemble a finely chopped texture and set aside in a seperate bowl
2. Place onion, garlic and chilli in blender and blend until almost a paste
3. Heat oil in a pan/wok on medium heat and cook onion, garlic, chilli mix until softened, add mushroom mince. The mushroom will release some y water, but this shouldn’t be excessive – do not drain this off unless excessive. Add ground walnuts and cook for a couple minutes further
4. Once cooked, place mushroom mix in a bowl and add black beans, all sauces, spices and the nutritional yeast
5. The mix should be quite wet; the consistency required is where the mix is firm enough that it binds together almost like a dough but is still quite sticky to the touch (this ensures the burger stays moist!), add the oat flour slowly, mixing each time until you reach this consistency. Re-season if neccessary
6. Shape into rough burgers and freeze for about 1/2 hour, and then place in fridge 10 minutes before cooking
7. Heat griddle pan / grill to a medium-high heat, and place burgers on pan, they should sizzle. Cook on each side for about 7-8 mins until charred either side and firm to the touch all over.
8. Serve in burger buns, carb-free cloud bread or alone with a side salad (or sweet potato fries!)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s