Mushroom and Bean Burgers

Serves: 4

Difficulty of recipe preparation: Easy

Preparation time: 10 mins

Cooking time: 10 mins


  • 1 x 400g red kidney beans
  • 2 tablespoons extra virgin olive oil
  • 1 medium red onion, diced
  • 100g flat mushrooms (portabello), diced
  • 1/2 cup fresh coriander, finely chopped
  • 1/2 cup whole rolled oats
  • 1 tablespoon tamari or light soy sauce
  • 1 teaspoon ground cumin
  • freshly ground black pepper
  • 2 tablespoons wholemeal plain flour
  • your favorite tomato relish or chilli jam, optional


  1. Drain and rinse the beans, set aside.
    Heat medium sized frying pan over medium heat.
    When the pan is hot, add 1 tablespoon of oil and the onion and sautee for 2-3 minutes
    until the onion starts to soften and brown.
    Add the mushrooms and sautee for a further 2-3 minutes.
  2. Place beans, onion and mushroom mix, coriander, oats, soy sauce, cumin and pepper in the bowl of a food processor and blend for about 10 seconds or until just combined.
  3. Using a 1/4 cup measure, scoop mixture out and shape into burgers.
    Place on a plate or tray sprinkled with the wholemeal flour and toss around to coat.
    Heat frying pan over medium heat, add the remaining oil and the burgers and
    cook for 2-3 minutes on either side, until browned.
    Serve with lots of salad or steamed vegetables, and relish if desired

Additional information/tips

Makes 8 burgers
Do ahead notes:
These burgers can be cooked and stored in the fridge for up to 5 days, or frozen for up to 1 month
This burger mix can be made into smaller (16) ‘meatballs’ and served on top of zoodles with pasta sauce and pesto

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