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vegan mushroom burgers with sweet potato wedges on blue plate

Mushroom burgers

Delicious and easy vegan mushroom burgers that are packed full of umami flavour. Delicious with all your favourite sides and kid approved.
5 from 1 vote
Prep Time 15 mins
Cook Time 25 mins
Soaking time 20 mins
Total Time 1 hr
Course Main Course
Cuisine British
Servings 6
Calories 257 kcal

Equipment

  • Sharp knife
  • Chopping board
  • Weighing scales (ideally digital)
  • Frying pan
  • wooden spoon
  • Food processor
  • baking paper
  • baking tray

Ingredients
 
 

  • 50 g cashews soaked in hot water for 20 minutes
  • 4 tablespoons chickpea gram flour
  • 4 tablespoons cold water
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 2 cloves garlic chopped
  • 200 g mushrooms chopped
  • 1 tablespoon miso paste
  • 1 teaspoon smoked paprika
  • 1 teaspoon mixed herbs
  • 1 tablespoon nutritional yeast
  • 125 g cooked brown rice
  • 240 g cooked aduki beans 1 standard UK tin, or use black beans or kidney beans
  • 100 g wholemeal breadcrumbs
  • salt and pepper

Instructions
 

  • Soak 50g cashew nuts in hot water for 20 minutes. Drain.
  • Mix 4 tablespoons of chickpea flour with 4 tablespoons of cold water. Stir well with a small whisk or fork while pouring in the water to avoid lumps.
  • Heat 2 tablespoons olive oil in a frying pan. When hot add the chopped onion and stir fry over a low heat for 10-15 minutes until soft and golden brown.
  • Add 2 cloves of chopped garlic, stir and fry for 1-2 minutes.
  • Next add 200g chopped mushrooms. Stir well and fry for 10 minutes until soft. The mushrooms will release a lot of water when cooking but this will evaporate so keep going.
  • Once the mushrooms are cooked add a tablespoon miso paste. Stir until broken down and well mixed.
  • Now add a teaspoon of smoked paprika, a teaspoon mixed herbs and a tablespoon nutritional yeast. Stir well then remove from the heat.
  • Preheat your oven to 180°C (fan)/200°C/gas mark 6. Line a baking tray with non stick baking paper.
  • Transfer the mushroom mixture to your food processor and add 125g cooked brown rice, the drained cashew nuts, 240g beans and 100g wholemeal breadcrumbs.
  • Process until smooth, stopping once or twice to scrape the sides down.
  • Mix through the chickpea flour mixture and season with salt and pepper.
  • Lightly oil your hands and form the mixture into six burger patties.
  • Place on the prepared baking tray and flatten down.
  • Bake for 20 minutes, then use a spatula to carefully turn over and bake for a further 10 minutes.
  • Serve in buns with your favourite sides.

Nutrition

Calories: 257kcalCarbohydrates: 33gProtein: 10gFat: 10gSaturated Fat: 2gSodium: 236mgPotassium: 391mgFiber: 5gSugar: 4gVitamin A: 171IUVitamin C: 3mgCalcium: 62mgIron: 3mg
Keyword mushroom burgers
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