Mushroom, Cashew and Black Bean Burgers

No plant-based recipe book would be right without a black bean burger.  The addition of cashews adds protein and texture to the mixture as the beans can be a bit soft.  Play around with different herbs and spices to add different flavours to the burgers.

Testers and Tasters Feedback

“Easy to make, healthy, tasty.  I’d try with Cajun spice net time and other spices after that.”

“Easy recipe to batch makes and keep in the freezer.”

“Tasty added miso and chilli as we like spice.”

Photo:

Esther Graham, Tester and Taster

Makes 6-8 patties         

Plants:  13

Preparation:     20-30 minutes    Cooking:  10-35 minutes

GF     V    NF Option   DF

 

Swaps

NF:  Replace the nuts with chickpeas or carlin peas.

Herbs and Spices:  use seasonal herbs and spices of your choice.  Fresh herbs in summer, add chilli or harissa paste if you like the heat.

Cashews: use other nuts of your choice. 

Non Vegan: add an egg to bind the mixture.

Option

For a stronger flavour add 35g of soaked and drained porcini mushrooms chopped and/or 103 tsp of nutritional yeast.

If not vegan add 1 medium egg help bind the mixture, reduce liquid content if adding an egg

Freezing

They will freeze well before cooking or after cooking and reheat.

Ingredients

1 small onion finely chopped

100g portabello or chestnut mushrooms chopped

1 medium leek finely chopped

1 clove of garlic finely chopped or crushed

50g red pepper chopped either fresh in summer or roasted from a jar in winter.

1-2 tbsp Extra Virgin Olive Oil (EVOO) or Cold Pressed Sunflower Oil to fry the vegetables and burgers in.

240g cooked black beans well drained (reserve the cooking liquid to use to loosen the mixture if it is too thick).

100g cashews or other nuts of your choice

1 tbsp tomato or red pepper paste

1-2 tsp of gluten free miso

2 tsp of fresh or frozen coriander or other herbs and spices of your choice.

1-2tsp of gluten free brown rice miso to taste or Vegemite

1 tbsp ground chia seeds

2-4 tbsp chickpea or gram flour to bind

Salt and pepper to taste

Method

1. In advance soak the cashews for 2-4 hours or overnight.  They can be used raw as well but the mixture will hold together better with the soaked ones.

2. Chop the onion and leek and cook in a small amount of EVOO. 

3. When translucent add the garlic, and the chopped peppers and mushrooms cook for 5-10 minutes until they are softened.

4. Mash the black beans and then add the seeds, nuts, gluten free miso (or alternative) herbs and spices of your choice, tomato or pepper paste and mix thoroughly together.

5. Transfer to a bowl and stir in the cooked vegetables and chickpea flour and ground chia seeds.  Taste and season to your liking.

6. Allow the mixture to sit for 10-20 minutes to let the seeds absorb the moisture, add a little more chickpea flour if the mixture is still too wet to form into burgers.  This stage can be left out if using an egg.

7. Form into flat burgers and fry for 4-6 minutes each side in a pan with the extra virgin olive oil. 

Cooking Options

Oven: 

1. Heat the oven 200C, 180C fan, 400F, Gas 7

2. Brush with EVOO either side and place on a baking sheet.

3. Bake for 25-35 minutes until they are thoroughly heated through and beginning to crisp on the outside.

Air Fry:  

1. Air fry at 175C for about 5 minutes each side or until they are firm and beginning to crisp on the outside.

Fry:

1. Heat 1 tbsp of EVOO in a frying pan over a medium heat and when warm fry the burgers for 5-6 minutes either side until warmed through and golden brown.

Grill: 

1. Heat the grill to a medium heat and grill until golden, turn and repeat.