I’m always on the look out for new bean burger or veggie burger recipes. I have a couple already that I think are pretty hard to beat: the best spicy bean burgers and Mexican bean burgers, but there’s always room for more. And believe me I enjoy the research aspect. Mushrooms often feature in burgers and I’ve got a particular liking for smoky chipotle at the moment (D’s influence as he will happily put Tabasco smoky chipotle on nearly everything!), and these combine the two.
The resulting burgers are flavourful, earthy with mushrooms and with a smoky heat in the background. They were lovely as burgers (although quite soft and therefore messy eating) but work equally well as a veggie main to accompany fresh vegetables.
To add another texture and flavour, top with frazzled thyme onions – enjoy with plenty of napkins on hand!
Smoky Mushroom Burgers (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
- 1 cup chestnut mushrooms, chopped
- 1 clove of garlic, finely chopped
- 1 tsp fresh thyme (or 1/2 tsp dried thyme)
- 1 tin beans, I used black eye beans
- 1/2 cup fresh breadcrumbs
- 1 tbsp smokey chipotle sauce
- Salt and pepper
- 1 tsp balsamic
- 3 spring onions, finely sliced
– Dry fry the mushrooms until golden, then stir in the garlic and thyme and continue to cook until fragrant.
– Drain the beans but do not rinse.
– Place all the ingredients in a food processor and pulse until well combined but still retaining a bit of texture
– Taste and adjust flavourings to your own taste
– Form into four patties and refrigerate until needed
– Fry off in sunflower oil until golden on both sides, then transfer to a medium oven for 10-15 minutes to heat through
– Serve in buns with frazzled onions, relish, your choice of leaves and mustard.