Spicy Mushroom Bean Burgers

4 Burgers
35 min

This recipe has been a long time coming - much like the wait for lockdown to end! I’ve faffed and fiddled many times to find the perfect measure of ingredients - my first attempt was far too dry and bean heavy (…with the expected unpleasant after-effects!). My next attempt - far too sloppy. But then, eventually, after about 5 rounds I think I’ve finally nailed it! These fully plant-based burgers are a yummy alternative to the beloved traditional beef burger. They are packed with flavour and substance - the beans make them nourishingly satisfying, but they are a little lighter to digest (than a full on bean burger) with the combination of quinoa and mushrooms. Better yet - they freeze really well for up to 2 months! My recipe makes four patties, so I’ll often pop two in the freezer for a quick work-from-home lunch. Between the endless video calls and emails they make for a super satisfying lunch break.

Spicy Mushroom Bean Burgers
Recipe details
  • 4  Burgers
  • Prep time: 20 Minutes Cook time: 15 Minutes Total time: 35 min
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  • 100g (uncooked) quinoa
  • 100g mushrooms (chestnut, flat or button)
  • 1/2 brown onion
  • 1/2 red onion
  • 2 cloves of garlic
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried chilli flakes
  • 1/2 x 400g canned red kidney beans
  • 1/2 x 400g canned black beans
  • Salt & pepper
  • 3 tablespoons olive oil

Cook the quinoa until light and fluffly while you finely dice the red and brown onions, and chop the mushrooms.
Heat 1 tablespoon olive oil in a saucepan, set on a medium heat and sauté the onions until glossy and slightly caramelised.
Add the mushrooms to the saucepan, along with the crushed garlic. Spice with smoked paprika and dried chilli flakes, and season with a sprinkle of salt & pepper. Gently cook through on a low heat until the mushrooms are tender and juicy.
Drain the red kidney beans and black beans. Add half the quantity to a blender and gently mash the other half in a bowl with a fork.
Allow the sautéed mushrooms and onions to slightly cool before adding to the blender, along with the quinoa. Give it all a whiz for about 30 seconds to combine the ingredients - you want to retain texture, not turn the mixture into pale brown goop, so be careful not to over blend!
Add the blended ingredients to the bowl of lightly mashed beans and thoroughly mix.
Line a large dinner plate with grease-proof paper and portion the mixture into 4 round burger patties.
Pop the patties in the fridge to chill for approx. 30 minutes (during this time the mixture will firm up).
Remove from the fridge and heat 2 tablespoons olive oil in a frypan, set on a high heat and fry the burger patties for approx. 5-8 minutes on each side until nice n’ crispy.
Last step, construct the burger to your personal taste… devour and enjoy!
  • What to do with the other half of the red kidney beans and black beans* you might ask? Pop them in the freezer and defrost them a couple of hours ahead of your next burger night!
Claire | Eat Beautiful on a Budget
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