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Ultimate Fifteen-Minute ‘Burger’

Makes 3 Burgers

Ingredients

  • 1 x 400g tin kidney/black beansUltimate Fifteen-Minute 'Burger' 1
  • 1 red onion • 2 cloves garlic
  • 150g (1 cup) oyster mushrooms (or any other mushrooms)
  • 3 tbsp oil
  • 3 tbsp tamari/soy sauce
  • 100g (2 cups) breadcrumbs
  • 2 tbsp nutritional yeast

To serve

  • Houmous/vegan mayo
  • Sweet chilli ketchup/pesto
  • A couple slices vegan cheese (optional)
  • Lettuce leaves
  • Tomato slices
  • Red onion slices
  • Ripe avocado slices

Method

  1. Drain and rinse the beans. Peel and finely chop the onion and garlic. Chop the mushrooms very finely.
  2. Put 2 tablespoons of oil into a frying pan on a high heat. Once hot, add the onion and garlic and cook for 1–2 minutes, stirring regularly. Add the mushrooms and cook for a further minute. Now add the tamari, and fry for 2 minutes. Remove from the heat.
  3. Put the breadcrumbs, beans and nutritional yeast into a bowl and mix well. Add the mushroom mixture to the same bowl and mix. Leave to cool for a minute, then use your hands or a wooden spoon to mash and mix everything together. Shape this mixture into 3 burger-shaped patties, making sure to really compress them so as to remove as much moisture as possible.
  4. The patties are now ready to cook. We usually fry them in the pan in the remaining tablespoon of oil for 2 minutes on each side, until they go golden. You can also bake them in the oven at 180°C (Gas Mark 4, 350°F) for 10 minutes, or throw them on the barbecue.
  5. Serve in toasted burger buns with houmous/mayo on the bottom of the bun, sweet chilli ketchup/pesto on the top and any of the other topping options you fancy.

Per 100g Calories: 147, Carbohydrates: 18.0g, Sugars: 2.1g, Fat: 4.4g, Saturates: 0.6g, Protein: 6.6g, Salt: 0.73g

These recipes and images are taken from: The Happy Pear: Recipes for Happiness by David and Stephen Flynn, published by Penguin Ireland

June 2018 (Issue 39) Vegan Life Magazine

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