Wherever in the world we travel we’re always in search of the ultimate veggie burger. The closest to perfect we’ve found was from this restaurant in Madrid, but since we don’t live there we’ve been on a mission to create something just as delicious at home. We’ve had many burger experiments in the kitchen…. trying all kinds of beans, veggies & grains to find the right combination. All of them have been tasty in their own way, but just not quite perfect enough. So when we made these mushroom and white bean burgers we knew we’d finally landed on a favourite recipe.
These burgers are full flavour, have a perfect texture that stays moist when cooked and holds together really well. When we hear the word ‘burger’ we don’t associate it with being healthy, but these veggie burgers are full of really nutritious ingredients and are a great alternative to more processed options. Another thing we love about them is that they freeze really well, so if you’re busy (who isn’t these days?) then it’s worthwhile to make a big batch to have ready for an easy addition to a meal.
The main ingredients of the burgers are white beans, chestnut mushrooms and brown rice. The combination of these gives a really nice texture, while there’s lots of flavours coming from tahini, miso, lemon zest and fresh parsley. Instead of adding fried onions, we added a few dates to the mix which give a delicious sweetness without having extra oil. For this reason, the burgers are really light and fresh. We love to serve them with fermented veggies, a tahini dressing or cashew sauce and either in a homemade bun or with salad. This recipe is inspired by Anna Jones’s ‘Really Hungry Burger’, but we’ve added in some extras and adapted some quantities.
Chesnut Mushroom & White Bean Burgers
Servings: Males 14 large burgers (feel free to halve the recipe)
- 500g chesnut mushrooms, finely chopped (would work great with shitake)
- 2 x 400g tins white beans, drained (we use cannellini)
- 4 cloves of garlic, finely chopped
- 100g oats
- 8 medjool dates (or 16-20 normal dates soaked in hot water for 5 mins)
- Grated zest of 1 unwaxed lemon
- 2-3 tablespoons of dark miso paste
- 4 tablespoons of tahini
- 400g of cooked brown rice (200g uncooked weight)
- a handful of fresh parsely
- a few sprigs of thyme
- 2 teaspoons of smoked paprika
- 4 tablespoons tamari or soy souce
- sea salt and black pepper to taste
- Heat 1 tablespoon of olive oil in a large saucepan, once hot add the mushrooms, thyme and paprika (you may need to do 2 batches in your pan depending on the size of your pan). Cook on a high heat until the mushrooms are browned and fairly dried out. If you have excess water in the pan from the mushrooms then drain it off. Season with salt and pepper and leave aside to cool.
- Into a food processor, add the drained beans, dates, garlic, parsley, tahini, tamari and miso. Blend until you have a smooth mixture.
- Transfer into a mixing bowl and combine with the cooked rice, oats, lemon zest and mushrooms. Mix well.
- Leave the burger mixture to firm up in the fridge for atleast 15 minutes.
- Preheat your oven to gas mark 7.
- When ready to cook, shape the mixture into patties and cook them on a baking tray in an oven at gasmark 7 for 12-15 minutes. You want a slight colour on the burgers but too much time in the oven will dry them out.