Plant Based Burgers
Delicious and nutritious plant-based burgers made with mushrooms, beans, and cashews. Perfect for a healthy meal!
Equipment
- Oven Preheat to 350°F (180°C) for cooking.
- Food processor For mixing ingredients.
- Skillet For pan-frying the patties.
Ingredients
Main Ingredients
- 8 oz mushrooms, sliced
- 2 tsp olive oil
- 14 oz cannellini beans, drained
- 1 large carrot, grated
- 0.5 cup raw unsalted cashews
- 0.5 cup panko breadcrumbs
- 0.5 cup grated parmesan cheese
- 1 large egg
- 2 tbsp mayonnaise
- 1 clove garlic, minced
- 0.5 tsp paprika
- 0.5 tsp salt
- 0.5 tsp pepper
- 0.75 cup cooked brown rice
- 0.75 cup green onions, sliced
- 2 tbsp olive oil (for cooking)
- 1 set soft buns, lettuce, tomato, cheese, pickles, sauces, avocado, beetroot for serving
- 1 side French fries or baked potato wedges for serving
Instructions
- Preheat your oven to 350°F (180°C) for standard or 320°F (160°C) for fan/convection.
- On a baking tray, pile the sliced mushrooms and drizzle with olive oil. Toss to coat and spread them out evenly.
- On another tray, spread the drained cannellini beans and sprinkle the grated carrot over them.
- Place the beans on the top shelf of the oven and the mushrooms on the shelf below. Bake for 15 minutes, or until the beans are dried out and splitting, and the carrots are slightly golden.
- Remove the tray with the beans from the oven. Move the mushrooms to the top shelf and bake for an additional 10 minutes until they are dried out and wrinkly. Remove from the oven and let cool.
- In a food processor, add the cashews and blitz until they resemble breadcrumb size (avoid turning them into powder).
- Add the baked beans, mushrooms, and grated carrot to the food processor. Blitz on high for about 10 seconds until chopped into a large crumb size.
- Add the panko breadcrumbs, egg, parmesan, minced garlic, paprika, mayonnaise, salt, and pepper. Blitz for 15-30 seconds until the mixture resembles a meat burger mixture but still has some texture.
- Add the cooked brown rice and sliced green onions, blitzing for just 2 seconds to combine (be careful not to over-blitz, or the rice will become gluey).
- The mixture should hold together well for forming patties but not stick to your hands. If it’s too wet, add more breadcrumbs; if too crumbly, blitz a bit more.
- Shape the mixture into 4-6 patties, about 0.6-0.7 inches thick and 4 inches wide. Refrigerate for at least 1 hour.
- To cook on the stove, heat 2-3 tbsp of olive oil in a skillet over medium to medium-high heat. Add 3-4 patties and cook for about 4 minutes until deep golden and crispy. Carefully flip and cook the other side for another 4 minutes until golden. Transfer to a paper towel-lined plate to drain.
- For BBQ cooking, brush the patties with oil and heat the BBQ to medium-high. Cook for 4 minutes on each side until a nice dark crust forms.
- To assemble, toast the buns and spread your favorite relish or sauce on the top bun. Add your choice of burger fillings, place the veggie burger on top, and add more sauce if desired.
Notes
Feel free to customize your burger toppings with your favorite ingredients! These patties can also be frozen for later use; just thaw before cooking.