17 minutes is all it takes to make these protein-packed vegetarian burgers.
Nutrition
2176 kj Energy
37g Fat Total
18g Saturated Fat
10g Fibre
23g Protein
17g Carbs (total)
All nutrition values are per serve
Bean and beetroot mushroom burgers
Print RecipeIngredients
- 400g can red kidney beans, rinsed, drained
- 2 teaspoons Mexican spice seasoning
- 2 green shallots, finely chopped
- 1 egg, lightly whisked
- 1 small beetroot, peeled, coarsely grated
- 8 large field mushrooms, stalks removed
- 250g fresh buffalo mozzarella (see notes)
- 20g salad leaves
- Sour cream, to serve
- 1 avocado, sliced
- Fresh coriander leaves, to serve
Instructions
- Step 1Place the beans in a large bowl and roughly mash. Add seasoning, shallots, egg and beetroot. Season. Stir until just combined. Divide the mixture into 4 patties.
- Step 2Heat a large non-stick frying pan over medium heat. Spray with oil. Place the patties in the pan and roughly flatten. Cook for 2-3 minutes, each side, or until golden and heated through.
- Step 3Meanwhile, preheat the grill. Place mushrooms on a grill tray and spray with oil. Cook under the grill, stalk side down, for 1-2 minutes or until lightly golden. Turn and cook the other side for 30 seconds. Add cheese to 4 of the mushrooms and cook for a further 1-2 minutes or until the cheese is golden and bubbling. Transfer to serving plates.
- Step 4Top the cheese-filled mushrooms with the salad leaves, a patty, sour cream, reserved tomato, sliced avocado and coriander. Top with remaining mushrooms.
Notes
Use fresh buffalo mozzarella, marinated in oil with semi-dried tomatoes and bay leaves, drained, tomatoes reserved
Get ahead: You can make the patties up to 1 day in advance. Reheat in the microwave until heated through.
- Author: Kerrie Ray
- Image credit: Guy Bailey
- Publication: Taste Magazine
