Packed with umami flavour, these plant-based burgers combine hearty black beans, shiitake mushrooms, and a savoury hit of miso. Perfect for a satisfying meat-free meal.
Makes 4 burgers ~35 mins Vegan
Ingredients
- 2 tbsp extra virgin olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- ½ tsp smoked paprika
- 160g shiitake mushrooms, finely diced
- 1 × 400g tin black beans, rinsed and drained
- 2 tsp tamari (or soy sauce)
- 2 tsp white miso paste
- 2 tbsp plain flour
- 4 soft white milk rolls, toasted
- Optional toppings: mayonnaise, sriracha, ketchup, tomato slices, lettuce
Method
- Heat 1 tbsp olive oil in a large non-stick frying pan over medium heat. Add the onion and garlic and cook for 5–8 minutes until softened. Stir in the smoked paprika, then add the mushrooms. Cook for about 10 minutes, stirring occasionally, until the mushrooms are soft and reduced in size.
- Add the black beans and cook for 5 minutes. Stir in the tamari, miso paste, and flour. Cook for another 10 minutes, stirring occasionally. Transfer the mixture to a bowl, mash lightly with a fork, and leave to cool.
- Shape the mixture into 4 patties using wet hands. Place on a lined baking sheet and lightly dust with flour.
- Heat the remaining 1 tbsp olive oil in a frying pan over medium heat. Cook the patties for 5 minutes on each side until golden and charred.
- Serve the patties in toasted rolls with your favourite toppings such as mayonnaise, sriracha, ketchup, tomato slices, and lettuce.
Serving & storage
Tip: The patties can be made in advance and chilled for up to 24 hours before cooking. Alternatively, freeze uncooked patties for up to 1 month — defrost fully before cooking.
