A wonderful meaty style vegan burger packed with protein and fibre. The addition of miso and mushrooms really adds to the flavour of these burgers while the nutritional yeast flakes provides a subtle ‘cheesy’ flavour. These can be prepared in advance and reheated in a pan or oven. You can also freeze these burgers.
Makes 6 burgers
Preparation time: 15 minutes
Cooking time: 35 minutes
What’s Good About It?
Using a combination of lentils and kidney beans ensures sufficient protein in these burgers as well as plenty of fibre to support blood sugar balance and digestive health.
- Preheat the oven to 200C, gas mark 6. Line a baking tray with parchment paper
- Place the beans, lentils, mushrooms, onion and oats into a food processor or mixer.
- Process briefly to break everything down. Scrape down the sides if needed to ensure everything is mixed
- Add the remaining ingredients and briefly pulse to combine – you want to keep some texture.
- Shape the mixture into 6 large burgers
- Place the burgers on the baking tray and bake in the oven for 20-30 minutes. Flip them over half way through cooking to ensure they are golden on both sides.
- Serve in rolls with condiments of your choice
Did You Know?
You could replace the kidney beans for chickpeas if wished. For a little spice try adding a little chopped chilli or smoked paprika.
1 can kidney beans, drained
1 can green lentils, drained
100g gluten free oats
200g cooked button mushrooms
1 onion, chopped and cooked
2tbsp tamari soy sauce
1tsp miso paste
2tbsp nutritional yeast flakes
1/2 tsp garlic chopped
1 carrot, grated
handful of fresh parsley
salt and pepper to taste
Rolls, lettuce, tomatoes etc to serve.