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Black Turtle Bean and Mushroom Burgers

Black Turtle Bean and Mushroom Burger recipe, naturopath recipe, nutrient dense, vegan, vegetarian

I love these Black Turtle Bean and Mushroom Burgers as a hearty vegetarian alternative to meat-based burgers. Plus they have the added benefit of being full of fibre and ingredients to nourish your beneficial gut bacteria such as black turtle beans, mushrooms, walnuts, tri-coloured rice, different spices and extra virgin olive oil.

Ingredients

  • 1 x 400g can black turtle/black beans (drained, rinsed and mashed roughly with a fork)
  • 2 large cloves garlic (roasted and crushed)
  • 200 g mushrooms (sliced)
  • 2-4 tbsp (30-60 ml) extra virgin olive oil 
  • ¾ tsp sea salt (add more to taste) 
  • 50-75 g walnuts (chopped or ground)
  • 1 cup (or 100 g) gluten free breadcrumbs (or other breadcrumbs if you’re not GF)
  • ½ cup cooked brown/red/black/wild rice (just use brown if that is all you have)
  • 1 free-range egg (beaten) or egg replacer (e.g. chia or flax “egg”)
  • 2 tbsp of finely grated/powdered parmesan cheese or nutritional yeast (for dairy free/vegan)
  • ¼ – ½ cup chopped fresh coriander (to taste, or omit and use parsley instead)
  • 1 tbsp Dijon mustard
  • 1 tbsp (15ml) apple cider vinegar
  • 1 tsp smoked paprika powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • ¼ tsp cayenne pepper (add more/less to taste or omit )
  • Ground black pepper (to taste)
  • Burger buns of choice (halved and lightly toasted in the pan)

Makes 6 medium burgers

Method

  1. Preheat the oven to 200-220°C. 
  2. Line a baking tray (that has a lip/side) with baking paper and spread the mashed black beans, garlic, and sliced mushrooms on the tray. Drizzle with half of the extra virgin olive oil and sprinkle with sea salt. 
  3. Roast for 20 minutes, turning it all over halfway through if you feel like it (otherwise leave it) and then remove from the oven to cool. 
  4. Once cooled, add the beans to a bowl. Chop the mushrooms smaller before adding them and skin the roasted garlic and put through a garlic crusher (or mash with a fork).
  5. Add the remaining burger ingredients to the bowl making sure the walnuts are chopped. You can omit the egg/egg replacer if you like, but it often means your burgers will be more likely to fall apart.
  6. Using a Thermomix or food processor, pulse the mixture until the texture is still rough and crumbly, but sticky – keep checking as you mix. 
  7. Add more olive oil if you need a little extra moisture and try not to over mix, as it falls apart more easily if it is less chunky (I overmix regularly if I am not thinking about it when I’m blending). Taste the mix and adjust the seasonings if needed. 
  8. Refrigerate the mix for 20-30 minutes (or up to 24 hours if covered). Then divide the mixture into 6 equal portions, shaping into a burger using your hands or metal egg rings. 
  9. Cook in a hot frying pan or skillet using extra virgin olive oil for 2-3 minutes each side, or until nicely browned. You can also cook the burgers in the oven at 200°C for about 20 minutes.
  10. Add the burgers to a bun with a nice tomato chutney/relish and some mixed salad leaves and whole-egg mayonnaise (or preferred vegan alternative). If you can tolerate onion, some caramelised purple onions go nicely with these burgers as well, or some sliced pickled cucumbers if you can’t (or have both!).

If you try this Black Turtle Bean and Mushroom Burgers recipe, I would love to know how you go! You can always tag me on social media with your photos too.

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