Vegan Chestnut Mushroom And Bean Burgers Recipe

Vegan Chestnut Mushroom And Bean Burgers Recipe
- 150 g Chestnut Mushrooms⠀
- 1 Flax Egg ⠀
- 1 Small Red Onion⠀
- 180 g Chestnuts ⠀
- 230 g Drained black beans⠀
- 4 Sundried Tomatoes⠀
- 1 tsp Smoked Paprika⠀
- 1 tbsp Tomato Puree⠀
- 1 tbsp Fresh Thyme⠀
- 2 tbsp Plain Flour⠀

- 100 g Frozen Cranberries⠀
- 125 ml Water⠀
- 45 g Caster sugar⠀
- Pinch of salt⠀
- 1/4 until 1/2 tsp Chilli Flakes⠀

-  4 Burgers Buns⠀
-  4 tbsp Vegan Cream Cheese
- Salad⠀

- Make the sauce by putting all the ingredients into a medium sized bowl, with a cover on in the microwave. Set to high for 10 minutes. Take out and leave to cool until ready to use.⠀
- Rinse and roughly chop the mushrooms. Place on the Square Panacrunch Pan with a drizzle of oil, salt and pepper. Place in the oven, press grill and set timer for 8 minutes.⠀
- In a cup, make your flax egg and set aside.⠀
- Drain and rinse the black beans and place in a bowl. With the back of a fork mash the beans until almost completely smooth.⠀
- Roughly chop the chestnuts into small pieces, add to the bowl along with the thyme, tomato puree, smoked paprika, thyme, sundried tomatoes and flax egg.⠀
- Remove the mushrooms and add to the bowl, give it a good mix.⠀
- Add the flour and stir again. Divide mixture into 4 balls, place on a plate and gently push down into patty shapes. Place in the fridge for half an hour. Pre heat oven to 200C.⠀
- Place the burgers on the Square Panacrunch Pan lightly brush in oil and place on the shelf in the oven. Set timer for 20 minutes.⠀
- Remove from the oven and assemble your burgers. Layer with salad, patties, cranberry sauce and cream cheese.

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