Give the kids a delicious dinner that is jam-packed with vegetables with these easy and tasty burgers. The combination of black beans and mushrooms give these burgers a deliciously “meaty” texture and flavour.
Makes: 6 burgers
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Servings
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp olive oil, plus extra for cooking
- 2 cups chopped portobello mushrooms
- ¼ cup grated zucchini
- 1 cup canned chickpeas, puréed
- 1 cup tinned black beans, drained, rinsed & lightly mashed
- ½ cup broccoli rice
- ¼ cup grated carrot
- ½ small onion, finely diced
- ½ cup breadcrumbs
- 3 eggs
- ½ cup grated Parmesan
- 4 tbsp parsley, chopped
- 2 tbsp coconut aminos
- 2 cloves garlic, peeled & finely chopped
- Salt & pepper, to taste
- To Serve
- Seeded buns
- Lettuce, chopped
- Tomatoes, sliced
- Red onion, finely sliced
Pickles (optional)
Method
- Heat the olive oil in a large frying pan and cook the mushrooms until they have nice colour. Sit them aside to cool for 5 mins to allow the moisture to release from the mushrooms, then drain.
- Place the grated zucchini into a clean cloth and squeeze out over the sink until there are no more juices.
- In a large mixing bowl, place the mushrooms, grated zucchini, chickpea purée, mashed black beans, broccoli rice, grated carrot and diced onion and stir to combine.
- Add the breadcrumbs, eggs, Parmesan, parsley, coconut aminos and garlic and mix until everything is well combined. Season to taste.
- Shape ½ cup of mixture at a time into 6 burgers, using wet hands.
- Heat a spray of oil in a large non-stick pan and cook the burgers on either side for 3–5 mins, turning very carefully.
- Serve on a seeded bun with lettuce, tomato, red onion and pickles.
- Note: Alternatively, you can place the burgers on a small square of baking paper and air fry for 15 minutes at 200ºC.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
