Vegan Fully Loaded Mushroom and Almond Burgers BOSHTV

Fully Loaded Mushroom and Almond Burgers

  • Simple
  • 1:00 h
  • 19 ingredients

We've teamed up with the wonderful Almond Board of California to create these stunning Fully Loaded Mushroom & Almond Burgers - all made with responsibly grown almonds. These mega tasty burger patties are made with a combination of mushrooms, black beans and toasted almonds, cooked to perfection and sandwiched between toasted brioche buns with melted plant-based cheese and caramelised onion relish. If that's not enough to whet your summer BBQ appetite, then we don't know what is!

Serves: 4

Ingredients

For the patties

  • 1 red onion
  • 3 cloves garlic
  • 4 portobello mushrooms
  • 3 tsp smoked paprika
  • 2 400g cans of black beans, drained and rinsed
  • 2 tbsp plain flour
  • 2 tsp spicy harissa paste
  • 120g almonds
  • Pinch of salt
  • olive oil

For the slaw

  • 3 large carrots
  • 2 tart apples
  • ½ white cabbage
  • handful of chives
  • 1 lemon
  • 1 tsp Dijon mustard
  • 1 tbsp black sesame seeds
  • salt and pepper to taste

For the burgers

  • 4 plant-based brioche buns
  • head of lettuce, ends removed
  • 4 plant-based cheese slices
  • carmelised onion relish

Before you start

Chopping board | Food processor

Step 1

Prepare the vegetables

  • Peel and dice the onion and garlic.
  • Cut the mushrooms into small pieces the size of a pea.

Ingredients

  • 1 red onion
  • 3 cloves garlic
  • 4 portobello mushrooms

Step 2

Toast the almonds

  • Place the almonds in a pan over a medium heat and cook until golden.
  • Once golden, roughly chop half of the almonds.

Ingredients

  • 120g almonds

Step 3

Make the slaw

  • Slice the carrots, cabbage and apples in a julienne style.
  • Slice the chives.
  • Place the ingredients into a large mixing bowl and add the chives, juice of 1 lemon, mustard, black sesame seeds, the whole toasted almonds and a pinch of salt and pepper.
  • Mix well until everything comes together and leave to one side until needed.

Ingredients

  • 3 large carrots
  • 2 tart apples
  • ½ white cabbage
  • handful of chives
  • 1 lemon
  • 1 tsp Dijon mustard
  • 1 tbsp black sesame seeds
  • salt and pepper to taste

Step 4

Make the burgers

  • Place a large pan over a medium heat and add a drizzle of olive oil.
  • Once warm, add the chopped onion, garlic and a pinch of salt.
  • Mix well and cook for 5-10 minutes until the onion becomes soft.
  • Once the onion feels soft, add the spices and harissa paste and mix through.
  • Cook for another minute before adding the chopped mushrooms.
  • Mix everything together well and leave to cook for another 10 minutes until the mushrooms reduce in size and become soft.
  • At this point, stir through the black beans and leave to cook for 10 minutes.
  • After 10 minutes, leave the mixture to cool a little before spooning into a powerful blender, along with the rest of the chopped almonds and plain flour.
  • Blend for a few seconds until the mixture comes together but is still a little chunky.
  • Once the mixture feels firm enough to shape into patties, weigh it out into 4 patties, they should be around 150g each.
  • Shape the patties into burger shapes using your hands. You can either cook them straight away or cover them and leave them in the fridge until needed.

Ingredients

  • 3 tsp smoked paprika
  • 2 400g cans of black beans
  • drained and rinsed
  • 2 tbsp plain flour
  • 2 tsp spicy harissa paste
  • Pinch of salt
  • olive oil

Step 5

Time to serve

  • Heat a large pan over a medium heat.
  • Add a drizzle of olive oil.
  • Once warm, add the burgers and cook on each side for 5-6 minutes until charred.
  • Add the cheese and leave to melt.
  • Serve the burgers in buns piled high with onion relish, fresh lettuce and crunchy slaw.

Ingredients

  • 4 plant-based brioche buns
  • head of lettuce
  • ends removed
  • 4 plant-based cheese slices
  • carmelised onion relish