Fully Loaded Mushroom and Almond Burgers — a plant-based American recipe by BOSH!
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Fully Loaded Mushroom and Almond Burgers

Honestly, these are the burgers we make when we want to properly impress someone. There's something about the combination of chunky mushrooms and toasted almonds that gives you this incredible meaty, satisfying bite that even the most committed meat-eaters go back for seconds on. The slaw is a game-changer too, that crunch of apple and cabbage cuts right through the richness of the patty in the best possible way. We've been making these on repeat and every single time they disappear fast. If you're looking for a plant-based burger that actually delivers, this is the one to make tonight.

Cook: 60 min
Serves 4

Before You Start

  • Food processor or powerful blender
  • Large mixing bowl
  • Large pan (for cooking burgers)
  • Medium pan (for toasting almonds)
  • Burger patties chilled in fridge (optional — can cook straight away)

Ingredients

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

Method

1

Prepare the vegetables

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

Tips & Variations

  • Toast the almonds properly: Don't rush this step. Keep the heat at medium and keep them moving in the pan. They go from golden to burnt faster than you'd think and golden is where all the flavour is.
  • Make the slaw ahead: We find the slaw actually gets better if you make it 30 minutes before serving. It softens just slightly and the flavours come together really nicely. Just keep it in the fridge until you're ready.
  • Get the mushrooms small: Cutting the mushrooms to pea-size really matters here. Too chunky and the patties won't hold together as well. Take your time with this and the burger will thank you for it.

Why This Works

The trick here is toasting those almonds before anything else. It deepens their flavour massively and adds this gorgeous nuttiness that runs through the whole burger. Chopping half and leaving half whole also gives you two different textures in every bite, which is what makes these patties feel so substantial and satisfying rather than just another veggie burger.