AuthorTessa Pennick
00DifficultyIntermediate

Looking for a satisfying meat-free burger? These vegetarian patties are a great alternative and made from beautiful wholefood ingredients. This recipe is also bread-free! Made fresh and light with a baked mushroom base, and topped with zesty aioli and fresh herbs.

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Yields4 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
Ingredients
 4 large flat mushrooms (stems removed)
Burger
 2 tins black beans
 1 tsp olive oil
 1 clove garlic minced
 1/2 brown onion diced
 1 egg and 1 egg white (save the yolk for the aoili)
 2 tbsp flat leaf parsley chopped
 1 tsp Changing Habits cumin powder
 1/2 tsp Changing Habits chilli powder
 Changing Habits seaweed salt to taste
 cracked Changing Habits peppercorns to taste
 1/2 cup walnuts chopped
 1/2 cup almond meal
Aioli sauce
 juice of 1 lemon
 2 tsp dijon mustard
 1/3 cup sour cream
 1 egg yolk
To Serve
 1 tomato sliced
 handful lettuce or spinach leaves
 1 carrot grated
 1 beetroot grated
 1/4 Spanish onion sliced into thin pieces
 chopped parsley
Directions
Veggie Burgers
1

Preheat oven to 180 degrees.

2

On a lined baking tray place the mushrooms and black beans.

3

Remove the black beans after 10 minutes and leave the mushrooms in for another 20 minutes.

4

Heat a fry-pan over a medium heat and sauté the garlic and onion until soft and fragrant.

5

Add the onion and garlic and the rest of the burger ingredients (apart from the walnuts and black beans) in a food processor or Thermomix and blitz for approximately 15 seconds on high. Add the black beans and walnuts and blitz for a further 5 seconds.

6

Roll the burger mixture into approximately 4 or 5 balls.

7

Heat a fry-pan over a medium-high heat and add the burgers, flattening down into patties.

8

Cook for approximately 7 minutes on each side or until brown.

Aioli
9

While the burgers are cooking, combine all aoili ingredients in a small dish and mix well.

10

Grate the carrot and beetroot, slice the onion and prepare the spinach and set aside.

Assembly
11

Place the mushrooms down first, top with the burgers and veggies and top with aioli and fresh parsley.

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Ingredients

Ingredients
 4 large flat mushrooms (stems removed)
Burger
 2 tins black beans
 1 tsp olive oil
 1 clove garlic minced
 1/2 brown onion diced
 1 egg and 1 egg white (save the yolk for the aoili)
 2 tbsp flat leaf parsley chopped
 1 tsp Changing Habits cumin powder
 1/2 tsp Changing Habits chilli powder
 Changing Habits seaweed salt to taste
 cracked Changing Habits peppercorns to taste
 1/2 cup walnuts chopped
 1/2 cup almond meal
Aioli sauce
 juice of 1 lemon
 2 tsp dijon mustard
 1/3 cup sour cream
 1 egg yolk
To Serve
 1 tomato sliced
 handful lettuce or spinach leaves
 1 carrot grated
 1 beetroot grated
 1/4 Spanish onion sliced into thin pieces
 chopped parsley

Directions

Directions
Veggie Burgers
1

Preheat oven to 180 degrees.

2

On a lined baking tray place the mushrooms and black beans.

3

Remove the black beans after 10 minutes and leave the mushrooms in for another 20 minutes.

4

Heat a fry-pan over a medium heat and sauté the garlic and onion until soft and fragrant.

5

Add the onion and garlic and the rest of the burger ingredients (apart from the walnuts and black beans) in a food processor or Thermomix and blitz for approximately 15 seconds on high. Add the black beans and walnuts and blitz for a further 5 seconds.

6

Roll the burger mixture into approximately 4 or 5 balls.

7

Heat a fry-pan over a medium-high heat and add the burgers, flattening down into patties.

8

Cook for approximately 7 minutes on each side or until brown.

Aioli
9

While the burgers are cooking, combine all aoili ingredients in a small dish and mix well.

10

Grate the carrot and beetroot, slice the onion and prepare the spinach and set aside.

Assembly
11

Place the mushrooms down first, top with the burgers and veggies and top with aioli and fresh parsley.

Veggie Burgers with Aioli Sauce