Mushroom veggie burgers

Prep: 10 mins
Cook: 20 mins
Mushroom veggie burgers
These mushoom burgers taste just as good as regular burgers.

3 tbsp olive oil

2 leeks, sliced

400g mushrooms, sliced

1 tbsp seasoning,

1 tbsp soy sauce

300g can kidney beans, drained and rinsed

230g breadcrumbs

Burger buns

Lettuce leaves and tomatoes to serve

Heat 1 tsp oil in a saucepan on a medium to high temperature. Gently cook your mushrooms for about 3 minutes until they are soft.

Add in your leeks, seasoning and soy sauce. Cook for a further 7 minutes stirring occasionally.

Spoon your mixture into a food processor and add your beans and breadcrumbs. Pulse until it resembles a thick paste.

Turn your mix out onto a clean surface and shape into six burgers.

Pour the rest of your oil into a frying pan and cook your burgers on high for 6 minutes, flipping half way.

Serve on lettuce and tomatoes in a burer bun.

Serves
6

Preparation Time
10 minutes

Cooking Time
20 minutes

Main ingredients
Beans, Vegetables

Recipe Type
Dinner, Entertaining, Family Dinners, Kids Food

Special Info
Vegetarian

Level of Difficulty
Easy

You can keep your uncooked burgers in the freezer for up to two months. 

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