Fully Loaded Mushroom and Almond Burgers
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
Ingredients
For the patties
<item-todo-done>1 red onion<item-todo-done><item-todo-done>3 cloves garlic<item-todo-done><item-todo-done>4 portobello mushrooms<item-todo-done><item-todo-done>3 tsp smoked paprika<item-todo-done><item-todo-done>2 400g cans of black beans, drained and rinsed<item-todo-done><item-todo-done>2 tbsp plain flour<item-todo-done><item-todo-done>2 tsp spicy harissa paste<item-todo-done><item-todo-done>120g almonds<item-todo-done><item-todo-done> Pinch of salt<item-todo-done><item-todo-done> olive oil<item-todo-done>
For the slaw
<item-todo-done>3 large carrots<item-todo-done><item-todo-done>2 tart apples<item-todo-done><item-todo-done>½ white cabbage<item-todo-done><item-todo-done> handful of chives<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done>1 tsp Dijon mustard<item-todo-done><item-todo-done>1 tbsp black sesame seeds<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>
For the burgers
<item-todo-done>4 plant-based brioche buns<item-todo-done><item-todo-done> head of lettuce, ends removed<item-todo-done><item-todo-done>4 plant-based cheese slices<item-todo-done><item-todo-done> carmelised onion relish<item-todo-done>
Before you start
Chopping board | Food processor
Prepare the vegetables
- Peel and dice the onion and garlic.
- Cut the mushrooms into small pieces the size of a pea.
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.
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.
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.
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.