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  • Beca Lyne-Pirkis

    Beca Lyne-Pirkis

    calendar Wednesday, 06 December 2017

  • Black bean & mushroom burgers

    Black Bean & Mushroom Burgers


    • 1 tin black beans, drained
    • 110g chestnut mushrooms, roughly chopped
    • 100g of cooked brown rice (around 70g dry)
    • ½ red onion, minced/grated
    • 1 clove of garlic, minced/grated
    • 25g dried porcini mushrooms, soaked with excess water removed & chopped
    • 1 tbsp steak seasoning
    • 25g breadcrumbs
    • small bunch of fresh parsley, chopped
    • salt to taste
    • rapeseed oil to fry

    To serve

    • focaccia
    • lettuce
    • ½ red onion sliced into rings
    • roasted red pepper sauce
    • 1-2 avocados
    • 1 lime


    1. Cook the rice in salted water for 20 minutes, or until cooked.
    2. Drain and cool the rice under cold running water.
    3. Soak the porcini mushrooms until soft – around 20 minutes.
    4. Squeeze to remove excess water and roughly chop.
    5. Wipe clean and roughly chop the chestnut mushrooms and place in a food processor along with the onion, garlic and porcini mushrooms – blitz until roughly chopped, but not too small.
    6. Gently sauté the mixture in a little oil along with some salt until soft and any water has evaporated, around 5-8 minutes.
    7. Taste to check the seasoning and leave too cool.
    8. Place the black beans, breadcrumbs steak seasoning, chopped parsley, rice and the cooked mushroom and onion mixture into a food processor and pulse until combined.
    9. Taste again to check the seasoning before dividing the mixture into 6 and shape into burger patties.
    10. Pop on an oiled plate and cover in cling film and leave to rest in the fridge for 30 minutes.
    11. Cook the burger sin two batches in a frying pan with some rapeseed oil over a medium heat.
    12. Turn occasionally to get an even colour, being careful as you flip them. Serve hot in some focaccia with the roasted red pepper sauce, lettuce, red onion and slices of avocado.

    Originally featured on Parti Bwyd Beca.

    Recipe by Beca Lyne-Pirkis.

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