Black bean mushroom burger

These are such a good plant-based burger! They really hold together too and are perfect in or out of a bun.

Layer these burgers up on a bun with your toppings of choice. Some I like are fresh juicy tomatoes, gherkins, slaw & a nice plant-based cheese or just serve alongside a yummy salad and chips.

I use oyster mushrooms usually as they have a meaty texture and hold together really well. I have made them with other mushrooms too but find they release more juice so do strain them and add additional flour accordingly.

Ingredients (Makes 6/7)

  • 250g Oyster Mushrooms
  • 2 X 400g tins of black beans
  • 3 cloves of garlic
  • 1 large onion chopped finely
  • 1 teaspoon tumeric
  • 1 teaspoon 
  • 3 tbsp yeast flakes 
  • 2 tbsp spelt flour
  • Dash of tamari


  • Saute the onion and garlic over a medium heat until the onion is soft and transparent.
  • Chop the mushrooms up roughly and add to the pan.
  • Add turmeric and other spice of choice if desired. Sometimes I add other spices like paprika, mixed herbs or chilli depending on the mood.
  • Fry on a medium high heat for 5 minutes or until golden.
  • Transfer to a large bowl.
  • Add the rinsed black beans and yeast flakes.
  • Using a potato masher mix the mixture really well. Ut should start to look tacky.
  • Stir in flour.
  • Form into patties.
  • Fry on the pan for 5 minutes each side or until crispy on the outside.
  • Serve and devour!