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Red Bean And Mushroom Burgers

Vegetarians, vegans and meat-eaters alike will enjoy these healthy, low-fat veggie burgers. With salad, pitta bread and Greek-style yogurt, they make a substantial meal.

Image of Red Bean And Mushroom Burgers

15ml/1 tbsp olive oil
1 small onion, finely chopped
1 garlic clove, crushed
5ml/1 tsp ground cumin
5ml/1 tsp ground coriander
2.5ml/ tsp ground turmeric
115g/4oz/1 cups finely chopped mushrooms
400g/14oz can red kidney beans
30ml/2 tbsp chopped fresh coriander
Wholemeal flour (optional)
Olive oil, for brushing
Salt and freshly ground black pepper
Greek-style yogurt, to serve


Serves: 4


1. Heat the olive oil in a frying pan and fry the chopped onion and garlic over a moderate heat, stirring, until softened. Add the spices and cook for a further minute, stirring continuously.

2. Add the chopped mushrooms and cook, stirring, until softened and dry. Remove the pan from the heat and empty the contents into a large bowl.

3. Drain the beans thoroughly, place them in a bowl and mash with a fork.

4. Stir the kidney beans into the frying pan, with the chopped fresh coriander, and mix thoroughly. Season the mixture well with plenty of salt and freshly ground black pepper.

5. Using floured hands, form the mixture into four flat burger shapes, If the mixture is too sticky to handle, mix in a little wholemeal flour.

6. Lightly brush the burgers with olive oil and cook on a hot barbecue for 8-10 minutes, turning once, until golden brown. Serve with a spoonful of yogurt and a green salad, if liked.

Cook's Tip:- These burgers are not quite as firm as meat burgers, and will need careful handling on the barbecue.

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