Mushroom and black bean burgers

Mushroom avocado burgers Easy Food
Serves 4
400g tinned black beans
180g chestnut mushrooms, finely chopped
180g broccoli, finely chopped
2 garlic cloves, crushed
½ red onion, finely chopped
1 tbsp soy sauce
1 tbsp steak seasoning
3 extra-large eggs, beaten
80g breadcrumbs
90g Parmesan, grated
2 tbsp olive oil

To serve:
4 crusty rolls
Baby spinach
Avocado, sliced
Hot sauce

  1. In a large bowl, mash half of the beans, leaving them a little chunky. Add the remaining beans along with the mushrooms, broccoli, garlic, onion, soy sauce and steak seasoning. Mix just until combined.
  2. Add the eggs, breadcrumbs and Parmesan and mix gently until just combined.
  3. Heat the olive oil in a pan over a medium heat.
  4. Using wet hands, carefully shape the burger mixture into four patties.
  5. Cook the burgers in the pan for 4-5 minutes per side or until golden brown.
  6. Serve on crusty baps with baby spinach, hummus, sliced avocado and hot sauce, if desired.

Note: Kidney beans can be used as an alternative to black beans, if you wish.

Per serving: 855kcals, 29.3g fat (8.3g saturated), 108.3g carbs, 5.4g sugars, 45g protein, 23.6g fibre, 0.837g sodium

To make these dairy-free, substitute nutritional yeast for the Parmesan.