The Happy Pear’s Ultimate Fifteen Minute Burger

Keep it vegan with this quick, easy and super-tasty burger from The Happy Pear

  • Serves: 3
cals 484
The Happy Pear’s Ultimate Fifteen Minute Burger
  • 3 tbsp vegetable oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 150g oyster or any other mushrooms, finely chopped
  • 2 tbsp reduced-salt soy sauce or tamari
  • 100g breadcrumbs
  • 400g tin kidney or black beans in water, rinsed and drained
  • 2 tbsp nutritional yeast
  • To serve

    3 bread rolls, halved and toasted
  • 3 tbsp reduced-fat hummus or vegan mayo
  • Few lettuce leaves
  • 3 tomato slices
  • ½ small ripe avocado, sliced
  • Few red onion slices
  • Sweet chilli ketchup or vegan pesto (optional)

Nutrition: per serving

  • cals484
  • fat18.8g
  • sat fat2g
  • carbs64.6g
  • sugar8.8g
  • fibre13.2g
  • protein17.6g
  • salt2g

Ingredients

  • 3 tbsp vegetable oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 150g oyster or any other mushrooms, finely chopped
  • 2 tbsp reduced-salt soy sauce or tamari
  • 100g breadcrumbs
  • 400g tin kidney or black beans in water, rinsed and drained
  • 2 tbsp nutritional yeast
  • To serve
    3 bread rolls, halved and toasted
  • 3 tbsp reduced-fat hummus or vegan mayo
  • Few lettuce leaves
  • 3 tomato slices
  • ½ small ripe avocado, sliced
  • Few red onion slices
  • Sweet chilli ketchup or vegan pesto (optional)
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Method
  • Put 2 tbsp of oil into a frying pan on a high heat. Once hot, add the onion and garlic and cook for 1-2 minutes, stirring regularly. Add the mushrooms and cook for a further minute. Now add the tamari (or soy sauce), and fry for 2 minutes. Remove from the heat.
  • Put the breadcrumbs, beans and nutritional yeast into a bowl and mix well. Add the mushroom mixture to the same bowl and mix. Leave to cool for 1 minute, then use your hands or a wooden spoon to mash and mix everything together. Shape this mixture into 3 burger-shaped patties, making sure to really compress them so as to remove as much moisture as possible. The patties are now ready to cook.
  • Fry the patties in the remaining oil for 2 minutes on each side, until they turn golden. You can also bake them in the oven at 180°C/fan 160°C/gas 4 for 10 minutes or throw them on the barbecue.
  • Spread the bottom halves of the buns with the hummus or vegan mayo followed by the lettuce, patties, tomato slices, avocado, onion and the sweet chilli ketchup or vegan pesto (if using) on the top.

This recipe is from The Happy Pear Recipes for Happiness by David & Stephen Flynn (£18.99, Penguin).

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Nutrition: per serving

  • cals484
  • fat18.8g
  • sat fat2g
  • carbs64.6g
  • sugar8.8g
  • fibre13.2g
  • protein17.6g
  • salt2g

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All of our recipes are accredited by Juliette Kellow, registered dietitian.