Chestnut, Mushroom, and Bean Burgers with Chili Cranberry Sauce
The ultimate vegan burgers.
45 minutesDifficulty:MediumIngredients
Ingredients
- 150 gchestnut mushrooms
- 1flax egg (1 tbsp flaxseed + 3 tbsp water)
- 1 smallred onion
- 180 gchestnuts
- 230 gblack beans (drained)
- 4sundried tomatoes
- 1 tspsmoked paprika powder
- 1 tbsptomato puree
- 1 tbspfresh thyme
- 2 tbsp(plain) flour
Chili Cranberry Sauce
- 100 gfrozen cranberries
- 125 ml water
- 45 gcaster sugar
- pinch of salt
- 0.25--0.5 tspchili flakes
Extras
- 4burger buns/rolls
- 4 tbspvegan cream cheese
- salad
Steps
STEP 1
Make the sauce by putting all the ingredients into a medium-sized bowl. Cover and place in the Steam Combo Microwave Oven. Set on high for 10 minutes. Take out and leave to cool until ready to use.
STEP 2
Rinse and roughly chop the mushrooms. Place on the Grill Tray with a drizzle of oil, salt, and pepper. Place in the Microwave, press grill, and set timer for 8 minutes.
STEP 3
In a cup, make your flax egg and set aside.
STEP 4
Drain and rinse the black beans and place in a bowl. With the back of a fork, mash the beans until almost completely smooth.
STEP 5
Roughly chop the chestnuts into small pieces. Add to the bowl along with the thyme, tomato puree, smoked paprika, thyme, sundried tomatoes and flax egg.
STEP 6
Remove the mushrooms and add to the bowl. Give it a good mix.
STEP 7
Add the flour and stir again. Divide mixture into 4 balls, place on a plate, and gently push down into patty shapes. Place in the fridge for half an hour. Preheat Steam Combo Microwave Oven to 200°C.
STEP 8
Place the burgers on the Grill Tray. Lightly brush in oil and place on the shelf in the oven. Set timer for 20 minutes.
STEP 9
Remove from the oven and assemble your burgers. Layer with salad, patties, cranberry sauce, and cream cheese.
Enjoy
Tamsin Musgrave
Tamsin (Cupful of Kale) is a vegan food blogger, recipe developer, and photographer with a passion for cooking wholesome and tasty vegan meals.
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