Prep Time: 15 Mins
1 x 400g tin of kidney/ black beans
1 red onion
2 cloves of garlic
150g oyster mushrooms (or any other mushrooms)
3 tablespoons oil
3 tablespoons tamari/soy sauce
2 tablespoons nutritional yeast
Sweet chilli ketchup/pesto
A couple of slices of vegan cheese (optional)
Red onion slices
Ripe avocado slices
1. Drain and rinse the beans. Peel and finely chop the onion and garlic. Chop the mushrooms very finely.
2. Put 2 tablespoons 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, and fry for 2 minutes. Remove from the heat.
3. 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 a 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.
4. The patties are now ready to cook. We usually fry them in the pan in the remaining tablespoon of oil for 2 minutes on each side, until they go golden. You can also bake them in the oven at 1 80°C/350°F/Gas Mark 4 for 10 minutes, or throw them on the barbecue.
5. Serve in toasted burger buns with hummus/mayo on the bottom of the bun, sweet chilli ketchup/pesto on the top and any of the other topping options you fancy.
Mike Dorfman is BS in Biochemistry from the University of Colorado. Mike’s has worked as a personal trainer for Gold’s Gym and helped many clients achieve their weight-loss and fitness goals.
To health first, weight-loss second. Mike and Tetrogen are here to help you make the transition to the healthier, happier, and thinner you!