Mushroom & Black bean burgers with Judas Iscariot & Saint Matthew

Mushroom & Black bean burgers with Judas Iscariot & Saint Matthew

If you’re looking for a new, delicious vege burger recipe, we’ve got you covered with our favourite mushroom and black bean patties! These mushroom burgers are incredible and work perfectly with creamy blue cheese and sweet, caramelised red onions.

Burger Patties:
260g button mushrooms
2 tsp flax seeds
250g black beans (strained & rinsed)
1 tsp garlic powder
1 tsp thyme
A pinch each of black pepper, salt and MSG
2 tbsp Judas - Spicy Smoked Barbecue
1 tsp Worcestershire sauce
1 tsp soy sauce
1 cup breadcrumbs
1 tsp sesame oil

Red Wine Onions:
1 red onion
100ml red wine
2 tsp brown sugar
1 Tbsp water

Blue cheese
1 tsp mayo
1 tsp ketchup
1/2 tsp mustard
1 tsp Saint Matthew - Chocolate & Manuka Chipotle

Makes 4 burgers

Brush any debris from your mushrooms and place into a food processor with flax seeds, black beans, spices, & wet ingredients (excluding sesame oil). Pulse until minced, you don’t want it to become a paste, so be careful not to over mix.
Place in a wide bottomed skillet with sesame oil on medium-high and spread out, scraping the bottom of the pan often.

We want to steam off as much of the liquid as possible until the texture thickens up.

Once the mixture has thickened, remove from heat and place in a bowl before adding your breadcrumbs.

Mix the breadcrumbs in thoroughly and set aside until cool enough to handle.
Once cool enough, shape your patties and place in a pan on high heat, frying both sides. Once crisp, reduce heat to low and place your blue cheese on top.
Place the lid on with a splash of water in the pan and allow patties to steam as the cheese melts.

After about 2 minutes the water should have evaporated and your cheese should be perfectly melted.

For your caramalised onions, thinly slice your red onion and place in a small saucepan on medium heat with a teaspoon of water.

Place the lid on and cook until your onions are just starting to colour.
Reduce the heat, add your red wine and sugar and place the lid back on.
Stirring every few minutes you’ll notice your onions caramalising nicely as the wine evaporates off. Once sticky and delicious, remove from the heat.

In a small bowl mix together finely diced pickles, ketchup, mustard, St. Matthew and mayo to make a burger sauce.

Spread your burger sauce over both sides of toasted buns with rocket, your mushroom patties and caramalised onions.

Serve with fries and enjoy.

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