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Mushroom and Bean Burgers (GF, WF, DF)

A great vegetarian treat for a barbeque or 'ham' burger meal that can be enjoyed by vegetarians, vegans and meat-lovers alike.


  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 ½ cups mushrooms, finely chopped
  • 400g can red kidney beans (can swap for soft Tofu)
  • 2 tablespoons fresh coriander, chopped
  • Brown rice flour
  • Salt
  • Pepper


  1. Fry the onion and garlic in the olive oil over a medium heat, until softened.  Add the spices and cook for 1 minute, stirring continuously.  Add the mushrooms, cooking until softened and dry.  Remove mixture from pan and place in large bowl.
  2. Drain and rinse kidney beans, then place them in a bowl and mash well.  Stir the beans into the mushroom mixture.  Add the coriander and mix well.  Season to taste with salt and pepper.
  3. With floured hands shape the mixture into 'burger' shapes.  If the mixture is too sticky add extra flour until it is easier to handle.
  4. Cook the burgers on a barbeque or in a frying pan for 8-10 minutes, turning only once.


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