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Bean-champignon burgers

Juicy bean-champignon patties with smoky paprika warmth.
Soft mushrooms, tender carrot, and creamy avocado in every bite.
Tuck it into a bun with lettuce for a cozy, veggie burger win.

lunch ⏱ 40 min 420 kcal / portion 55.0 g carbs / portion (estimated) vegetarian glutensoy

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v3 · rb0e705f985 20260727Z1751 425 g red kidney bean mash 1 piece onion finely chopped 125 g mushroom finely chopped 1 piece carrot grated bun to taste toasted frozen oven fries to taste optional side mayonnaise to taste 🌀 mash the red kidney beans 🔪 chop finely the onion 🍳 ⏱ 2 min fry the onion 🍳 ⏱ 4 min fry the onion until soft 🔪 chop finely the mushrooms 🔪 grate the carrot 🌀 mix in the paprika powder, oats, soy sauce, tomato paste, and flour 🌀 combine the beans, onion, mushrooms, and carrot into a mixture divide the mixture into 6 portions 🔥 bake the burgers 🍳 toast the buns 🔥 bake the fries in the oven 🍽 assemble the burgers with lettuce, avocado, and chutney 🍽 spread mayonnaise on the buns 🍽 serve the bean-champignon burgers Bean Champignon Burgers 🥗 2 tsp paprika powder 75 g oat 3 tbsp soy sauce 2 tbsp tomato paste 3 tbsp flour lettuce to taste avocado to taste chutney to taste lettuce, avocado, chutney
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Preparation steps

  1. mash the red kidney beans
  2. chop finely the onion
  3. fry the onion for 2 min
  4. fry the onion for 4 min until soft
  5. chop finely the mushrooms
  6. grate the carrot
  7. mix in the paprika powder, oats, soy sauce, tomato paste, and flour
  8. combine the beans, onion, mushrooms, and carrot into a mixture
  9. divide the mixture into 6 portions
  10. bake the burgers
  11. toast the buns
  12. bake the fries in the oven
  13. assemble the burgers with lettuce, avocado, and chutney
  14. spread mayonnaise on the buns
  15. serve the bean-champignon burgers

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