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Vegan Chestnut, Mushroom and Bean Burgers with a Chilli Cranberry Sauce

Ingredients

  • For the Chilli Cranberry Sauce

  • Extras

Directions

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Steps

1

Make the sauce by putting all the ingredients into a medium sized bowl, with a cover on in the microwave. Set to high for 10 minutes. Take out and leave to cool until ready to use.

2

Rinse and roughly chop the mushrooms. Place on the Square Panacrunch Pan with a drizzle of oil, salt and pepper. Place in the oven, press grill and set timer for 8 minutes.

3

In a cup, make your flax egg and set aside.

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.

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.

6

Remove the mushrooms and add to the bowl, give it a good mix.

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. Pre heat oven to 200C.

8

Place the burgers on the Square Panacrunch Pan lightly brush in oil and place on the shelf in the oven. Set timer for 20 minutes.

9

Remove from the oven and assemble your burgers. Layer with salad, patties, cranberry sauce and cream cheese.

Enjoy

Vegan Chestnut, Mushroom and Bean Burgers with a Chilli Cranberry Sauce

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Ingredients

Adjust Servings:
150g Chestnut Mushrooms
1 Flax Egg 1 tbsp Flaxseed + 3 tbsp water mixed and left to sit
1 Small Red Onion
180g Chestnuts Cooked and peeled
230g Drained black beans
4 Sundried Tomatoes
1 tsp Smoked Paprika
1 tbsp Tomato Puree
1 tbsp Fresh Thyme
2 tbsp Plain Flour
For the Chilli Cranberry Sauce
100g Frozen Cranberries
125ml Water
45g Caster sugar
Pinch of salt
1/4-1/2 tsp Chilli Flakes
Extras
4 Burgers Buns
4 tbsp Vegan Cream Cheese
Salad

Tamsin Musgrave

Tamsin Musgrave

I’m Tamsin, a recipe developer, blogger and food photographer. I live in a little quaint village in English countryside. I was born vegetarian and since I was a teenager I have had a passion for cooking wholesome and tasty meals for my family. I made the transition to vegan in early 2017 and created my blog - Cupful of Kale to share my recipes.

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