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


  • For the Chilli Cranberry Sauce

  • Extras





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.


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.


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


Drain and rinse the black beans and place in a bowl. With the back of a fork mash the beans until almost completely smooth.


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.


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


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.


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.


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


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

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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
4 Burgers Buns
4 tbsp Vegan Cream Cheese

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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