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- 1 Tbs olive oil, divided
- 200g portobello mushrooms, roughly chopped
- 1/2 red onion, finely diced
- 2 cloves garlic, crushed
- 1 Tbs no added salt tomato paste
- 2 tsp Marmite™
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 400g can black beans
- 125g cooked brown rice
- 1 cup rolled oats (80g)
- 1 egg
- 6 wholemeal or wholegrain buns/rolls
- 3 Tbs light aioli or mayonnaise
- 1/2 red onion, sliced
- 2 tomatoes, sliced
- 80g lettuce
- Heat 1/2 tablespoon oil in a large frying pan on medium. Add mushrooms, onion and garlic and cook until soft (about 5 minutes). Stir in tomato paste, Marmite, cumin and paprika. Cook for a further 2 minutes. Remove from heat.
- Transfer mushroom mixture to a food processor. Rinse beans and drain well. Add to processor with rice and oats. Process until roughly chopped. Season with pepper to taste. Add egg and quickly pulse to bring mixture together. Shape into 6 patties.
- Heat remaining 1/2 tablespoon oil in a large frying pan on medium-high. Cook patties for 3 minutes each side, until crisp on the edges and heated through.
- Halve rolls and spread one half with aioli/mayonnaise. Top the bottom half with burger patty, tomato, onion and lettuce. Sandwich together with the top half of the bun and serve.
Saturated Fat (g)
- Pre-cooked microwave rice is a great easy option for the cooked brown rice (microwave according to instructions on packet).
- If you don’t have a food processor, a stick blender is a good alternative.
- Patties can be made a few hours in advance, covered and refrigerated until required.
- Patties are fairly firm so could be barbecued instead of pan fried.