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Chestnut, Mushroom and Bean Burgers with a Chilli Cranberry Sauce

Ingredients

  • CHILLI CRANBERRY SAUCE

  • EXTRAS

Directions

The ultimate vegan burgers with all the flavours of Christmas.

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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 Steam Combi Microwave Oven. 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 Microwave, 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 Steam Combi Microwave 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.

Notes - *1 tbsp flaxseed + 3 tbsp water mixed and left to sit

Enjoy

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 + 3tbsp water
1 small red onion
180g chestnuts cooked and peeled
1 carton/230g drained black beans
4 sundried tomatoes
1 tsp smoked paprika
1 tbsp tomato puree
1 tbsp fresh thyme
2 tbsp plain flour
CHILLI CRANBERRY SAUCE
100g frozen cranberries
125ml cup water
45g caster sugar
Pinch of salt
¼ - 1/2 tsp chilli flakes
EXTRAS
4 burger buns/rolls
4 tbsp vegan cream cheese
salad
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