Broccoli, Mushroom and White Bean Burgers

, from Issue #76. January, 2018
Photography by Josh Griggs.
Broccoli, Mushroom and White Bean Burgers

It’s always a challenge to come up with a vege burger that meateaters will also enjoy – this one is pretty damn good.

Serves: 4


2 cups roughly chopped broccoli
6 large portobello mushrooms, peeled and stems removed, roughly chopped
1 tablespoon olive oil
2 teaspoons sesame oil
2 cloves garlic, crushed
2 spring onions, finely sliced
400 gram tin cannellini beans, drained and rinsed
1 cup fresh breadcrumbs
½ cup grated cheddar cheese
2 pitted fresh dates, finely chopped
2 tablespoons white miso paste
1 egg
To serve
4 toasted burger buns, salad leaves, julienned carrots, spring onions, mashed avocado, cucumber
Vegan Cashew Nut and Silken Tofu Mayonnaise
150 grams silken tofu
3 tablespoons cashew nut butter
1 tablespoon lemon juice
1 clove garlic, crushed
⅓ cup rice bran or vegetable oil
sea salt and ground pepper


Put the broccoli in a food processor and pulse until the size of rice. (You should have 1½ cups chopped broccoli). Set aside.

Repeat with the mushrooms, taking care not to over-process or they will turn into a wet mush.

Heat the oils in a large sauté pan and cook the mushrooms, garlic and spring onions over a high heat until lightly golden, about 5 minutes, stirring frequently. Add the broccoli, season generously with salt and pepper and cook for 2 minutes, stirring constantly. Set aside to cool.

Place all the remaining ingredients in a large bowl and use a fork to crush together until well combined but not to a smooth paste. Add the cooled vegetable mixture and combine well.

Form into patties the size of the buns, then place on a lined tray and chill for 30 minutes or place in the freezer for 15 minutes to firm up.

To cook: Preheat the flat plate on the barbecue and brush lightly with oil. Cook the patties for 2–3 minutes each side until lightly golden.

Vegan Cashew Nut and Silken Tofu Mayonnaise

Pat the tofu dry with kitchen towels. Place in a beaker with the nut butter, lemon juice and garlic and use a hand-held stick blender to mix until smooth. Gradually blend in the oil to form
a thick sauce. Season with salt and pepper and blend again. Store in an airtight container in the fridge. Makes about 1 cup.

To serve: Spread the toasted buns with Cashew Nut Mayo then layer up with salad leaves, carrots and spring onions, burger pattie, avocado and cucumber. Makes 4.