A wonderful meaty style vegan burger packed with protein and fibre. The addition of miso and mushrooms really adds to the flavour of these burgers while the nutritional yeast flakes provides a subtle ‘cheesy’ flavour. These can be prepared in advance and reheated in a pan or oven. You can also freeze these burgers.

Vegan Mushroom Burgers



Makes 6 burgers

Preparation time: 15 minutes

Cooking time: 35 minutes


What’s Good About It?

Using a combination of lentils and kidney beans ensures sufficient protein in these burgers as well as plenty of fibre to support blood sugar balance and digestive health.


  1. Preheat the oven to 200C, gas mark 6. Line a baking tray with parchment paper
  2. Place the beans, lentils, mushrooms, onion and oats into a food processor or mixer.
  3. Process briefly to break everything down. Scrape down the sides if needed to ensure everything is mixed
  4. Add the remaining ingredients and briefly pulse to combine – you want to keep some texture.
  5. Shape the mixture into 6 large burgers
  6. Place the burgers on the baking tray and bake in the oven for 20-30 minutes. Flip them over half way through cooking to ensure they are golden on both sides.
  7. Serve in rolls with condiments of your choice



Did You Know?

You could replace the kidney beans for chickpeas if wished. For a little spice try adding a little chopped chilli or smoked paprika.

1 can kidney beans, drained

1 can green lentils, drained

100g gluten free oats

200g cooked button mushrooms

1 onion, chopped and cooked

3tbsp cornflour

2tbsp tamari soy sauce

1tsp miso paste

2tbsp nutritional yeast flakes

1/2 tsp garlic chopped

1 carrot, grated

handful of fresh parsley

salt and pepper to taste


Rolls, lettuce, tomatoes etc to serve.