What are the main ingredients in Mushroom & Cheese Burger?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Butter (optional), Paper Towel

What is the nutritional information of Mushroom & Cheese Burger?

Calories: 962, Carbs: 131 grams, Fat: grams, Protein: 39.1 grams, Sugar: 18 grams, Salt: 882 grams

How do I prepare Mushroom & Cheese Burger?

CRISPY FRIES: Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the potato chips, season well, and toss until coated. Spread out in a single layer and roast in the hot oven for 30-35 minutes until cooked through and crispy. At the halfway mark, gently shift the chips and drain any excess oil – lose it or reuse it! Return to the oven for the remaining roasting time. DRY-FRY THE MUSHIES: Place a pan over a medium-high heat. When hot, dry-fry the diced mushrooms for 5-7 minutes until soft and golden, shifting as they colour. You may need to do this step in batches. Remove from the pan on completion, discarding any mushroom liquid, and place in a blender along with the drained black beans, the grated cheese, the flour, and seasoning. Pulse until combined into a paste. Use a wooden spoon, in between pulses, to help push the mixture together. Wet your hands to stop the mixture sticking, and shape the mushroom mixture into 4 1cm thick patties. Set aside in the fridge to chill until frying. FRYING AWAY: Return the pan to a medium heat with enough oil to cover the base. When hot, fry the mushroom patties for 3-4 minutes per side until golden and cooked through. Remove from the pan and drain on paper towel. BURGER BONANZA!: Dish up your crispy fries and smear ½ the mayo on the bottom half of the bun. Top with the mushroom patties, rinsed green leaves, and sliced tomato. Serve the remaining mayo for dipping on the side. Close it all up with the remaining bun half and dig in, Chef! DON’T WANT NONE UNLESS YOU GOT BUNS HUN!: Return the pan, wiped down if necessary, to a medium heat. Spread butter on the cut side of the halved buns or brush with oil. Place the buns, cut-side down, in the pan and toast for 1-2 minutes until crisp. Remove from the pan on completion.

What should be prepared from my kitchen to make Mushroom & Cheese Burger?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Butter (optional), Paper Towel

Mushroom & Cheese Burger

Make your own cheesy mushroom & black bean patties to create this delicious veggie burger! Served with green leaves and tomato rounds inside and fresh fries on the side, you won’t get any better fast food than this!

Mushroom & Cheese Burger

with black beans & crispy fries

Hands on Time: 20 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Black Beans
Button Mushrooms
Cake Flour
Grated Mozzarella & Cheddar Cheese Mix
Green Leaves
Potato
Schoon Burger Bun
Schoon Burger Buns
That Mayo (Original)
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Blender
Butter (optional)
Paper Towel

Serves 1

CRISPY FRIES
Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the potato chips, season well, and toss until coated. Spread out in a single layer and roast in the hot oven for 30-35 minutes until cooked through and crispy. At the halfway mark, gently shift the chips and drain any excess oil – lose it or reuse it! Return to the oven for the remaining roasting time.
DRY-FRY THE MUSHIES
Place a pan over a medium-high heat. When hot, dry-fry the diced mushrooms for 5-7 minutes until soft and golden, shifting as they colour. Remove from the pan on completion, discarding any mushroom liquid, and place in a blender along with the drained black beans, the grated cheese, the flour, and seasoning. Pulse until combined into a paste. Use a wooden spoon, in between pulses, to help push the mixture together. Wet your hands to stop the mixture sticking, and shape the mushroom mixture into 2 1cm thick patties. Set aside in the fridge to chill until frying.
DON’T WANT NONE UNLESS YOU GOT BUNS HUN!
Return the pan, wiped down if necessary, to a medium heat. Spread butter on the cut side of the halved bun or brush with oil. Place the bun, cut-side down, in the pan and toast for 1-2 minutes until crisp. Remove from the pan on completion.
FRYING AWAY
Return the pan to a medium heat with enough oil to cover the base. When hot, fry the mushroom patties for 3-4 minutes per side until golden and cooked through. Remove from the pan and drain on paper towel.
BURGER BONANZA!
Dish up your crispy fries and smear ½ the mayo on the bottom half of the bun. Top with the mushroom patties, rinsed green leaves, and sliced tomato. Serve the remaining mayo for dipping on the side. Close it all up with the remaining bun half and dig in, Chef!

Potato - 200g
Button Mushrooms - 250g
Black Beans - 60g
Grated Mozzarella & Cheddar Cheese Mix - 50g
Cake Flour - 30ml
Schoon Burger Bun - 1
That Mayo (Original) - 45ml
Green Leaves - 20g
Tomato - 1

Download the Recipe

Serves 2

CRISPY FRIES
Preheat the oven to 200°C. Generously cover the base of a roasting tray in oil. Add the potato chips, season well, and toss until coated. Spread out in a single layer and roast in the hot oven for 30-35 minutes until cooked through and crispy. At the halfway mark, gently shift the chips and drain any excess oil – lose it or reuse it! Return to the oven for the remaining roasting time.
DRY-FRY THE MUSHIES
Place a pan over a medium-high heat. When hot, dry-fry the diced mushrooms for 5-7 minutes until soft and golden, shifting as they colour. You may need to do this step in batches. Remove from the pan on completion, discarding any mushroom liquid, and place in a blender along with the drained black beans, the grated cheese, the flour, and seasoning. Pulse until combined into a paste. Use a wooden spoon, in between pulses, to help push the mixture together. Wet your hands to stop the mixture sticking, and shape the mushroom mixture into 4 1cm thick patties. Set aside in the fridge to chill until frying.
DON’T WANT NONE UNLESS YOU GOT BUNS HUN!
Return the pan, wiped down if necessary, to a medium heat. Spread butter on the cut side of the halved buns or brush with oil. Place the buns, cut-side down, in the pan and toast for 1-2 minutes until crisp. Remove from the pan on completion.
FRYING AWAY
Return the pan to a medium heat with enough oil to cover the base. When hot, fry the mushroom patties for 3-4 minutes per side until golden and cooked through. Remove from the pan and drain on paper towel.
BURGER BONANZA!
Dish up your crispy fries and smear ½ the mayo on the bottom half of the bun. Top with the mushroom patties, rinsed green leaves, and sliced tomato. Serve the remaining mayo for dipping on the side. Close it all up with the remaining bun half and dig in, Chef!

Potato - 400g
Button Mushrooms - 500g
Black Beans - 120g
Grated Mozzarella & Cheddar Cheese Mix - 100g
Cake Flour - 60ml
Schoon Burger Buns - 2
That Mayo (Original) - 90ml
Green Leaves - 40g
Tomato - 1

Download the Recipe

Serves 3

CRISPY FRIES
Preheat the oven to 200°C. Generously cover the base of a large roasting tray in oil. Add the potato chips, season well, and toss until coated. Spread out in a single layer and roast in the hot oven for 35-40 minutes until cooked through and crispy. At the halfway mark, gently shift the chips and drain any excess oil – lose it or reuse it! Return to the oven for the remaining roasting time.
DRY-FRY THE MUSHIES
Place a pan over a medium-high heat. When hot, dry-fry the diced mushrooms for 5-7 minutes until soft and golden, shifting as they colour. You may need to do this step in batches. Remove from the pan on completion, discarding any mushroom liquid, and place in a blender along with the drained black beans, the grated cheese, the flour, and seasoning. Pulse until combined into a paste. Use a wooden spoon, in between pulses, to help push the mixture together. Wet your hands to stop the mixture sticking, and shape the mushroom mixture into 6 1cm thick patties. Set aside in the fridge to chill until frying.
DON’T WANT NONE UNLESS YOU GOT BUNS HUN!
Return the pan, wiped down if necessary, to a medium heat. Spread butter on the cut side of the halved buns or brush with oil. Place the buns, cut-side down, in the pan and toast for 1-2 minutes until crisp. Remove from the pan on completion.
FRYING AWAY
Return the pan to a medium heat with enough oil to cover the base. When hot, fry the mushroom patties for 3-4 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the pan and drain on paper towel.
BURGER BONANZA!
Dish up your crispy fries and smear ½ the mayo on the bottom half of the bun. Top with the mushroom patties, rinsed green leaves, and sliced tomato. Serve the remaining mayo for dipping on the side. Close it all up with the remaining bun half and dig in, Chef!

Potato - 600g
Button Mushrooms - 750g
Black Beans - 180g
Grated Mozzarella & Cheddar Cheese Mix - 150g
Cake Flour - 85ml
Schoon Burger Buns - 3
That Mayo (Original) - 135ml
Green Leaves - 60g
Tomatoes - 2

Download the Recipe

Serves 4

CRISPY FRIES
Preheat the oven to 200°C. Generously cover the base of a large roasting tray in oil. Add the potato chips, season well, and toss until coated. Spread out in a single layer and roast in the hot oven for 35-40 minutes until cooked through and crispy. At the halfway mark, gently shift the chips and drain any excess oil – lose it or reuse it! Return to the oven for the remaining roasting time.
DRY-FRY THE MUSHIES
Place a pan over a medium-high heat. When hot, dry-fry the diced mushrooms for 5-7 minutes until soft and golden, shifting as they colour. You may need to do this step in batches. Remove from the pan on completion, discarding any mushroom liquid, and place in a blender along with the drained black beans, the grated cheese, the flour, and seasoning. Pulse until combined into a paste. Use a wooden spoon, in between pulses, to help push the mixture together. Wet your hands to stop the mixture sticking, and shape the mushroom mixture into 8 1cm thick patties. Set aside in the fridge to chill until frying.
DON’T WANT NONE UNLESS YOU GOT BUNS HUN!
Return the pan, wiped down if necessary, to a medium heat. Spread butter on the cut side of the halved buns or brush with oil. Place the buns, cut-side down, in the pan and toast for 1-2 minutes until crisp. Remove from the pan on completion.
FRYING AWAY
Return the pan to a medium heat with enough oil to cover the base. When hot, fry the mushroom patties for 3-4 minutes per side until golden and cooked through. You may need to do this step in batches. Remove from the pan and drain on paper towel.
BURGER BONANZA!
Dish up your crispy fries and smear ½ the mayo on the bottom half of the bun. Top with the mushroom patties, rinsed green leaves, and sliced tomato. Serve the remaining mayo for dipping on the side. Close it all up with the remaining bun half and dig in, Chef!