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!
Serving guide
Choose your portion size.
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!
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!
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
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!
Potato - 800g
Button Mushrooms - 1kg
Black Beans - 240g
Grated Mozzarella & Cheddar Cheese Mix - 200g
Cake Flour - 125ml
Schoon Burger Buns - 4
That Mayo (Original) - 180ml
Green Leaves - 80g
Tomatoes - 2
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R217.35
for 4 servings · R54.34 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Button Mushrooms needs 1 kgButton Mushrooms 250 g 250 g at R38.99 · 4.0× packsR155.96
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Black Beans needs 240 gBlack Beans 500 g 500 g at R57.99 · 48% of packR27.84
Not in the Woolies basket — source these elsewhere:
- Schoon Burger Buns
- Cake Flour
- That Mayo (Original)
- Grated Mozzarella & Cheddar Cheese Mix
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Mushroom & Cheese Burger?
The preparation time for Mushroom & Cheese Burger with black beans & crispy fries is between 20 and 45 minutes.
What is the total time required to make Mushroom & Cheese Burger with black beans & crispy fries?
The total time required to make Mushroom & Cheese Burger with black beans & crispy fries is between 40 and 60 minutes.
How many servings does Mushroom & Cheese Burger provide?
4 servings
What are the main ingredients in Mushroom & Cheese Burger?
Black Beans, Button Mushrooms, Cake Flour, Green Leaves, Mozzarella & Cheddar Cheese Mix, Potato, Schoon Burger Bun, That Mayo (Original), Tomato
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?
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! 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. 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.
What should be prepared from my kitchen to make Mushroom & Cheese Burger?
Black Beans, Button Mushrooms, Cake Flour, Green Leaves, Mozzarella & Cheddar Cheese Mix, Potato, Schoon Burger Bun, That Mayo (Original), Tomato
How many calories does Mushroom & Cheese Burger have?
962 calories
How much fat content does Mushroom & Cheese Burger have?
grams