Lunch / Dinner

LANCEWOOD® MUSHROOM & BEAN VEGETARIAN BURGER

4

Serves / Makes

Cooking Time:

< 15 min

Cooking Style:

Stove

Ingredients


Vegetable patties:
15 ml ground flaxseed
10 ml lemon juice
5 ml cumin
Salt & freshly ground black pepper to taste
1 egg, beaten
7 – 10 mushrooms
1 x 400 g canned Black Beans, drained
15 ml soy
60 ml bread crumbs or panko crumbs
Oil for frying

To assemble:
4 burger buns
4 lettuce leaves
4 slices of tomato
2 purple cabbage leaves, chopped
1 avocado, sliced
250 ml LANCEWOOD Sauce Delight™ Mushroom Sauce

Method


Vegetable patties:
Place the flaxseed, lemon juice, cumin, salt and pepper, egg, mushrooms, 280 g black beans and soy in a blender and blend until smooth. Stir in the remaining black beans and bread crumbs. Place a pan over medium heat and add a little oil. Use an ice cream spoon to spoon 30 ml patty mix per patty into the pan and allow to cook for a few minutes before gently flipping over. Press down onto the patty to create a flat patty. Cook each side until golden brown.

To assemble:
Place a lettuce leaf on top of the bottom burger bun. Add the patty, purple cabbage, tomato and avocado. Heat LANCEWOOD Sauce Delight™ Mushroom Sauce in the microwave then drizzle desired amount over the burger and enjoy.

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