Mushroom, quinoa & bean burgers with slaw & miso mayo




  • 75g/ a third of a cup quinoa, rinsed
  • 400g can butter beans, drained
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1 egg, beaten
  • quarter of a cup finely chopped flat leaf parsley
  • 6- 8 large Portobello mushrooms
  • quarter of a cup mayonnaise
  • 1 tablespoon white miso paste
  • 1 tablespoon lemon juice
  • to serve: 6-8 warm burger buns and finely sliced cabbage, carrot, red onion


  1. You want to slightly overcook the quinoa for these burgers so it is nice and sticky.
  2. Bring a medium saucepan of salted water to the boil.
  3. Rinse the quinoa in a sieve under cold water then add to the boiling water.
  4. Cook for 15 minutes until very soft. Drain and cool.
  5. Place the beans in a food processor and process to a thick puree, adding a little oil to help mix.
  6. Place in a bowl and set aside.
  7. Heat one tablespoon of the oil in the frying pan and add the onions and garlic and cook for 5 minutes until soft.
  8. Add to the beans along with the quinoa, egg, parsley and season with salt and pepper and mix well.
  9. Cover and chill for 30 minutes.
  10. Lay the mushrooms stalk side up and trim the stalk.
  11. Divide the bean mixture between the mushrooms and spread over each, patting the mixture on firmly to fully cover the mushroom.
  12. Chill 30 minutes or until needed.
  13. In a small bowl, whisk together the mayonnaise, miso and lemon juice. Set aside.
  14. To serve, heat the grill or barbecue to hot.
  15. Brush the mushroom patties with the remaining oil and grill mushroom up for about 4 minutes then carefully flip and cook a further 6-8 minutes until the mushroom is soft.
  16. Place on a warmed bun with plenty of salad, dressed with miso mayo.


Large Portabello Mushrooms
Large Portabello