Vegan mushie burgers with the lot

This is the ultimate vegan burger is a great replacement for the classic burger.


  • 1 large (400g) sweet potato, peeled and diced
  • 1 can (250g) cannellini beans, drained and rinsed
  • 1 cup (30g) continental parsley
  • ½ cup (40g) spring onion, finely sliced
  • 1 clove garlic, finely diced or crushed
  • 1 tbsp fresh thyme leaves
  • ¼ tsp good quality mineral salt
  • ¼ cup sesame seeds

  • 2 cos lettuce leaves, halved
  • 1 lime, halved
  • 1 large avocado, roughly mashed
  • 4 tbsp beetroot relish
  • ¼ cup bean shoots

  • 8 large Portobello mushrooms, stalks removed
  • 1 tsp sunflower oil
Pre-heat oven to 180°C.
Steam sweet potato in a steaming basket for about 10 minutes until you can easily pierce through with a fork. Transfer into a bowl. Add cannellini beans, parsley,  spring onion, garlic, thyme and salt and mash together with a fork, mixing well. Mould mixture into 4 patties. Roll in sesame seeds and lay out on a baking paper lined tray. Bake for 30 minutes, turning half way.
Brush the topside of each mushroom with a little oil, heat a non-stick fry pan and toast mushrooms on both sides.
To assemble your burgers, place half the mushrooms topside down, then simply stack with a few pieces of cos lettuce and one patty each. Squeeze lime juice over avocado and spread over patties.
Top with beetroot relish and a sprinkling of bean shoots.
The remaining mushrooms are placed on top to complete the burger.
Natural Harry, written by Harriet Burrell, with photography by Nikole Ramsay, $49.95. This book is self-published and is available online at and
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