The Ultimate Plant-Based Burger Recipe

The Ultimate Plant-Based Burger Recipe

We’ve created the ultimate burger recipe for you to cook at home!

So as barbecue season rolls around you’ll now be armed with a flavour-packed, plant-based whole food burger recipe to show off to your pals. Can also be turned into meatballs or any other mince-based dish.


  • 250g tinned black beans
  • 50g mushrooms (shiitake are meatiest, but any will work), diced
  • 40g basmati or brown rice, cooked
  • 2 garlic cloves, minced
  • 0.5 medium onion, finely diced
  • 20g oat flakes, blended into powder
  • 1 tbsp dijon mustard
  • 1 tbsp vegan Worcestershire sauce (or soy sauce)
  • 1 tbsp tomato puree
  • 30g finely chopped and toasted walnuts
  • 0.25 tsp oregano
  • 0.5 tsp cumin seeds
  • 0.5 tsp fennel seeds


  1. Cook the rice according to packet instructions

  2. Put a frying pan over a medium heat and that the cumin and fennel seeds for 30 seconds, then add oil and fry off the onion for 5 minutes

  3. Add the mushrooms and cook for 8 minutes more

  4. Stir through the black beans, mustard, Worcestershire sauce, oregano and tomato puree and cook for a further minute to infuse the flavours

  5. Place into a large mixing bowl and mince the mixture with a fork or masher, until you have a mince like consistency, with the odd few bits of chunky veg

  6. Stir through the oat flakes to bind. If the mixture is still quite wet and doesn’t hold it’s shape, simply add more oat flakes as needed

  7. Dust the burgers off in a little flour and you’re ready to go! We recommend frying in a frying pan with hot oil, but you could barbecue or oven roast too. Delicious in a vegan brioche with slaw, charred pineapple and your fave burger sauces. Enjoy!
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