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Chestnut, Mushroom, and Bean Burgers with Chili Cranberry Sauce


  • Chili Cranberry Sauce

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The ultimate vegan burgers.




Make the sauce by putting all the ingredients into a medium-sized bowl. Cover and place in the Steam Combo Microwave Oven. Set on high for 10 minutes. Take out and leave to cool until ready to use.


Rinse and roughly chop the mushrooms. Place on the Grill Tray with a drizzle of oil, salt, and pepper. Place in the Microwave, press grill, and set timer for 8 minutes.


In a cup, make your flax egg and set aside.


Drain and rinse the black beans and place in a bowl. With the back of a fork, mash the beans until almost completely smooth.


Roughly chop the chestnuts into small pieces. Add to the bowl along with the thyme, tomato puree, smoked paprika, thyme, sundried tomatoes and flax egg.


Remove the mushrooms and add to the bowl. Give it a good mix.


Add the flour and stir again. Divide mixture into 4 balls, place on a plate, and gently push down into patty shapes. Place in the fridge for half an hour. Preheat Steam Combo Microwave Oven to 200°C.


Place the burgers on the Grill Tray. Lightly brush in oil and place on the shelf in the oven. Set timer for 20 minutes.


Remove from the oven and assemble your burgers. Layer with salad, patties, cranberry sauce, and cream cheese.


Chestnut, Mushroom, and Bean Burgers with Chili Cranberry Sauce

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Adjust Servings:
150g chestnut mushrooms
1 flax egg 1 tbsp flaxseed + 3 tbsp water
1 small red onion
180g chestnuts
230g black beans drained
4 sundried tomatoes
1 tsp smoked paprika powder
1 tbsp tomato puree
1 tbsp fresh thyme
2 tbsp (plain) flour
Chili Cranberry Sauce
100g frozen cranberries
125 ml water
45g caster sugar
pinch of salt
0.25--0.5 tsp chili flakes
4 burger buns/rolls
4 tbsp vegan cream cheese

Tamsin Musgrave

Tamsin Musgrave

Tamsin (Cupful of Kale) is a vegan food blogger, recipe developer, and photographer with a passion for cooking wholesome and tasty vegan meals.

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