Vegan Brazil Nut Burgers
Recipe type: Vegan Mains
Cuisine: Vegan, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 15g porcini mushrooms (soaked 20 minutes in a little boiling water)
  • About 20 Brazil nuts, finely chopped
  • 1 clove garlic, finely chopped
  • 2 cups (about 50g) cooked rice
  • Heaped teaspoon fresh oregano, chopped
  • 6-8 chestnut mushrooms, finely diced
  • 2 tablespoons of the water the porcini mushrooms were soaked in
  • 2 tablespoons tomato puree
  • 1 tablespoon soy sauce
  • Salt and black pepper to taste
  • A little oil for frying
  1. Drain the porcini mushrooms over a bowl, making sure to keep the liquid. Dice into very small pieces (about 2-3mm).
  2. In a large bowl, mix the porcini mushrooms in with all of the other ingredients.
  3. Use a potato masher or a stick blender to blend the ingredients together. It doesn't need to be completely pulverised - you can leave some texture and chunky bits - but the burgers will hold together better if the mixture is well blended.
  4. Form into small burgers about 8cm in diameter. To do this, place a heaped tablespoon of the mixture in the palm of one hand. Use both hands to roll the mixture into a ball and then flatten the mixture between your palms.
  5. Heat the oil over a medium heat until it starts to sizzle slightly. Add the burgers to the pan and cook over a medium heat for 5-6 minutes on each side. They're ready when they're starting to crisp on the outside and are heated all the way through.
Recipe by Veggie Runners at