Rukmini Iyer’s Mushroom and Black Bean Burgers with Peanut and Lime

Rukmini Iyer’s vegan burgers are flavoured with a more-ish combination of peanut, lime, and chipotle. This is the umami-rich, plant-based barbecue dish you’ve been waiting for, from the book The Green Barbecue by Rukmini Iyer.

If preparing a meat-free barbecue seems a challenge, think again: this collection of 75 flavour-packed and mouth-watering recipes is completely meat-free.

Whether you’re entertaining for vegetarian guests or you’re preparing a flexitarian feast, these recipes are quick and easy to make, great for all the family and completely fuss-free.

See also: Najat Kaanache’s Vegetable ‘Fish’ Finger Sticks

With a wide range of veggie-friendly options, from griddled papaya and charred tenderstem to crispy barbecue tofu and dill-soused feta, this is the ultimate veggie recipe book of 2021, to cook outdoors or in.

Rukmini Iyer says: “These burgers are ridiculously moreish – I like to serve them in buns with mayonnaise and pickles. Make life easier for yourself by cooking them in the oven first, then finishing them off with a quick warm-through on the barbecue before serving.”

See also: Yondu’s Umami Barbecue Vegetables

Serves 4
Preparation time: 20 min
Cooking time: 25 min

See also: Mary Berry’s Velvet Chocolate Torte


  • 50g smooth peanut butter
  • 1 x 400g tin of black beans, drained, but not rinsed
  • 2 small cloves of garlic, peeled
  • 2 tsp chipotle chilli flakes
  • 1 tsp ground cumin
  • 1 tbsp olive oil
  • 1 heaped tbsp rye flour
  • 1 lime, zest only
  • 1 tsp sea salt flakes
  • 250g chestnut mushrooms

    To serve:
  • 1 lime, cut into 4 wedges
  • A handful of chopped salted peanuts
  • A handful of chopped fresh coriander
  • 4 burger buns


  • Put the peanut butter into a food processor with 60g of the black beans, the garlic, chilli flakes, cumin, olive oil, rye flour, lime zest and sea salt flakes, and blitz until you have a very thick paste. Tip it into a large bowl and stir in the rest of the black beans.
  • Tip the mushrooms into the processor – no need to wash it – and pulse until you have a dry mushroom mince. Stir this into the black bean mixture. With damp hands, form it into four thick burgers and arrange them on a lined baking sheet.
  • Bake in the oven at 180°C fan/200°C/gas 6 for 25–30 minutes. When they’ve got 10 minutes left, gently flip them over so they can crisp up on the other side.
  • They’re ready to serve straight from the oven, but for a nice bit of smokiness you can let them cool down, then finish them on a medium barbecue for a couple of minutes per side.
  • Squeeze over the lime wedges and top with a handful of chopped peanuts and coriander, then sandwich them into lightly grilled burger buns.

See also: Abel and Cole’s Buckwheat with Saffron Yogurt and Asparagus

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