Mushroom ‘bun’ burger

A healthier yet still decadent mushroom bun sweet potato burger.

Serves: 1-4 ( makes 4 patties and can adjust other ingredients accordingly)

Cooking & Preparing Time: 35 minutes


For the Burger buns/filling:

  • 2 Portobello mushrooms
  • Handful Spinach
  • 1 Beef Tomato
  • Orange peppers
  • 1 Clarence Court Burford Brown Egg
  • ½ Red onion
  • Avocado
  • Coconut oil, for pan                  

*note= You can use your own rainbow veggies of choice, like the suggestion above. I used beef tomatoes, yellow orange and red peppers, orange and purple carrots, beetroot, avocado, salad leaves and red onion.

For the Sweet potato patties: ( makes around 4 patties. any leftovers can be formed into patties and frozen)

  • 1 Medium-large sweet potato, baked (may need two potatoes if you’re looking for thicker patties)
  • ½ can Cannellini beans, drained
  • 1/2 cup chopped spinach
  • 1 tbsp tahini
  • Splash of apple cider vinegar
  • ¼ tsp garlic, onion, cayenne (less if not wanting to be spicy), paprika, black pepper
  • Additional seasonings – to taste ( salt & pepper)
  • 1/6 cup oat or wheat flour
  • Panko bread crumbs for crispy ‘breading’



  1. Preheat the oven to 200°C.
  2. Prepare the burger patty first. Bake and peel the sweet potato (to easy-bake you can use the microwave- simply wash, prod with fork several times and wrap in damp paper towel then microwave for 2-3 minutes on either side , till soft).
  3. Add the beans and baked sweet potato to a bowl and mash. Then add chopped spinach, tahini, splash of vinegar and mix.
  4. Add in all seasonings and the flour – if the mixture is still too wet then thicken with extra flour.
  5. Form into patty shape and coat with panko breadcrumbs for a super-crispy coating. Meanwhile heat ½ tbsp Coconut oil in a frying pan and then cook till browned on both sides ( around 2-3 minutes each side).
  6. To finish the cooking place in the oven for 12-15 minutes.
  7. Meanwhile chop all of the rainbow veggies you’re using into medium/thick slices, using a vegetable peeler for carrots and other veg you want to make into thin slices, ready to stack in the burger bap.
  8. For the mushroom buns- Simply remove stalks and drizzle with oil lightly then season with salt and pepper. To cook the buns you can either fry lightly on either side for a few minutes or you can skip this step and simply place the mushrooms in the oven at the same time as the sweet potato burger). note* = The mushrooms may shrink in size in the oven
  9. When there’s only a few minutes left of cooking time then fry a Clarence Court Burford Brown egg in a pan.  1 per each burger being made.
  10. Stack burger bun/s with all you rainbow veggies and the patty then top with the fried egg.



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