vegetarian mushroom bun burger with sweet potato patty

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.


Save this recipe for later!

mushroom bun veggie burger with sweet potato patty and lots of vegetables. Vegetarian/ vegan burger


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