Shroom, beet and walnut burger

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Walnuts, mushrooms, black beans and beetroot. A delicious plant-based burger with sweet beetroot relish, vegan "cheese" and remoulade sauce. Here's how to make your own at home...

You'll need to prepare the beetroot relish and soak the walnuts in the fridge for 24 hours before you can start to cook.

The Beach Hut Shroom Burger At Watergate Bay


Potato bun (we use Dabara bakery)

For the plant-based patty
Makes 6

  • 50g walnut halves (soaked in water for 24 hours)
  • 500g black beans, drained (or kidney beans)
  • 450g button mushrooms
  • 200g grated beetroot
  • 20ml sunflower oil
  • Salt to taste


For the beetroot relish

  • 200ml cider vinegar
  • 40g caster sugar
  • 5g salt
  • 500g grated raw beetroot


For the filling

  • Large tomato slices
  • Your favourite vegan cheese slice
  • Remoulade sauce (vegan mayo, tomatoes ketchup, siracha hot sauce, diced gherkin)
  • Dill pickle


  1. Soak the walnuts in a bowl of water and place in the fridge for 24 hours.
  2. Finely chop the button mushrooms.
  3. In a frying pan, heat a drizzle of sunflower oil. 
  4. Sweat the mushrooms on low with a pinch of salt.
  5. Add the grated beetroot to the mushrooms and continue to fry for 20 minutes on low. 
  6. Remove from the heat and allow to cool in a large bowl.
  7. Finely chop the soaked walnuts and add to the cooled mushroom and beetroot mixture. 
  8. Add the drained black beans and combine all the ingredients, crunching the beans between your fingers until the mixture is well combined. 
  9. Shape the mixture into burger rounds and place on a baking tray lined with greaseproof paper. Refrigerate for at least two hours before cooking.  

For the relish

  1. Bring 200ml of cider vinegar to the boil with 40g of castor sugar and 5g salt, leave to cool. 
  2. Place the 500g grated beetroot in a bowl and cover with the vinegar solution, leave for 24-48 hours to pickle.

Put it all together

  1. Lightly dust the patties in rice flour.
  2. Shallow fry the Shroom burger patties for 4 minutes on either side on a medium heat until lightly browned. 
  3. Prepare your burger bun with a spoon of remoulade sauce on one side.
  4. Once the burger is cooked, pile it all together in the bun with the vegan cheese, beef tomato slice and topped off with a heap of beetroot relish. 
  5. Enjoy!
The Beach Hut At Watergate Bay