A Vegan Mushroom and Bean Burger combines earthy mushrooms and protein-rich beans to create a flavorful and satisfying plant-based alternative. The savory blend of mushrooms adds depth, while the beans contribute a hearty texture, making it a delicious and nutritious choice for those seeking a cruelty-free burger option. This eco-friendly creation highlights the versatility of plant-based ingredients in crafting a wholesome and tasty meal.
Ingredients:
- 1 cup mushrooms (finely chopped)
- 1 can black beans drained and rinsed
- 1/2 cup gluten-free oats
- 2 flax eggs
- 1 tbsp ketchup
- 1/3 cup chopped pickled beets
- 1 tbsp soy sauce (gluten-free)
- 1 tsp liquid smoke
- 2 tsp onion powder
- 1 tbsp garlic powder
- 2 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 tsp salt
- 1/2 tsp pepper
Instructions:
- Into a food processor add oats and pulse for a few seconds. Add mushrooms and pickled beets and process for a few more seconds. Set aside.
- Combine your ground flax seeds with water and let it sit for a few minutes.
- Next, add your black beans and the other ingredients to the food processor and pulse until ingredients are well combined. Don’t over mix, you still want some texture to the patties.
- Add the bean mixture to the oat and mushroom mixture. Then add your flax egg and still everything together (you can also use your hands).
- If the mixture is too wet or sticky, you can simply add more oats. If it’s too dry, add a little water.
- Form the burger patties with your hands and place them in a lined baking tray. Place the tray with the patties in the freezer for 20-30 minutes to firm up (optional).
- When ready to cook them, add some oil in a large frying pan and fry the patties for 5-6 minutes on each side or until they firm up.
- Brush some barbecue sauce, ketchup or hot sauce onto the burgers while cooking.
- Assemble the black bean burgers with your favourite burger buns and fixings like lettuce, avocado, pickles, caramelized onions, alfalfa sprouts, tomatoes, etc.
