Recipe Select: Vegan Black Mushroom Burgers

 

VEGAN MUSHROOM & BLACK BEAN BURGERS

Author: Brittany at ilovevegan.com

If there’s one thing I love about veggie burgers, it would be everything. I love almost everything about veggie burgers. The good ones are delicious (obviously), hearty, messy, ridiculously satisfying and best served with a side of fries (skins on!) If there’s a vegan veggie burger on the menu, I am ordering it, end. of. story.

If there’s one thing I love about veggie burgers, it would be everything. I love almost everything about veggie burgers. The good ones are delicious (obviously), hearty, messy, ridiculously satisfying and best served with a side of fries (skins on!) If there’s a vegan veggie burger on the menu, I am ordering it, end. of. story.

If there’s one thing I don’t like about veggie burgers, it’s the whole making them from scratch thing. Making veggie burgers isn’t difficult, but there’s a certain amount of effort required to make sure the ingredients bind together. Very finely chopping the vegetables is the first crucial step to making a veggie patty that won’t fall apart but unfortunately, teeny-tiny chopping veggies is both time-consuming and boring.

In this recipe, I’m focusing on the food processor attachment with the chopping blade to chop all the veggies for my burgers. There’s lots of mushrooms, carrot, celery, red onion, and garlic, and I want them all chopped super fine and even. I’m also using it to evenly mash and break open my black beans without turning them into a mash. Easy and super lightning fast!

PREP TIME
1 hour 30 mins
COOK TIME
15 mins
TOTAL TIME
1 hour 45 mins
Classic vegan burgers made with a base of mushrooms, veggies, brown rice, black beans and bread crumbs.
Perfect for your summer BBQ!
Recipe type: Sandwich, Lunch and Dinner
Cuisine: Vegan
Serves: 8
INGREDIENTS
Mushroom & Black Bean Patties
  • 1 cup cooked brown rice
  • 1⅓ cups canned black beans, mashed
  • 1 tbsp olive oil (plus extra for frying)
  • 6-8 -medium mushrooms (cremini/white button), finely chopped
  • 1 stalk celery , finely chopped
  • 1 small carrot, finely chopped
  • ¼ red onion, finely chopped
  • 2 cloves garlic, finely minced
  • ½ teaspoon salt
  • 1½-2 cups bread crumbs
  • 1 tbsp ground chia seeds
  • 2 tablespoons nutritional yeast
  • 2½ tablespoons soy sauce
  • squeeze lemon juice
Burger Toppings
  • buns
  • vegan cheese slices
  • tomato, sliced
  • red onion, sliced
  • dill pickles, sliced
  • green leaf lettuce
  • condiments: vegan mayo, ketchup, mustard
INSTRUCTIONS
Mushroom & Black Bean Patties
  1. In a large skillet, heat olive oil over medium-high heat and sauté the finely chopped mushrooms, celery, carrot, onion, and garlic until just tender. Sprinkle with salt and stir.
  2. Add the black beans, brown rice, bread crumbs, ground chia seeds, nutritional yeast, and soy sauce, lemon juice and stir until the mixture gets very thick and difficult to mix. Refrigerate for at least 1 hour.
  3. Portion the burger mixture into ⅓ cup (or slightly larger) patties (21/2″ in diameter and ½” thick). You can now refrigerate, freeze, or cook the patties.
  4. Heat a generous amount of oil over medium heat. Fry each patty for 3-5 minutes, flip, top with a slice of cheese (if using) and cover with a lid until the cheese melts. Warm the cut side of the buns while the patty finishes cooking.
Assembling the burgers
  1. Spread the bottom bun with vegan mayo, top with lettuce, a slice of tomato, the burger patty, pickles, onion, ketchup, mustard, and the top bun. Enjoy

 

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