Vegan Mushroom-Bean Burgers Recipe
I like to see these delicious vegan burgers with Sweet Potato Fries. They are also wonderful without the buns and topped with salsa and/or guacamole. For a more pronounced Mexican flavor, double the amount of cumin and include the optional cilantro in the recipe.
Serves: 4 sandwiches
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped onion
- ¾ cup finely chopped fresh cultivated white or cremini mushrooms
- 3 scallions, white and green par, thinly ts, thinly sliced
- 2 large cloves garlic, finely chopped
- ½ teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- 2 tablespoons all-purpose flour
- 1 (15-ounce) fried vegetarian pinto or black beans
- ½ cup rolled oats (not instant)
- 1 tablespoon finely chopped fresh cilantro or parsley (optional)
- 4 split hamburger buns, preferably whole wheat
- Ketchup, mustard, pickles, relish, salsa, or guacamole, for topping
- In a medium nonstick skillet, heat ½ tablespoon of the oil over medium heat. Add the onion and cook,
stirring, until softened, about 3 minutes.
- Add the mushrooms, scallions, garlic, cumin, salt, and pepper; cook, stirring, until mushrooms have released most of their liquids, 3 to 4 minutes. Add the ﬂour and cook, stirring constantly, 1 minute. Add the refried beans, oats, and cilantro (if using), stirring well to thoroughly combine; cook, stirring constantly, 2 minutes.
- Remove from heat and let cool to room temperature. Divide the mixture into 4 portions and shape into about ½-inch-thick patties.
- In a large nonstick skillet, heat the remaining oil over medium heat. Add the patties and cook until nicely browned, 3 to 4 minutes per side.
- Serve at once, in hamburger buns, with desired toppings passed separately.
Per serving (includes bun):
- Calories 354
- Protein 13g
- Total Fat 11g
- Sat. Fat 2g
- Cholesterol 0mg
- Carbohydrate 52g
- Dietary Fiber 9g
- Sodium 605mg