Vegan Mushroom Bean Burger
This vegetarian, vegan, and gluten-free mushroom burger recipe may just surprise you with how tasty it is. While mushrooms provide plenty of flavor and texture, the addition of pinto beans makes this recipe high in fiber and protein, too. These veggie burgers are easy to make and healthier than beef burgers. Just mash everything up together, form into patties, heat, and serve! Mushrooms are surprisingly similar in taste and texture to meat when cooked, so they are the perfect ingredient for vegetarian burgers. Worried about crumbly veggie burgers? If you've tried making veggie burgers in the past and have struggled with them falling apart or being too dry and crumbly, then try this recipe. There's just enough moisture and egg replacer helps hold it all together.
Servings: 4 servings
Calories: 117kcal
Equipment
- Skillet or fry pan
- Hot Plate or Stove top
Ingredients
- 3 tablespoon canola oil divided; or vegetable oil
- 1 small onion white or yellow, diced
- 1 clove garlic minced
- 3/4 cup mushrooms fresh, diced small
- 3 green onions diced
- 1/2 teaspoon cumin
- 2 tablespoons warm water
- 1 1/2 teaspoons egg replacer
- 1 15-ounce can pinto beans
- 1 teaspoon fresh parsley minced
- Salt to taste
- Black pepper to taste
- For Serving: hamburger buns toppings (lettuce, tomato, onion, pickles, vegan mayonnaise, mustard)
Instructions
- Gather the ingredients.
- Add the oil to a skillet over medium heat. Sauté the diced onion and garlic in 1 tablespoon canola oil for 3 to 5 minutes, until the onions are soft.
- Add the chopped mushrooms, green onions, and cumin and cook for another 5 minutes, or until the mushrooms are cooked. You can add a bit more oil if needed. Set the cooked onion and mushroom mixture aside.
- In a small bowl, combine the warm water and egg replacer and mix together. This will act as your binding agent.
- Next, use a fork or potato masher to mash the beans until well mashed. You can also pulse them in a food processor if you prefer. Add the egg replacer mixture and stir until thoroughly combined.
- In a large bowl, combine the mashed beans mixture with the onion and mushroom mixture and add the parsley, salt, and pepper. Make sure the ingredients are well combined.
- Shape the mixture into patties about one inch thick. If you make them too thin, they may fall apart, but if you make them too thick, it will be more difficult to get them to cook them all the way through.
- Heat the remaining 2 tablespoons of oil in a skillet over medium heat. Cook until the veggie burgers are done, about 3 minutes on each side. You can also use an indoor grill pan to grill your veggie burgers if you have one.
- Serve with your favorite toppings. Enjoy!
Notes
- Veggie burgers need a binder to hold them together. You can use eggs, or vegan alternatives like egg replacer, wheat germ, breadcrumbs, oats, or ground flaxseeds mixed with water.
- Eggs are the most common and effective binder, however, egg replacer works well for a vegan veggie version.
- If you're following a vegan diet, make sure that all of the other components of the burger are vegan. Look for vegan bread (free of dairy or egg) and vegan condiments (free of ingredients like honey).
- If grilling, make sure that you oil your grill grates to prevent the veggie burgers from sticking. Since veggie burgers don't have the same natural juices and fat than a beef burger does, they have the potential to stick on the grates more. We recommend using tongs to run an oiled piece of paper towel along the grates.
Nutrition
Calories: 117kcal | Carbohydrates: 4g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 12mg | Potassium: 122mg | Fiber: 1g | Sugar: 2g | Vitamin A: 90IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 1mg