Not a habitual vegetarian? Me neither, but these black bean burgers make a good argument why having a vegan meal is great…at least once in a while.
These burgers are:
- not mushy
wontmake you miss meat
- very filling
We made these at home to because I had not done groceries in a while and wanted something different for dinner…without messing up the kitchen… or pulling out dinner plates.
It was a low key night.
Adding layers of flavor to the burger
To add umami flavor to the burgers, we added mushrooms and onions to the black beans. Onions are
Umami in the Truffle Mayo
To have even more umami flavor, truffle aioli as a condiment is the perfect way to go. It counterbalances the earthy flavors of the burger and truffles play very well with the mushrooms in the burger- adding another layer of flavor to the whole thing.
Pro tips on controlling the texture:
- Dont pulse too fine in the food processor. Small chunks will still bind together but it won’t be a very smooth mixture that feels unpleasant when eating a burger.
- After forming the patties, to make them even “meatier” bake them in the oven for 10 minutes at 400 degrees. They wont be crumbly, and will have more bite like regular burgers do.
The best takeaway about these burgers, is this conclusion: It’s not bad to have a vegan meal every once in a while. A burger without meat is still as satisfying.
Here’s to more veggie nights….
Tools we used to make this
Not a habitual vegetarian? Me neither, but this Vegan Black Bean Burgers with Mushrooms recipe make a good argument why having a vegan meal is great…at least once in a while.
- Ingredients 2 cups / 340 g black beans , drained and rinsed
- 1 cup mushrooms chopped
- 1 green onion chopped
- 1 onion chopped fine
- 1 lime ,zest and juice
- 1 teaspoon ground cumin
- 1 teaspoon smoked Paprika
- 1/4 cup Panko breadcrumbs
- 1 Tbsp Ketchup
- 1 Cup Sweeet potato mashed
- 4 Kaiser Rolls
For the Truffle Mayo
- 1 Cup Mayonnaise (vegan Mayo for vegan diets)
- 1/ tsp truffle zest
- 1 tsp lime juice
- fresh thyme sprigs
Add beans, onions, green onions, and mushrooms to a baking sheet and bake in an oven for 15 minutes at 400 degrees.
Let cool and add to a food processor.
Add Cumin, Paprika, Breadcrumbs, ketchup, lime juice, sweet potato mashed, and zest, and thyme. Pulse until it’s coarsely blended.
Test with your hands that the mixture holds its shape. If not, blend again and add more breadcrumbs.
Refrigerate for about 15 minutes. This helps it firm up a little and makes it easier to shape the burgers.
Shape into 4 patties, pressing them together firmly then using the palm of your hand press down on the top of each one to make it a burger shape.
To finish the burgers:
Pan fry in a cast iron skillet or in the grill to sear the outside and heat the center.
We use mashed sweet potato instead of eggs as a binder for the burgers. To make quick mashes sweet potatoes, use 1 sweet potato and microwave it for 3-5 minutes until soft. Peel and add to the food processor with the rest of the burger mixture.
After forming the patties, to make them even “meatier” bake them in the oven for 10 minutes at 400 degrees. They wont be crumbly, and will have more bite like regular burgers do
- Category: Lunch
- Method: Burgers, Grill,
- Cuisine: Vegan
Keywords: Black Bean, Burger, Vegan, Vegetarian, Mushrooms, Grilled, Grill,
A little about me
I’m a chef and a former psychologist. I spent years studying how we experience food to make the best eating experiences possible- and I show you how to eat well on this site. I host secret popups in Miami, FL teaching people how to approach good food that’s never been done before.