Mushroom/Bean Burger

Searching for the perfect vegan burger turned out to be much harder than I expected. One quick internet search led to hundreds of recipes, all claiming to be "the best." Curious, I tried several, hoping to find one that was hearty, flavorful, and satisfying.

Unfortunately, most were disappointing. Some were too mushy, others fell apart in the pan, and few had the rich, "meaty" texture I was craving. After enough failed attempts—and more money spent than I'd like to admit—I found myself relying on frozen Impossible or Beyond Meat burgers. Dressed up with fresh tomatoes, avocado, crisp lettuce, onions, and all the usual toppings, they were certainly tasty. Still, I couldn't help wishing for a homemade version made with simple, wholesome ingredients.

Then, once again, Real Simple came to the rescue. Their black bean and mushroom burger recipe had everything I was looking for. Although the original recipe called for eggs and Parmesan cheese, making it vegan was easy. I substituted Just Egg and my homemade vegan Parmesan (recipe below).

The result? A savory, protein-packed burger that's sturdy, satisfying, and full of flavor. It's the kind of burger that just might convince even the biggest meat lover that they won't miss the meat.

I hope you enjoy it as much as I do!

Ingredients

3 Tbsp. avocado oil, divided

1 lb. mixed mushrooms, diced

3/4 tsp. sea salt, divided

1 Tbsp. Bragg Liquid Aminos Soy Sauce Replacement

2 Tbsp. tomato paste

2 cloves garlic, minced

1 15-oz. can organic black beans, drained and rinsed

6 Tbsp. Just Egg replacer

1/2 cup panko breadcrumbs

1/2 cup vegan Parmesan cheese (see note for homemade Parm)

1/3 cup vegan mayonnaise

2 tsp. sriracha

6 burger buns, toasted

Butter lettuce, sliced tomatoes, pickles for topping, vegan sliced cheese (optional)

Directions

1.       Heat 1 tablespoon oil in a large skillet over medium Add mushrooms; cook stirring occasionally, until lightly browned and liquid is released, about 10 minutes. Add 1/2 tsp. salt, soy sauce, tomato paste, and garlic; cook, stirring until tomato paste darkens, about 2 minutes.

2.       As the mushrooms are cooking, place beans in a bowl and mash with a fork until almost smooth.

3. Add egg replacer, breadcrumbs, parmesan cheese, mushrooms, and remaining 1/4 tsp. salt. Using a wooden spoon thoroughly mix all ingredients.

4.       Wipe skillet clean and heat 1 Tbsp. oil over medium heat. Divide mixture into six sections. Shape each section of bean/mushroom mixture into 6 patties, about 3 inches wide and 1 inch deep. When oil is hop, place 3 patties in the skillet and cook until they are well browned, 3 – 4 minutes on each side. Remove from skillet. Add additional 1 Tbsp. oil and remaining 3 patties, continuing the same process. (If burgers seem slightly wet, place in the oven for about 10 minutes at 350 degrees.)

5.       Prepare mayo/sriracha spread. Combine mayonnaise and sriracha in a small bowl, stirring to combine.

6.       Assemble burgers on toasted buns.

Serve with fries, or a delicious vegan Cole slaw.+

NOTE: To make vegan parmesan cheese combine 1/2 cup raw cashews, 3 Tbsp. nutritional yeast, 3/4 tsp. sea salt, 3/4 tsp. garlic powder to the bowl of a food processor. Pulse until a fine meal is achieved. Store in an airtight container in the refrigerator to keep fresh.