one green planet
one green planet

Using mushrooms gives this burger a meaty-like texture and taste. They hold together really well, with minimal cracking, but always handle them carefully because they are veggie burgers after all! It’s best to chop up all the veggies the same size, preferably really small. I chopped most of the veggies this time, except for the carrots, I used a food processor, as well as the black beans. If using a food processor, be careful not to pulse the veggies too many times as they can become watery and soupy.

Hefty, Hearty Mushroom Burgers [Vegan]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Serves

6

What Ingredients Do You Need To Make Hefty, Hearty Mushroom Burgers [Vegan]

  • 3 cups baby bella mushrooms, finely diced (about 1 8oz. pack)
  • 2 cups red onion, finely diced (about 1/2 of a red onion)
  • 1/2 of a jalapeño, finely diced (optional, but adds a nice spice)
  • 2 tablespoons vegan butter or spray oil of choice
  • couple pinches of sea salt and black pepper, to taste
  • 1 1/4 cups oat flour (or ground oats)
  • 1 tablespoon cumin
  • 1 tablespoon dried parsley (or fresh is better if you have it)
  • 1 large carrot, roughly chopped
  • 1 can black beans, drained and rinsed
  • sea salt and pepper, to taste

How To Make Hefty, Hearty Mushroom Burgers [Vegan]

  1. In a preheated pan, spray oil or melt the butter, then add diced mushrooms, onion and jalapeño. Add pinch of sea salt and pepper. Sauté for about 8 minutes, until mushrooms are cooked and soft.
  2. Add oat flour to a large bowl. If you don't have oat flour, add oats to food processor and pulse until oats become a fine flour. Add to bowl along with cumin and parsley. Mix.
  3. Add roughly chopped carrot to food processor and pulse until finely shredded. Add to large bowl with oat flour. Mix well.
  4. Add black beans to food processor and pulse until smooth, a few small chunks is fine, you don't want to over process. Add to bowl and mix everything together.
  5. Add in mushrooms, onion and jalapeño from pan to bowl and mix everything together, really well. Add salt and pepper to taste. The mixture will be chunky and sticky. Form into about 6 patties.
  6. Reheat pan on medium-high heat and spray more oil (if needed), then add patties. I cooked 3 patties at a time, depends on your pan size. Cook for about 4-5 minutes on each side, and flip, until golden brown and firm.
  7. Serve in a lettuce wrap or on a bun with your favorite toppings!
  8. Enjoy!

Notes

To ensure that the recipe contains no trace gluten, be sure to choose certified gluten-free oats.

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

    Discover more recipes with these ingredients

  • Mushroom


About The Author

photourl

Shannon Leparski

See My Recipes

Shannon Leparski is a health and nutrition enthusiast for the plant-based lifestyle. She shares her colorful, nourishing creations and offers nutrition tips on her blog, The Glowing Fridge. Her passion for promoting the plant-based lifestyle has blossomed since going vegan, and she lives to inspire, motivate, create and flourish from this abundant plant-fueled life.

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.