This gluten-free mushroom burger is a healthier alternative to beef and will surprise your tastebuds! The umami-rich mushrooms and inexpensive protein-filled pinto beans add tons of flavor and texture. The caramelized onions bring this burger to the next level! Reprinted with permission from The Vegan Bean Cookbook by Andrea Soranidis, Page Street Publishing Co. 2021. Photo credit: Andrea Soranidis
Next-Level Mushroom Bean Burger [Vegan]
For the Burgers:
- 4 tablespoons (60 ml) extra-virgin olive oil, divided
- 1/2 yellow onion, minced
- 1 garlic clove, grated
- 1 cup (70 g) shiitake or cremini mushrooms, finely chopped
- 1/2 teaspoon ground cumin
- Sea salt and freshly cracked black pepper
- 1 (15.5-oz [440-g]) can pinto beans, rinsed and drained
- 1 tablespoon (2 g) fresh parsley leaves, finely chopped
- 2/3 cup (60 g) gluten-free quick oats
For the Onions:
- 2 tablespoons (30 ml) extra-virgin olive oil
- 3 medium yellow onions, finely sliced
- 1 tablespoon (15 g) brown sugar
- 1 tablespoon (15 ml) balsamic vinegar
- A pinch of sea salt
- 4 lettuce leaves
- 1 tomato, sliced
- 4 burger buns
- Heat 2 tablespoons (30 ml) of olive oil in a skillet over medium-low heat. Add in the onion, garlic, mushrooms and cumin and stir-fry them for 5 minutes, adding a splash of water if the vegetables begin to brown too much. Season with 1⁄4 teaspoon (or to taste) of sea salt, and add freshly cracked black pepper to taste.
- Place the pinto beans in a large bowl and mash them thoroughly with a potato masher. Alternatively, you can blend them in a food processor. Add in the mushroom mixture, then add the parsley and quick oats. Mix everything together and adjust the seasoning. If the mixture is too dry, add a splash of water. If it’s too wet, add an extra tablespoon (6 g) of quick oats.
- Use your hands or an ice cream scoop to form four patties. Arrange the patties on a baking tray covered with parchment paper, and put them in the refrigerator to set for 30 minutes.
- For the caramelized onions, heat the olive oil in a medium skillet over low heat. Add the onions and allow them to cook for 15 minutes, stirring them often to prevent them from burning. Once they have softened, add in the sugar and balsamic vinegar and let them cook for an additional 10 minutes. Season them with a generous pinch of sea salt, then turn the heat off and set them aside until needed.
- Brush a large skillet with the remaining 2 tablespoons (30 ml) of olive oil, and heat it over medium heat. Add the patties and cook them for 4 minutes on each side, until they’re crispy and golden brown.
- Remove the patties from the skillet and assemble your burgers. Layer 1 lettuce leaf, 1 slice of tomato, 1 burger and a generous dollop of caramelized onions over the base of each bun, top with the other half of the bun and serve.
Store the leftover patties in the fridge for up to 2 days and in the freezer for up to 1 month. Reheat them in the oven for 5 minutes (or 15 minutes if they’re frozen) before serving them.