Black beans make a dense veggie burger, but when combined with Shiitake mushrooms, they're taken to a whole new level. Sautéed Shiitake mushrooms give these burgers a meaty and satisfying texture and they're topped with a creamy, spicy aioli sauce that pairs so well with them. Serve these burgers on toasted buns and save the remaining spicy aioli for dipping sweet potato fries — you're going to want to.
Shiitake Black Bean Burgers [Vegan]
For the Burgers:
- 1 tablespoon olive oil
- 1 cup Shiitake mushrooms, stems removed and diced very fine
- 15-ounce can unsalted black beans, drained and rinsed
- 1/4 cup finely chopped red onion
- 1 tablespoon minced fresh garlic
- 2 teaspoons lower-sodium soy sauce
- 1/2 teaspoon crushed sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup panko breadcrumbs
- 1 flax egg (1 tablespoon ground flax, plus 3 tablespoons water)
- Cooking spray
- 4 hamburger buns
- 2 cups baby arugula
- 2 Roma tomatoes, sliced
For the Spicy Aioli:
To Make the Burgers:
- Preheat oven to 425°F. Add olive oil to a skillet over medium-high heat. Cook for 2-3 minutes, just until mushrooms start to soften. In a large bowl, add beans and lightly mash. Stir in onion, garlic, soy sauce, sea salt, pepper, breadcrumbs and flax egg. Divide mixture into 4 portions and shape into 1/2-inch thick patties.
- Arrange patties on a baking sheet coated with cooking spray. Bake at 425°F for 8 minutes, flip; then cook for 7-8 minutes more.
To Make the Aioli:
- Combine mayonnaise, Sriracha, green pepper sauce, and lime juice in a small bowl.
- Toast buns, and top each bun half with a patty, 2-3 tomato slices, 1 tablespoon aioli sauce, a handful of arugula (roughly 1/2 cup), and top halves of buns.