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]

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Calories

403

Serves

4

Cooking Time

15

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Ingredients

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:

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Preparation

To Make the Burgers:

  1. 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.
  2. 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:

  1. Combine mayonnaise, Sriracha, green pepper sauce, and lime juice in a small bowl.

To Serve:

  1. 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.
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Nutritional Information

Per Serving: Calories: 403 | Carbs: 49 g | Fat: 17 g | Protein: 14 g | Sodium: 796 mg | Sugar: 6 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.