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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]

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Serves

4

Ingredients You Need for 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 of 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

To Serve: 

  • 4 lettuce leaves
  • 1 tomato, sliced
  • 4 burger buns

How to Prepare Next-Level Mushroom Bean Burger [Vegan]

  1. 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.
  2. 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.
  3. Use your hands or an ice cream scoop to form four patties. Arrange the patties on a baking tray covered with parchment paper, and set them in the refrigerator for 30 minutes.
  4. To make 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.
  5. 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.
  6. 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.
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Notes

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.

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    About The Author

    photourl

    Andrea Soranidis

    See My Recipes

    The secret to creating memorable vegan meals that are better for your body, budget and busy schedules? Beans! With 20-Minute Italian author Andrea Soranidis’s easy, cost-effective and filling recipes, you’ll learn to transform the humble bean from a pantry staple to the key to hearty, flavorful meals.

    Pump up the protein with lunches like the Next-Level Mushroom Bean Burger, Spring-Perfect Socca Pizza and Smoky and Spicy Chili Sin Carne, which will keep you full and energized all day. Get dinner on the table in minutes with Creamy Edamame Pesto Pasta or Asian-Style Mixed Bean Lettuce Wraps. Indulge in comfort foods like Classic Family Meat(less)loaf, a Sunday Skillet Chickpea Lasagna with Butternut Squash Sauce or Creamy Cannellini Fettuccine Alfredo. Best of all, you won’t taste beans―only deliciousness―in healthier desserts like Banana Bread with a Pulse Twist, Black Bean Chocolate Pudding and PB & Chickpea Chocolate Chip Cookies.

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