Best Mushroom Black Bean Veggie Burgers Recipes

BLACK BEAN BURGERS

Black Bean Burgers image

Provided by Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 23

Ingredients

6 tablespoons extra-virgin olive oil
1 large red onion, finely chopped
1 clove garlic, finely chopped
3 cups mushrooms, finely chopped
1 tablespoon fresh thyme leaves, chopped
One 14-ounce can black beans, drained and rinsed
2 tablespoons soy sauce
1/4 cup whole-wheat flour
1 tablespoon nutritional yeast flakes (optional)
1000 Island Dressing, recipe follows
4 burger buns
4 butter lettuce leaves
4 teaspoons yellow mustard
4 large tomato slices or 8 medium slices
12 slices dill pickles
Handful of arugula
Salted potato chips, for serving (optional)
4 tablespoons mayonnaise
1 1/2 teaspoons tomato ketchup
1 teaspoon tomato paste
1 1/2 teaspoons capers, finely chopped
1 teaspoon freshly squeezed lemon juice
Small pinch sea salt and freshly ground black pepper to taste

Steps:

Heat 3 tablespoons oil in a large frying pan over a medium heat, then saute the onions for 4 minutes, until they start to soften. Add the garlic, mushrooms and thyme and cook for a further 3 minutes or until most of the mushroom juice has evaporated. Stir in the drained beans and soy sauce and cook through for around 2 minutes, stirring occasionally. Turn off the heat.
Roughly mash the mixture with a potato masher, whilst keeping some texture; be careful not to over mash. Stir in the flour and nutritional yeast flakes, if using. Divide the mixture into 4 portions. Then, using your hands, mold each portion into a burger shape about 1/2 inch thick and 3 inches wide or wide enough to fit your bun.
Put the burgers on a parchment-lined sheet pan. Allow to chill in the fridge for 1/2 hour, to firm up before cooking.
To fry the burgers: Heat the remaining 3 tablespoons oil in a medium-large frying pan over a medium heat (you want to hear a nice sizzle) and cook the burgers for about 2 minutes on each side or until cooked through and crisp brown on both sides.
To assemble the burgers: Spread 1 teaspoon of 1000 Island Dressing on the base of each bun, then lay a lettuce leaf on top. Add a burger, spread a thin layer of mustard onto each burger, add a slice or 2 of tomato, and then 3 thin slices of pickle. Add a few arugula leaves, then spread a little mustard on the underside of each burger top to complete. Serve with potato chips, if using.
Mix all the ingredients together in a small serving bowl, whisking with a fork.
This dressing is delicious spooned over veggie burgers or served as a dip with crudites. I also love it drizzled over a festive vegetarian nut roast the next day in a sandwich. Any unused dressing can be stored in an airtight container in the fridge for up to 4 days.

BLACK BEAN AND MUSHROOM BURGERS

Black Bean and Mushroom Burgers image

This recipe is based off of one from "The Vegetarian Grill" by Andrea Chesman. I found it on the back of the package for my hamburger press. They can easily be made vegan by omitting the goat cheese. They can be made gluten and grain free by using a grain free bread (lots of recipes here on the zaar!) for the bread crumbs and also for the bun (or go naked!) Note: I added salsa as an ingredient because it is such a great condiment with these burgers and you will want to make sure you have some on hand.

Provided by Snowpeas

Categories Black Beans

Time 25m

Yield 6 burgers, 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 onion, finely chopped
6 ounces mixed mushrooms, finely chopped
2 garlic cloves, minced
1/2 teaspoon ground cumin
1 1/2 cups black beans, cooked (or 1 - 15 oz. can)
1/4 cup fresh cilantro (I use closer to 1/2 cup, depends upon your taste)
2 ounces soft fresh goat cheese, crumbled (optional)
4 slices bread (stale or toasted, processed into crumbs)
salt, to taste
pepper, to taste
6 hamburger buns (or hard rolls)
salsa (as a condiment)

Steps:

Get your grill going with a medium-hot fire.
Lightly oil a vegetable grill rack and put it in place.
Saute your onions in a skillet on the stove, cooking until they are golden brown - about 4 minutes.
Add the mushrooms, garlic and cumin. Cook until the mushrooms have released their juices - about 5 minutes.
Spoon the mixture into the food processor. Add the beans and cilantro and process briefly - you want it mixed but still chunky.
Put this mixture into a bowl and stir in the goat cheese if you are using it. Also add the bread crumbs. Season with salt and pepper and mix.
Form into patties.
Brush both sides of the patties with oil or spray with Pam to insure they don't stick to the grill.
Grill until crisp and heated through, about 5 minutes per side.
Serve. Salsa makes a great condiment for these burgers!