Vegan Mushroom Bean Burger


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3 tablespoon canola oil (divided; or vegetable oil)
1 small onion (white or yellow, diced)
1 clove garlic (minced)
3/4 cup mushrooms (fresh, diced small)
3 green onions (diced)
1/2 teaspoon cumin
2 tablespoons warm water
1 1/2 teaspoons egg replacer
1 (15-ounce) can pinto beans
1 teaspoon fresh parsley (minced)
Salt (to taste)
Black pepper (to taste)
For Serving: hamburger buns, toppings (lettuce, tomato, onion, pickles, vegan mayonnaise, mustard)


Gather the ingredients.

Add the oil to a skillet over medium heat. Saut the diced onion and garlic in 1 tablespoon canola oil for 3 to 5 minutes, until the onions are soft.

Add the chopped mushrooms, green onions, and cumin and cook for another 5 minutes, or until the mushrooms are cooked. You can add a bit more oil if needed. Set the cooked onion and mushroom mixture aside.

In a small bowl, combine the warm water and egg replacer and mix together. This will act as your binding agent.

Next, use a fork or potato masher to mash the beans until well mashed. You can also pulse them in a food processor if you prefer. Add the egg replacer mixture and stir until thoroughly combined.

In a large bowl, combine the mashed beans mixture with the onion and mushroom mixture and add the parsley, salt, and pepper. Make sure the ingredients are well combined.

Shape the mixture into patties about one inch thick. If you make them too thin, they may fall apart, but if you make them too thick, it will be more difficult to get them to cook them all the way through.

Heat the remaining 2 tablespoons of oil in a skillet over medium heat. Cook until the veggie burgers are done, about 3 minutes on each side. You can also use an indoor grill pan to grill your veggie burgers if you have one.

Serve with your favorite toppings. Enjoy!

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