Black Bean Mushroom Burger
"Here’s a quick and easy black bean mushroom burger recipe that requires 15 minutes of your time (+ baking time), a food processor and oven. These vegan black bean burgers combine the delightful flavours of mushrooms and fresh herbs leaving a heavenly scent floating in your kitchen. This is a great recipe for batch cooking as well – make enough to last for a week and store in freezer for easy lunches and dinners. Furthermore, if you have dietary restrictions, you’d be interested to know that my black bean mushroom burger recipe is: Gluten-free Oil-free Low-fat Nut-free Peanut-free Soy-free Can be made grain-free (see tips) Candida diet friendly Low glycemic and therefore contributing to stable blood sugar"
NotesIf you’re lazy or in a hurry or just don’t have fresh onion and garlic, go ahead and use onion powder (about 1 tablespoon) and garlic powder (1 teaspoon) instead. However, you’ll end up with a bit less of batter (by a margin of the onion to be precise).
I have good news for those without food processor – you can still make this recipe! Take a large bowl (flat bottom) and use potato masher to mash the beans. Then, chop onion, garlic and fresh herbs really fine and mix all ingredients with mashed beans. Use your hands to get a really smooth batter.
In case you can’t find salted mushrooms anywhere, here’s what you do! Slice up about 400 grams (14oz) of mushrooms and cook them in a pan to let the water seep out. If you keep the heat low, the mushrooms will just simmer in their liquid. Heat skillet over medium high or high heat to get rid of all that liquid. If the mushrooms will start with stick to the pan, but you see there’s more liquid in them, add a tablespoon (or two) of broth or water. Remember, you’ll need to add more tamari or salt to the recipe when you use fresh mushrooms.
Add a few tablespoons of nutritional yeast to the batter for cheesy flavour.
Oat flour can be substituted with any other flour of your liking, i.e. buckwheat flour, rice flour, chickpea flour, millet flour, corn flour, spelt flour etc.
Should you not be able to get your hands on psyllium powder, use about 1½ tablespoon more of oat flour.
For a grain-free version, leave out oat flour and use an additional ½ teaspoon of psyllium powder.
Makes6 burgers
Preparation Time15 min
Chilling Time10 min
Cooking Time30 min
Ingredients
- 1 can black beans, drained and rinsed
- 9 9/10 (1-ounce) salted wild mushrooms
- 1 small red onion, coarsely chopped
- 2 clove garlic
- 1 tablespoon tamari or soy sauce
- 1 teaspoon smoked paprika
- 1 teaspoon psyllium husk powder
- 1 tablespoon oat flour
- 1 dash black pepper
- 1 medium carrot, grate
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First, rinse the salted mushrooms and soak in fresh water to remove excess salt. Once soaked, it’s important to drain as much water out of them as you can. Then, rinse and drain the black beans as well.
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Next, coarsely chop the onion and garlic and process all ingredients (except the carrot) in food processor until homogeneous batter forms. You may need to scrape sides in between.
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Lastly, mix finely grated carrot into the burger batter. Taste and add additional salt and pepper if necessary.
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Now, using your hands, form 6 round patties (burgers) and place them onto baking sheet lined with parchment paper.
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Bake the patties at 190°C (375°F) for 30 minutes. Let cool a bit before removing from baking sheet.