If you’re craving meat but want to stick with your whole food plant-based diet, try these Black Bean Mushroom burgers.
I know that mushrooms add a “beefy” flavor and I also had seen an episode of America’s Test Kitchen that talked about this quality called “umami” in other foods. If you find that giving up meat is tough then these flavors might help you make the transition.
Also, I recently answered a reader’s question about craving meat that you can read in this article: Reader Questions: Craving Meat and Hungry All the Time?”
I created these black bean mushroom burgers to have some “beefy” umami-tasting substitutions – mushrooms, soy sauce, red wine, and sun-dried tomatoes.
Plant-Based Mushroom Burger Recipe
Soak the sun-dried tomatoes in hot water for about 10 minutes. Once they are plump, drain and set aside.
In a large skillet, saute the onions in water or vegetable broth until golden. Follow by adding in the mushrooms, garlic, and cumin. You want to cook the mushrooms until they start to juice then add in the soy sauce and red wine. If you’d prefer not to use wine, try replacing it with vegetable broth.
Set this aside to cool. The toasted bread should be torn into pieces and crumbled in a food processor then placed aside in a bowl. Add the mushroom mix, sun-dried tomatoes, and black beans to the food processor and pulse to just combine. You want to leave some chunky bits, so be sure not to over-process.
Add this black bean and mushroom burger mix into the bread crumbs and make into 4 patties.
Add to a parchment-lined baking sheet and bake about 5 minutes until brown, then flip and repeat.
Plant-Based Mushroom Burger Toppings
I don’t know about you, but I love the traditional toppings like ketchup, mayo, mustard, pickles, onion, tomato, and lettuce but these would also be great topped with sauerkraut or chili. And, you might enjoy this Thousand Island Dressing with your burger.
Have a look at these black bean inspired recipes:
- Black Bean Tacos with Avocado Cream
- Black Bean Soup with Sweet Potatoes
- Black Bean, Beet Burger
- Black Bean Brownies
Burgers are customizable and a great canvas to layer tons of flavors. You literally have so many options to build flavor. You can keep it simple like onion, lettuce, and pickles. Make your own homemade pickles for burgers and wraps and it’s all the more delicious.
But on the other hand, you can kick your burger up several notches by adding fresh pico de gallo, avocado and maybe some grilled peppers for a southwestern black bean mushroom burger. You could even freshen it up with my Mango Salsa and serve it with a side of chips.
Add kimchi, sesame seeds, bean sprouts, and vegan wasabi mayo for an Asian-style burger.
I’d love to hear your feedback in the comments below for this Black Bean Mushroom Burger! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
Originally posted Dec 11, 2011.
Black Bean Mushroom Burger
- 1/4 cup water
- 1 cup onions chopped
- 8 oz mushrooms roughly chopped
- 1/2 cup red wine
- 1/3 cup low-sodium tamari
- 7-8 sun-dried tomatoes (packed without oil ) or enough for about 1/4 cup
- 1 clove garlic minced
- 1/2 tsp cumin
- 3 slices whole grain bread lightly toasted (about 3 cups)
- 1 15-ounce can black beans (no salt) rinsed and drained (or 1 1/2 cups homemade)
- sea salt and pepper to taste
- 4 whole grain buns
- Preheat over to 375 degrees.
- Soak sun-dried tomatoes in about 1/2 cup hot water for 10 minutes. Drain. In the meantime, heat the 1/4 cup water over medium-high heat in a large skillet. Add onion and cook until golden, about 3 to 4 minutes. Stir in mushrooms, garlic, cumin, and cook until mushrooms have released their juices, about 4 to 6 minutes. Add red wine and tamari and cook to reduce in half. Remove from heat and set aside to cool slightly.
- Tear toasted bread into pieces and place in a food processor. Process until broken down into crumbs. Pour the crumbs into a medium bowl. Add the mushroom mixture and beans to the food processor along with the sun-dried tomatoes; pulse until combined, but not smooth. Leave some chunky bits. Scoop mixture into the bowl with the bread crumbs; season with salt and pepper.
- Mix ingredients together and divide into 2 equal portions. With dampened hands, shape each portion into four patties, about 3 1/2" each for 8 patties. Place burgers on a parchment-lined baking sheet and brown burgers on one side, about 10 minutes. Flip to brown on the other side for another 10, watching to make sure they don't overcook.
- Enjoy with all of the burger fixins’.