I had been craving a beef hamburger, but since it was not an option, I decided to experiment with a black bean burger. I knew that mushrooms would lend the “beef” flavor I’d been craving. Then I remembered an episode of America’s Test Kitchen that talked about this quality in other foods. With inspiration from browneyedbaker.com, I created these black bean mushroom burgers and added some “beefy” replica substitutions – mushrooms, soy sauce, red wine, and sun dried tomatoes.
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, you now have a southwestern black bean mushroom burger. Add kimchi, sesame seeds, bean sprouts and vegan wasabi mayo for an Asian style 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
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
| Prep Time | 25 minutes |
| Cook Time | 10 minutes |
Servings | people |
- 1/4 cup water
- 1 cup copped onions
- 8 oz mushrooms, roughly chopped roughly chopped
- 1/2 cup red wine
- 1/3 cup soy sauce
- 7-8 non oil-packed sun-dried tomatoes or enough for about about 1/4 cup
- 1 clove garlic minced
- 1/2 tsp cumin
- 3 slices whole grain bread lightly toasted
- 1 15-ounce can low sodium black beans rinsed and drained (or 1 1/2 cups homemade)
- sea salt and pepper to taste
Ingredients
| Rate this recipe! |
- Preheat over to 375 degrees.
- Soak sun-dried tomatoes in about 1/2 cup hot water for 10 minutes. Drain. In the meantime, heat 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 soy sauce and cook to reduce in half. Remove from heat and set aside to cool slightly.
- Tear toasted bread into pieces and place in 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 4 equal portions. With dampened hands, shape each portion into four thick patties. Place burgers on a cookies sheet lightly coated with cooking spray and brown burgers on one side, about 5 minutes. Flip to brown on the other side and heat through.
- Enjoy with all of the burger fixins’.
Hi I am new in this I need to change my diet into eating healthier
Hey there, I’m so glad you want to jump on board eating a plant-based diet! ???? Be sure to check out my “Start Here” page as you’ll find helpful articles. Does it seem a bit overwhelming? Let me know your biggest challenge and I’ll try to steer you in the right direction. Oh, and if you feel like it, you can join my email newsletter list. I’ll send you a couple of recipes and an article about once a week. All the best.
Hi there,
What can I use instead of red wine? (Not alcohol)
And the sundried tomatoes, are they the ones you use from a jar?
Many thanks,
Isabelle
You could use vegetable broth for the wine or mix with some grape juice. I think all grape juice would be too sweet. For the sun-dried tomatoes, they are the ones not from the jar, but the ones usually in a package. These need to be soaked first. If you are allowed or a bit of oil you can use the jarred ones and rinse them under hot water first. They won’t need any soaking.
Thank you so much. I absolutely love this recipe. I have tried other black bean burger recipes however they are always a little dry. This is moist and very tasty.
Thanks, Suzanne, I’m so glad you enjoyed it!