mushroom burger recipe| vegan black bean mushroom burger recipe
Vegan mushroom bean burger is an easy recipe for a hearty meal. Learn to make this yummy recipe here.
Equipment
- can opener
- Frying pan or skillet
- Food processor
- Air fryer
Ingredients
- 2 tablespoon olive oil divided
- 1 medium onion chopped, about ½ cup
- 1 cup canned black beans drained and rinsed
- 5 cups mushrooms finely chopped
- 1 tablespoon ginger-garlic paste
- 1 tablespoon paprika
- ¾ cup lentil flour plus more if needed
- 3 tablespoon chia seed meal or flaxseed meal
- Salt to taste
Instructions
- Heat about 1 tablespoon of oil in a pan over medium heat. Add the chopped onion and cook until softened.
- Add the chopped mushrooms, salt, paprika and ginger-garlic paste. Cook over medium heat until the mushrooms soften and most of the moisture they release has evaporated.
- Remove from the heat and allow the mushroom mixture to cool.
- Add the drained and rinsed black beans, chia seed meal and lentil flour. Mix well.
- Transfer the mixture to a food processor and pulse until it comes together. Do not process it into a completely smooth paste.
- Check the consistency. The mixture should be moist but firm enough to shape. If it feels too wet or sticky, add a little more lentil flour.
- Shape into patties. Lightly oil your hands if the mixture sticks. Arrange the patties on a parchment-lined tray and freeze for 2–3 hours, or until firm enough to handle easily.
- Preheat the air fryer to 190°C / 375°F for 5 minutes.
- Lightly brush the patties with the remaining oil. Arrange them in a single layer in the air fryer basket.
- Air fry at 190°C / 375°F for 10–12 minutes.
- Carefully flip the patties, brush with a little more oil if needed, and air fry for another 4–5 minutes.
- The patties are ready when they are firm, browned on the outside and release easily from the air fryer basket.
- Serve the patties on their own or assemble them in burger buns with lettuce, cucumber, tomato, onion and your favourite sauce.
Notes
Drain the canned black beans well. Extra liquid can make the burger mixture difficult to shape.
Cooking the mushrooms until most of their moisture has evaporated helps prevent soft or fragile patties.
Chia seed meal or flaxseed meal acts as a binder.
If the mixture feels too wet, add a little extra lentil flour before shaping.
The uncooked patties can be frozen. If cooking them completely frozen, allow approximately 5 additional minutes, checking for doneness rather than relying only on time.
Cooking the mushrooms until most of their moisture has evaporated helps prevent soft or fragile patties.
Chia seed meal or flaxseed meal acts as a binder.
If the mixture feels too wet, add a little extra lentil flour before shaping.
The uncooked patties can be frozen. If cooking them completely frozen, allow approximately 5 additional minutes, checking for doneness rather than relying only on time.