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 flavors of mushrooms and fresh herbs leaving a heavenly scent floating in your kitchen.
- 1 can unsalted black beans, drained and rinsed
- 1 packet (about 280g, 9.9oz) of salted wild mushrooms
- 1 small red onion, coarsely chopped
- 2 garlic cloves
- 1 tbsp. tamari or soy sauce
- 1 tsp. smoked paprika powder (optional)
- 1 tsp. psyllium husk powder
- ½ tbsp. oat flour
- ½ tbsp. of chopped sage and leaves of one basil stem
- Black pepper to taste
- 1 finely grated carrot
- 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.
- 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.
- Lastly, mix finely grated carrot into the burger batter. Taste and add additional Himalayan salt and pepper if necessary.
- Now, using your hands, form 6 round patties (burgers) and place them onto baking sheet lined with parchment paper.
- Bake the patties at 190°C (375°F) for 30 minutes. Let cool a bit before removing from baking sheet.
One patty has 5.5 GL Points
- Method: Baking
- Serving Size: 1/6 of recipe
- Calories: 77.7 kcal
- Fat: 0.55g
- Carbohydrates: 10.1g
- Fiber: 5.04g
- Protein: 5.56g
Keywords: vegan black bean burger, black bean patties