Mushroom/Bean Burger

While “surfing” the internet for the best, most delicious vegan burger, I was overwhelmed with a slew of recipe choices. Yikes! I prepared some but was sorely disappointed. The burgers were either too mushy, didn’t hold their shape, or literally disintegrated in the pan. The burgers did not have the “meatiness” that I was looking for nor that satisfying flavor. The task itself became too much, and too expensive, so I resorted to eating the premade, manufactured Impossible or Beyond Meat frozen burgers. In an attempt to enhance the "most delicious vegan burger" experience, I would load the burger with sliced tomatoes, avocado slices, lettuce, and onions, along with the typical condiments. Even as I am typing this, I take a deep breath. Don’t get me wrong, the burger was tasty, albeit processed.

Finding a satisfying burger that replicates a traditional meat burger was difficult…until now! Once again, my favorite magazine, Real Simple, solved my dilemma.  This recipe incorporates a black bean and mushroom mixture but includes eggs and cheese. Simple fix, or should I say, “real simple” fix.  I used Just Eggs, a replacement product sold at grocery stores. (Even Amazon carries this product. You can find anything on Amazon!) In addition, I made a vegan version of parmesan cheese. (Recipe below.) Besides being loaded with protein and healthy ingredients, these black bean and mushroom patties are so savory and delicious, no one will ever miss the meat! Enjoy…

Ingredients

3 Tbsp. avocado oil, divided

1 lb. mixed mushrooms, diced

3/4 tsp. sea salt, divided

1 Tbsp. Bragg Liquid Aminos Soy Sauce Replacement

2 Tbsp. tomato paste

2 cloves garlic, minced

1 15-oz. can organic black beans, drained and rinsed

6 Tbsp. Just Egg replacer

1/2 cup panko breadcrumbs

1/2 cup vegan Parmesan cheese (see note for homemade Parm)

1/3 cup vegan mayonnaise

2 tsp. sriracha

6 burger buns, toasted

Butter lettuce, sliced tomatoes, pickles for topping, vegan sliced cheese (optional)

Directions

1.       Heat 1 tablespoon oil in a large skillet over medium Add mushrooms; cook stirring occasionally, until lightly browned and liquid is released, about 10 minutes. Add 1/2 tsp. salt, soy sauce, tomato paste, and garlic; cook, stirring until tomato paste darkens, about 2 minutes.

2.       As the mushrooms are cooking, place beans in a bowl and mash with a fork until almost smooth.

3. Add egg replacer, breadcrumbs, parmesan cheese, mushrooms, and remaining 1/4 tsp. salt. Using a wooden spoon thoroughly mix all ingredients.

4.       Wipe skillet clean and heat 1 Tbsp. oil over medium heat. Divide mixture into six sections. Shape each section of bean/mushroom mixture into 6 patties, about 3 inches wide and 1 inch deep. When oil is hop, place 3 patties in the skillet and cook until they are well browned, 3 – 4 minutes on each side. Remove from skillet. Add additional 1 Tbsp. oil and remaining 3 patties, continuing the same process. (If burgers seem slightly wet, place in the oven for about 10 minutes at 350 degrees.)

5.       Prepare mayo/sriracha spread. Combine mayonnaise and sriracha in a small bowl, stirring to combine.

6.       Assemble burgers on toasted buns.

Serve with fries, or a delicious vegan Cole slaw.+

NOTE: To make vegan parmesan cheese combine 1/2 cup raw cashews, 3 Tbsp. nutritional yeast, 3/4 tsp. sea salt, 3/4 tsp. garlic powder to the bowl of a food processor. Pulse until a fine meal is achieved. Store in an airtight container in the refrigerator to keep fresh.