I am so into veggie burgers. For all you meat eaters out there, you gotta give these a try. I never thought I would be saying that I love veggie burgers. I am, however, determined to find the perfect binder. I am still working on that though. My most recent attempts were a Spicy Chickpea Burger and my Vegan Spicy Chickpea Burger were both made with chickpeas and sweet potatoes were the main binder. The second recipe also added some chickpea flour. Answer – Sweet Potato is not enough to hold the burger together. I do really like the sweet flavor and the color the sweet potato brings to the veggie burger. So I wanted to see what would happen when I put black beans and mushrooms together in this Vegan Black Bean Mushroom Burger.
I really focused on finding a veggie burger that would stay together. In addition to the black beans, the mushrooms, the sweet potatoes, I added brown rice. For sure the brown rice will make these stay together. These held up a little better than my earlier veggie burgers but I am still searching. The flavor of these this burger though was really good. I sautéed the mushrooms to add a depth of flavor before adding the spices to the burger. This veggie burger has some great spices in it including smoked paprika, smoked sea salt, Fancy Paprika, New Mexico Chili Pepper and Aleppo Pepper. As you can see, this burger has a smoky Mexican twist to it.
I think the big difference between a burger made with meat and one made using only veggies is that the meat carries most of the flavor you need. When making veggie burgers, other ingredients and spices need to be added to create the flavor. The other fun part about veggie burgers are all the different textures one can create. Again, this burger has beans, potatoes, mushrooms and brown rice.
The cast of characters.
The sweet potatoes cooked and then scooped out.
The mushrooms sautéing in the skillet.
The ingredients in the bowl.
Mixing the burgers in the bowl, and then, cooking in the skillet.
The Vegan Black Bean Mushroom Burger Plated.
- 1 cup cooked brown rice
- 1 - 15 ounce can black beans, mashed
- 3 sweet potatoes, slices in half
- 2 tablespoon avocado oil
- 1 portabello mushroom, chopped
- 1 tablespoon smoked paprika
- 2 teaspoons smoked sea salt
- 2 teaspoons New Mexico Chili Powder
- 2 teaspoons Aleppo Pepper
- 1 teaspoon Fancy Paprika
- 1/4 cup vegan mayo
- 2 tablespoons sriracha sauce
- 2 wheat buns
- 2 slices of red cabbage
- 1 avocado, cut into wedges
- Microgreens for garnish
- Cook the brown rice according to box instructions.
- Lightly oil the flesh side of the sweet potatoes and place on a baking tray.
- Place in a 325 oven and cook for 45 minutes.
- Scoop out the flesh.
- Drain the black beans and mash them with a masher. Leave some of the beans a little chunky.
- Heat a little of the oil in a skillet.
- Add a little bit of each of the spices and saute for 1 minute.
- Add the mushrooms and saute for 4 - 5 minutes until the water is out and the mushrooms are nice and brown.
- Let cool.
- Add all ingredients into a bowl and mix them together.
- Add the rest of the oil to the same skillet that the mushrooms were cooked in.
- Add the veggie patties to the skillet. Cook for 3 - 4 minutes per side.
- Assemble the sandwich by placing the burger on the bun, topping with the sriracha mayo, cabbage, avocado and microgreens.
- Serve and enjoy!