The Ultimate 3-Step Vegetarian Burger
Say goodbye to mushy, crumbly veggie burgers! This foolproof 3-step recipe uses black beans and mushrooms to create a firm, juicy, and incredibly flavorful patty that holds together perfectly, every time. It's the best homemade vegetarian burger recipe you'll ever need.
Equipment
- 1 Large skillet non-stick recommended
- 1 Large mixing bowl
- 1 Spatula
- 1 Potato Masher or Fork
Ingredients
- 1 can 15 ounces Black Beans (rinsed, drained, and patted very dry)
- 8 ounces Cremini Mushrooms finely chopped
- ½ cup Yellow Onion finely chopped
- 2 cloves Garlic minced
- ¾ cup Panko Breadcrumbs For gluten-free, use pulsed gluten-free rolled oats
- 1 Large Egg lightly beaten
- 1 tablespoon Soy Sauce or Tamari for gluten-free
- 1 teaspoon Smoked Paprika
- ½ teaspoon Cumin
- 1 tablespoon Olive Oil
- Salt and Black Pepper to taste
Instructions
- BUILD THE FLAVOR BASE: Heat olive oil in a large skillet over medium heat. Sauté the chopped onion until soft (about 5 minutes). Add the garlic and mushrooms and cook until the mushrooms have released their moisture and browned (7-8 minutes). Stir in the soy sauce, smoked paprika, and cumin, and cook for 1 more minute. Remove from heat and let cool slightly.
- CREATE THE PATTY MIXTURE: In a large bowl, add about half of the dried black beans and mash them with a fork to create a paste. Add the remaining whole beans, the cooled mushroom mixture, panko breadcrumbs, and beaten egg. Mix gently until just combined—do not overmix.
- CHILL, FORM, AND COOK: Cover the bowl and chill the mixture in the refrigerator for at least 20 minutes. This is a crucial step to prevent the patties from falling apart. Once chilled, divide the mixture into 4 equal portions and form them into firm patties. Cook on a lightly oiled skillet over medium heat for 5-7 minutes per side, until a golden-brown crust forms and they are heated through.
Notes
- The Secret to a Firm Patty: The two most important steps are drying the black beans thoroughly and not skipping the chilling time. This ensures your patties are easy to handle and won't fall apart during cooking.
- Vegan Option: To make this recipe vegan, simply replace the large egg with a "flax egg." Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 10 minutes to thicken before adding it to the mixture.
- Storage: Uncooked patties can be refrigerated for up to 2 days or frozen for up to 3 months. Cook directly from frozen, adding a few extra minutes to the cooking time.
- Nutritional Information (per patty): Calories: 210kcal | Protein: 12g | Fiber: 9g | Carbohydrates: 30g | Fat: 5g. Please note that nutritional information is an estimate and can vary based on the specific ingredients used.