I still can't go over how much these vegan mushroom and black bean burgers look like real meat in these pictures. Maybe it's the lighting, who knows? But guys, I SWEAR IT'S NOT MEAT! And that's a good thing because these are way better than meat.
The best burger to me is a double burger in between two buns with all the toppings!!! Avocado, tomatoes, and lettuce which are all drowning in a thick, creamy vegan mayo and sriracha sauce. Oh, and a side of sweet chili chips. The ultimate comfort meal that shouts "treat yo' self".
🍔I live by it every s i n g l e DAY! 🍔
Why these vegan mushroom and black bean burgers are the best?
- They have an amazing meaty texture thanks to the mushrooms and my secret ingredient (walnuts!). Yes, you need to try it.
- They are packed full of protein from the black beans.
- Zero-waste friendly; a great way to use up leftover rice.
- They are freezer friendly too. Just prepare a big batch and freeze them for a quick lazy meal.
- SO MUCH cheaper than the store-bought ones. And healthier too; no preservatives, no nasties 😉
- Requires only one bowl to mix all the ingredients in; fewer dishes to wash
I know some of you might be probably wondering why the bun is pitch black... well, it's not burnt haha. It's just a type of bread that I found at a local bakery. They are using activated charcoal powder to give the bread this black color. Same as in some "detox" activated charcoal face masks that you can find on the market.
Activated charcoal is supposed to help your body detox by trapping toxins, preventing your body from absorbing them.
If you liked this comfort food recipe you’ll LOVE:
I love to see all your yummy creations! ♥️
Mushroom & Black Beans Veggie Burgers (1-bowl)
For the patties:
- 2 tablespoons ground flax seeds
- 1 tablespoon vegetable oil, I used olive oil
- 1 onion, diced (I used red onion)
- 4 garlic cloves, minced
- 500 grams mushrooms, finely chopped
- 1/2 cup walnuts, finely chopped
- 3 tablespoons reduced-sodium soy sauce
- 1 cup leftover rice, I used wild rice
- 1 cup bread crumbs
- 2 cups cooked black beans
- salt & pepper to taste
Sriracha vegan mayo:
- 1/3 cup vegan mayo, Hellman's vegan mayo is the best
- 2-3 tablespoons hot sauce, I used sriracha
- burger buns
- sliced tomatoes
- red onion rings
- In a large mixing bowl, add the ground flax seeds together with 1/4 cup water. Set aside for 5 minutes to thicken.
- To a large frying pan, add the oil, onion and garlic and sauté on high heat until golden, for about 7 minutes. Add a splash of water every now and then to deglaze the pan.
- Then add the mushrooms and walnuts and cook for a further 5 minutes. Then add the soy sauce and continue to cook until all the moisture evaporates. (8 minutes or so)
- Add the black beans in the flaxseed mixture bowl and mash with a fork or an immersion blender. Then add the rice, bread crumbs, mushroom mixture and salt & pepper to taste. Combine until fully mixed, with your hands and form into burger patties.
- Layer them on a baking sheet and cook them for 25 minutes at 200° celsius. Or add some oil in a frying pan and cook them 5 minutes on each side until golden.
- While the burgers are cooking, make the sriracha mayo; just combine the vegan mayo and the sriracha in a small bowl.
- Toast the burger buns if desired, and prepare the veggie toppings for the burgers.
- When the patties are ready assemble your burger. Serve hot with a side of chips, salad or baked potatoes.