This simple recipe sets you up for a Summer full of cookouts and delicious snacks. Made with mushrooms, a few gluten-free whole grains, black beans, and some simple seasonings, you’re on your way to some super yummy homemade burgers. Pair this with a leafy green salad like my Perfect Kale Salad or the hearty Sweet Potato salad for a full meal! In the video I’ve made a double batch so that I have plenty to freeze for later – the recipe below is a half batch so that you can make the most of all the mushrooms you got in your delivery. Of course, if you have more mushrooms and grains on hand, double it up! 🍔
I’ve been making these burgers for years as a replacement for boxed or prepared burgers. There are lots of good brands to choose from, and they are so delicious, but like all prepared foods, these can get expensive. Adding to that, there has been a surge of interest in ‘plant-based’ meat over the past few months, so faux meat and veggie burgers have become even more popular and scare!
Any why choose veggie burgers over regular burgers? Not only are plant-based foods and plant-based meat (like vegan chicken or Beyond Burgers) super delicious, it’s becoming increasingly clear that eating a more plant-based diet is better for your health.
These easy burgers made with whole grains and beans, so they are full of protein, and have the health benefits of both mushrooms and carrots. Seasoned simply, with some liquid smoke and Worchestershire sauce, they can be the base for your favorite buger toppings. I like using my homemade pickles and some vegan cheese, along with mustard and fresh greens. Because these are made with grains, they are also perfect as a ‘Paleo-style’ burger wrapped in lettuce, or served alongside a salad.
Homemade Mushroom Burgers
1 cup fresh cremini mushrooms
¾ cup black beans (half of a 15-ounce can), drained and rinsed
⅓ cup rolled oats
½ cup cooked quinoa
¼ cup ground walnuts, pecans, or sunflower seeds
¼ cup shredded carrots
¼ teaspoon each sea salt and black pepper
1 Tablespoon tahini
2 teaspoons vegan Worcestershire sauce
¼ teaspoon liquid smoke (optional)
- Preheat your oven to 350º and line a large baking sheet with parchment paper.
- Add mushrooms to processor and pulse to mince; break apart any large chunks.
- Add beans, oats, quinoa, walnuts, carrots and spices to food processor. Pulse until just combined, scraping the sides as needed. Add in salt, pepper, tahini, Worcestershire sauce and liquid smoke (if using) and pulse again, until any big chunks are broken.
- Turn out bean mixture into a large bowl.
- Measure ¼ cup (for sliders) or ½ cup (for fuller-sized burgs) of mixture and form into a patty with your hands, and lay onto prepared baking sheet.
- Bake for 30 minutes, then flip all burgers, pressing slightly with spatula. Bake for another 10 minutes, until center is firm to the touch and browned on the outside.
- Serve immediately with your favorite buns and burger accompaniments, or let cool completely and freeze for a few months. To warm, cook in 1 Tablespoon of avocado oil a skillet saucepan over medium heat until warmed through.
Yield: About 6 small burgers, depending on how you size them.