Mushroom Veggie Burgers
Satisfy your plant-based cravings with these hearty and flavorful Mushroom Veggie Burgers, a perfect blend of wholesome ingredients and rich umami taste. Packed with finely chopped cremini mushrooms, black beans, and oats, these patties are seasoned with smoky paprika, ground cumin, and soy sauce for a bold flavor profile. The recipe is versatile, offering a vegan-friendly option using a flax egg, and ensures a tender yet sturdy texture thanks to a balance of breadcrumbs and oats. Ready in under an hour, these veggie burgers are pan-seared to golden perfection and pair beautifully with your favorite toppings like creamy avocado, fresh lettuce, and zesty aioli. Ideal for weekday dinners or weekend BBQs, this recipe is a crowd-pleaser that's nutritious, satisfying, and utterly delicious!
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Recipe Information
Ingredients
- 400 grams Cremini mushrooms
- 2 tablespoons Olive oil
- 1 Yellow onion
- 3 Garlic cloves
- 1 cup Oats
- 1 cup Cooked black beans
- 1 cup Breadcrumbs
- 2 tablespoons Soy sauce
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 Egg (or flax egg for vegan version)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Clean and finely chop the cremini mushrooms.
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion to the skillet and cook for 4-5 minutes until soft and translucent.
Stir in the garlic and cook for another 1-2 minutes, until fragrant.
Add the chopped mushrooms to the skillet and cook for 8-10 minutes, stirring occasionally, until the mushrooms release their liquid and it evaporates completely. Set aside to cool slightly.
In a food processor, pulse the oats until they resemble coarse flour.
Add the cooked black beans to the food processor and pulse a few times to form a coarse mixture—do not over-blend.
Add the cooked mushroom mixture, breadcrumbs, soy sauce, smoked paprika, ground cumin, egg (or flax egg), salt, and pepper to the food processor.
Pulse the mixture until it holds together but still has some texture. Be careful not to over-process.
Transfer the mixture to a large bowl and refrigerate for 20 minutes to firm up.
Divide the mixture into 4 equal portions and shape each portion into a patty.
Heat a non-stick skillet or grill pan over medium heat and lightly grease it with olive oil.
Cook the veggie patties for 4-5 minutes per side, until golden brown and heated through.
Serve the mushroom veggie burgers on buns with your favorite toppings, such as lettuce, tomato, avocado, or a dollop of aioli.
Nutrition Facts
Calories |
391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 998 mg | 43% | |
| Total Carbohydrate | 58.3 g | 21% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 5.9 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 92 mg | 7% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 896 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
