Red Bean and Mushroom Veggie Burgers
Sink your teeth into the wholesome goodness of Red Bean and Mushroom Veggie Burgers, a plant-based delight that's packed with flavor and nutrition. These burgers combine hearty red kidney beans with earthy cremini mushrooms, rolled oats, and fragrant spices like cumin and smoked paprika for a satisfying patty that holds together beautifully. Sautéed onions and garlic add depth, while a touch of soy sauce boosts the umami factor. Perfectly crisped in a skillet, these burgers are golden on the outside and tender within, making them an irresistible choice for vegans, vegetarians, or anyone craving a delicious meat-free meal. Serve them on toasted buns with your favorite toppings—think fresh avocado, crisp lettuce, or tangy ketchup—for a customizable, crowd-pleasing dish that’s ready in just 35 minutes. Perfect as a weeknight dinner or a fun weekend treat, these veggie burgers are a must-try for anyone looking to elevate their plant-based repertoire.
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Recipe Information
Ingredients
- 400 grams Red kidney beans (cooked, rinsed, and drained)
- 250 grams Cremini or button mushrooms (finely chopped)
- 100 grams Rolled oats
- 1 piece Onion (small, finely diced)
- 2 cloves Garlic cloves (minced)
- 2 tablespoons Soy sauce
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Salt
- 1 tablespoon Olive oil
- 50 grams Breadcrumbs
- 2 tablespoons Fresh parsley (chopped)
- 4 pieces Burger buns
- optional Burger toppings of choice (e.g., lettuce, tomato, avocado, ketchup)
Instructions
Heat a skillet over medium heat and add the olive oil. Sauté the finely diced onion and minced garlic for 3 minutes until translucent.
Add the chopped mushrooms to the skillet and cook for 5-7 minutes until they release their moisture and become tender. Stir in the soy sauce, ground cumin, and smoked paprika. Cook for an additional 1-2 minutes. Remove from heat and let cool slightly.
In a large bowl, mash the cooked red kidney beans using a fork or potato masher, leaving some texture for bite. Add the sautéed mushroom mixture, rolled oats, breadcrumbs, chopped parsley, salt, and pepper. Mix thoroughly until the mixture holds together when pressed.
Divide the mixture into 4 equal portions and form each portion into a patty about 1/2-inch thick.
Heat a non-stick skillet over medium heat and lightly grease it with a small amount of olive oil if needed. Cook the patties for 4-5 minutes per side until they are golden brown and heated through.
Toast the burger buns (if desired) and assemble the veggie burgers with your preferred toppings, such as lettuce, tomato, avocado, or condiments like ketchup and mustard.
Serve warm and enjoy your homemade Red Bean and Mushroom Veggie Burgers!
Nutrition Facts
Calories |
1791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3894 mg | 169% | |
| Total Carbohydrate | 299.2 g | 109% | |
| Dietary Fiber | 48.0 g | 171% | |
| Total Sugars | 21.9 g | ||
| Protein | 84.0 g | 168% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 431 mg | 33% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 3404 mg | 72% | |
*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.
