Vegan Hamburger
Savor the ultimate plant-based comfort food with this hearty Vegan Hamburger recipe, perfect for anyone craving a delicious, cruelty-free alternative to traditional burgers. Made with a wholesome blend of protein-packed black beans, earthy cremini mushrooms, and nutrient-rich oat flour, these homemade patties boast a savory flavor profile enhanced by smoky paprika and aromatic cumin. The recipe features a flaxseed “egg” for seamless binding and showcases creative techniques like sautéing onions and mushrooms for depth and texture. Layer these golden-brown patties with fresh avocado slices, juicy tomatoes, crisp lettuce, and a tangy dollop of ketchup on soft vegan buns for the ultimate vegan burger experience. Quick to prepare and ideal for satisfying family dinners, these burgers are a must-try for vegans and meat-lovers alike!
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Recipe Information
Ingredients
- 1 can (15 oz) black beans, canned
- 1 cup cremini mushrooms, finely chopped
- 0.5 cup oat flour
- 0.5 cup yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon soy sauce
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 tablespoons ground flaxseed
- 3 tablespoons water
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
- 4 vegan hamburger buns
- 4 pieces lettuce leaves
- 1 sliced tomato
- 1 sliced avocado
- 4 tablespoons ketchup
Instructions
Drain and rinse the canned black beans thoroughly. Set them aside to drain completely.
In a small bowl, mix the ground flaxseed with water to create a flax egg. Allow it to sit for 5 minutes until thickened.
Heat 1 tablespoon of olive oil in a sauté pan over medium heat. Add the chopped onion and garlic, cooking until fragrant and translucent, about 3-5 minutes.
Add the chopped mushrooms to the pan and cook until they release their moisture and begin to brown, around 5 minutes. Remove from heat and let cool slightly.
In a large mixing bowl, mash the black beans with a fork or potato masher until mostly smooth but still a bit chunky.
Add the cooled onion and mushroom mixture, oat flour, soy sauce, tomato paste, cumin, smoked paprika, salt, black pepper, and the flax egg. Mix thoroughly until the ingredients are well combined.
Divide the mixture into 4 equal portions, shaping each into a patty about 1/2 inch thick.
Heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the patties and cook for about 5-7 minutes on each side until browned and heated through.
To assemble, place each patty on the bottom half of a burger bun. Top with lettuce, tomato slices, avocado slices, and a tablespoon of ketchup. Close with the top bun.
Serve immediately and enjoy your delicious vegan hamburger!
Nutrition Facts
Calories |
1916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4953 mg | 215% | |
| Total Carbohydrate | 293.6 g | 107% | |
| Dietary Fiber | 47.3 g | 169% | |
| Total Sugars | 37.8 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 507 mg | 39% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 3270 mg | 70% | |
*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.
