Vegan Mini Beef Burgers
These Vegan Mini Beef Burgers are a plant-based twist on an all-time classic, perfect for parties, appetizers, or a fun-sized dinner! Packed with wholesome ingredients like black beans, mushrooms, and walnuts, these burgers offer a savory, "umami" bite while staying completely meat-free. A flavorful blend of smoked paprika, soy sauce, and garlic powder creates a mouthwatering depth of flavor, while a flaxseed "egg" binds the patties for the perfect texture. Easy to prepare in just 35 minutes, these mini burgers are pan-fried to golden perfection and served with fresh lettuce, juicy tomato slices, and a dollop of vegan mayo or ketchup on soft mini buns. Whether you're vegan or simply looking for a delightful meatless option, these sliders are sure to impress!
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Recipe Information
Ingredients
- 1 cup black beans, drained and rinsed
- 1 cup mushrooms, finely chopped
- 0.5 cup walnuts, finely chopped
- 0.5 cup breadcrumbs
- 2 tablespoons ground flaxseeds
- 5 tablespoons water
- 2 tablespoons soy sauce
- 1 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon black pepper
- 8 burger buns, mini size
- 8 lettuce leaves
- 1 tomato, sliced
- 0.5 cup vegan mayo or ketchup
- 2 tablespoons olive oil
Instructions
In a small bowl, combine the ground flaxseeds with water to create a flax egg. Stir and let it sit for about 5 minutes until it thickens.
In a large mixing bowl, mash the black beans with a fork or potato masher until mostly smooth, leaving a few chunks for texture.
Add the chopped mushrooms, walnuts, breadcrumbs, soy sauce, smoked paprika, garlic powder, onion powder, and black pepper to the mashed beans.
Mix the ingredients well and then incorporate the flax egg, ensuring everything is evenly combined and the mixture holds together.
Shape the mixture into 8 small patties, approximately 2 inches in diameter.
Heat olive oil in a non-stick skillet over medium heat. Add the patties and cook each side for about 3-4 minutes, or until they are golden brown and heated through.
Slice the mini burger buns and lightly toast them if desired.
Assemble the burgers by placing a lettuce leaf on the bottom half of each bun, followed by a cooked patty, a tomato slice, and a dollop of vegan mayo or ketchup.
Top with the other half of the bun and serve immediately.
Nutrition Facts
Calories |
2610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.4 g | 174% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4267 mg | 186% | |
| Total Carbohydrate | 294.9 g | 107% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 37.3 g | ||
| Protein | 77.8 g | 156% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 590 mg | 45% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 2439 mg | 52% | |
*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.
