Vegan Mushroom Swiss Hamburger
Elevate your plant-based burger game with this hearty Vegan Mushroom Swiss Hamburger! Packed with flavor, the patty combines earthy cremini mushrooms, protein-rich black beans, and wholesome rolled oats, seasoned with smoked paprika and soy sauce for a savory kick. A flax egg binds it all together, ensuring a perfect, tender texture that sears beautifully on the skillet. Topped with creamy vegan Swiss cheese slices and layered with fresh lettuce, juicy tomato, and toasted vegan buns, this burger is a satisfying fusion of indulgence and nutrition. Ready in just 40 minutes, it’s a show-stopping dinner idea that’s entirely plant-based and perfect for impressing vegans and meat-eaters alike.
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Recipe Information
Ingredients
- 8 ounces Cremini mushrooms
- 15 ounces Canned black beans
- 1 cup Rolled oats
- 1 medium Onion
- 3 cloves Garlic
- 2 tablespoons Soy sauce
- 2 tablespoons Ground flaxseeds
- 6 tablespoons Water
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Salt
- 4 slices Vegan Swiss cheese slices
- 4 Vegan hamburger buns
- 2 tablespoons Olive oil
- 4 leaves Lettuce leaves
- 1 large Tomato
Instructions
Prepare the flax egg by combining ground flaxseeds with water in a small bowl. Stir well and let it sit for about 5 minutes until it thickens.
While the flax egg is setting, finely chop the cremini mushrooms, onion, and garlic.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and garlic; sauté until translucent, about 3-4 minutes.
Add the chopped mushrooms to the skillet and cook until they release their moisture and become lightly browned, about 5-7 minutes.
Drain and rinse the canned black beans. Pat them dry with a paper towel to remove excess moisture.
In a large bowl, mash the black beans with a fork or potato masher, leaving some texture.
Add the mushroom mixture, rolled oats, soy sauce, smoked paprika, salt, and pepper to the mashed beans. Mix well.
Stir in the flax egg and mix until combined. The mixture should hold together when formed into patties.
Form the mixture into four equal-sized patties.
Heat the remaining tablespoon of olive oil in a non-stick skillet over medium heat.
Cook the patties for 4-5 minutes on each side, or until they are golden brown and firm.
Toward the last minute of cooking, place a slice of vegan Swiss cheese on each patty and cover the skillet with a lid to allow the cheese to melt.
Toast the vegan hamburger buns lightly in the oven or on a skillet if desired.
Assemble the burgers by placing a lettuce leaf on the bottom bun, followed by a slice of tomato, the mushroom patty with melted cheese, and finally the top bun.
Serve immediately and enjoy your vegan mushroom Swiss hamburger.
Nutrition Facts
Calories |
2483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.3 g | 97% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7784 mg | 338% | |
| Total Carbohydrate | 363.1 g | 132% | |
| Dietary Fiber | 71.2 g | 254% | |
| Total Sugars | 44.8 g | ||
| Protein | 95.8 g | 192% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1241 mg | 95% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 4652 mg | 99% | |
*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.
