Vegan mushroom and black bean burgers

by ILOVEVEGAN.COM (Brittany & William from Alberta, Canada).

“In this recipe, I’m focusing on the food processor attachment with the chopping blade to chop all the veggies for my burgers,” writes I Love Vegan. “There’s lots of mushrooms, carrot, celery, red onion, and garlic, and I want them all chopped super fine and even. I’m also using it to evenly mash and break open my black beans without turning them into a mash. Easy and super lightning fast!”

“These patties are made up of mushrooms, black beans, brown rice, bread crumbs, carrots, celery, onion and garlic. Nutritional yeast and soy sauce add a little of that salty burger-y umami flavour. The smashed beans and rice, and bread crumbs help to bind the ingredients and firm everything up, and the addition of ground chia seeds really helps to suck up extra moisture and keep these patties firm. I whizzed the chia seeds in the Puremix blender (which we’ll talk more about on another day) using the ‘crush ice’ setting which worked beautifully.”

MUSHROOM & BLACK BEAN PATTIES

1 cup cooked brown rice
1 ⅓ cups canned black beans, mashed
1 tbsp olive oil (plus extra for frying)
6-8 -medium mushrooms (cremini/white button), finely chopped
1 stalk celery , finely chopped
1 small carrot, finely chopped
¼ red onion, finely chopped
2 cloves garlic, finely minced
½ teaspoon salt
1 ½-2 cups bread crumbs
1 tbsp ground chia seeds
2 tablespoons nutritional yeast
2 ½ tablespoons soy sauce
squeeze lemon juice

DIRECTIONS

In a large skillet, heat olive oil over medium-high heat and sauté the finely chopped mushrooms, celery, carrot, onion, and garlic until just tender. Sprinkle with salt and stir.
Add the black beans, brown rice, bread crumbs, ground chia seeds, nutritional yeast, and soy sauce, lemon juice and stir until the mixture gets very thick and difficult to mix. Refrigerate for at least 1 hour.
Portion the burger mixture into ⅓ cup (or slightly larger) patties (21/2″ in diameter and ½” thick). You can now refrigerate, freeze, or cook the patties.
Heat a generous amount of oil over medium heat. Fry each patty for 3-5 minutes, flip, top with a slice of cheese (if using) and cover with a lid until the cheese melts. Warm the cut side of the buns while the patty finishes cooking.

BURGER TOPPINGS

buns
vegan cheese slices
tomato, sliced
red onion, sliced
dill pickles, sliced
green leaf lettuce
condiments: vegan mayo, ketchup, mustard

ASSEMBLING THE BURGERS

Spread the bottom bun with vegan mayo, top with lettuce, a slice of tomato, the burger patty, pickles, onion, ketchup, mustard, and the top bun. Enjoy!

This is kid loving food too.

More recipes by I Love Vegan »

Posted by Patsy Kelly Grainger / Burger photo by ‘I Love Vegan’

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Green Protein Power Breakfast Smoothie

I’m not done with those great folks at I Love Vegan. You’ve got to whip this up. I don’t know why so many are turned off by making smoothies with spinach in them. It’s not like you can taste it — especially with banana. Banana covers up a lot — the spinach got no chance. Yet, you get all that great, good for you, nutritional value that comes with spinach. And this uses fresh spinach. We’re not talking that slimy canned spinach that yucks everybody out. See!

*Click image for recipe. Also by ‘I Love Vegan’.*

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PS I’m not in Texas anymore. My daughter and I moved to California. Without hubby. He decided to move on. So we’re not married anymore. He went back to Pennsylvania. But we keep in close touch. I married again which shocked me because I said I would never do that. He is already a vegan too. Woo hoo! Life is good, even when sometimes it’s not looking so good. Nice being back here on TH.