Bean and Mushroom Burgers

Bean and Mushroom Burgers

Whenever I’m stumped for dinner ideas, I end up making these bean and mushroom burgers.  The patties are easy to prepare, add a wallop of protein to your meal, and can be served alongside almost any side dish. I’ll give you an example. Our veggie garden is currently overflowing with beans, both green and yellow. There are so many beans in there I even started freezing them. In an effort to enjoy as much fresh beans as we can, I’ve resorted to planning our meals by choosing a way to prepare beans, then thinking of what else can be served alongside them. These patties are a perfect bean companion. On days I feel like we should eat healthier I just serve the patties, but if I feel like indulging a bit, full burgers in the bun are on the table.

My favourite way to cook the patties is in a pan, with oil, probably because they end up tasting juicier as they soak up the oil. But occasionally we put these bad boys on the BBQ and they turn out great, especially if the BBQ happens to be a campfire so the patties get infused with a bit of smoke as well. Keep in mind, though, that if you choose to cook them over the fire, be careful when flipping the burgers as they may break if not flipped properly. Hope you enjoy them as much as we do!

Bean and Mushroom Burgers

Bean and Mushroom Burgers

Yield

Makes 8 patties

Prep time

Active time:

Total time:

How it's made

2 14 oz cans of kidney beans; drained, rinsed, and mashed (or 3 cups cooked beans)

 

Place in a large mixing bowl and mix well. The amount of bread crumbs indicated is approximate. You may need a little bit more or less, depending on how moist the mixture of beans and veggies is. I suggest adding bread crumbs ¼ cup at a time. When done, the mixture should be neither wet, or dry, and you should be able to shape it into a ball, and then patties. Scoop out ½ cup of the mixture at a time and with wet hands form balls, then flatten them into patties.

1 large yellow onion, thinly diced

4 garlic cloves, minced

2 large carrots, shredded

2 cups mushrooms, thinly diced

1 cup bread crumbs (approximate)

2 tsp cumin

1 tsp salt

1 tsp chipotle powder

1 - 2 tsp red pepper flakes

½ tsp pepper

 

2 tbsp avocado oil (optional)

 

If you choose to fry the patties, place the oil into a pan and heat over medium heat. Once hot, place patties into the pan and cook for 5 minutes, flip, and cook for another 3 - 5 minutes (until slightly brown). You may need to add a little bit more oil to the pan once you flip the patties.

 

If you choose to barbecue the patties; simply heat and oil the grill, then cook the patties for about 5 minutes per side. Be careful when flipping the patties as they might flake apart.

Helpful tips

You can store the patties in the fridge for up to 4 days, or you can freeze cooked patties for up to 30 days. If you are planning on freezing them it is best to undercook the patties as they will be cooked more after defrosting. When ready to use, heat the defrosted patties in a pan with 1 - 2 tbsp of avocado oil, 2 - 3 minutes per side, or until heated through.

We like to eat these patties on their own, or in a bun as a burger. If you choose to make a burger, you can try using your favourite burger toppings. The burger on the picture was dressed with ketchup, mustard, lettuce, tomatoes, red onions and vegan cashew cheesey sauce (Sauce 2 from the Mac and No-Cheese recipe).