Black Bean Mushroom Burgers
This roasted Black Bean Mushroom Burgers recipe is vegetarian and gluten free. It has great texture and is topped with smoky chipotle mayo!
For The Chipotle Mayo:
- ⅓ cup mayo
- 2 Tbsp. chipotles in adobo
- 2 Tbsp. lemon juice
- 1 tsp. sugar
- pinch salt
- Additional toppings such as cheese, sliced veggies, or pickled veggies optional
For The Burgers:
Heat oven to 400 degrees.
Drain and rinse 1 15 oz. can of black beans. Place the drained beans on a baking sheet. Remove any excess dirt from 1 8 oz. package of button mushrooms with a dry towel. Cut the mushrooms into quarters. Place the mushrooms on a second baking sheet and drizzle with 1 Tbsp. or so of olive oil and a pinch of salt and pepper.
Place both pans in the oven and roast for 16 minutes. Remove pans when done.
Peel 4 cloves of garlic and cut 1 small or ½ large onion into chunks.
Cut 1 cup of broccoli into florets and roughly chop 1 cup of spinach.
Place the broccoli florets, spinach, garlic, and onions in a food processor. Pulse 8-10 times and transfer to a large mixing bowl. Place the roasted mushrooms into the food processor and pulse 8-10 times. Transfer to the mixing bowl with the veggies. Place the roasted beans in the food processor and pulse until broken down. Transfer the pulsed beans to the mixing bowl. Stir all of these ingredients together until combined. Add 1 egg yolk and ¾ cup gluten free Panko breadcrumbs (can use regular Panko breadcrumbs if not GF). Stir until combined.
Add 1 tsp. smoked paprika, 1 tsp. chili powder, 1 tsp. Italian seasoning, ½ tsp. salt and pepper. Mix together until totally combined.
Form the mixture into patties using your hands. This mixture makes 4-5 burgers.
Heat a cast iron skillet to slightly higher than medium. Add 1 Tbsp. olive oil to the pan. Once the oil is hot carefully place 2-4 of the burgers in the pan. Cook for 6-8 minutes on the first side, carefully flip over, and cook for another 6-8 minutes on the second side. (Feel free to add cheese if you want).
For The Chipotle Mayo:
Combine ⅓ cup mayo, 2 minced chipotles in adobo sauce, 2 Tbsp. lemon juice, 1 tsp. sugar, and a pinch of salt in a small bowl. Stir until completely combined.
Serve the burgers by spooning a generous amount of the sauce onto a toasted gluten free burger bun. Place the burger on top and finish with desired fresh veggies and/or cheese.
- I do not recommend baking these veggie burgers as this dries them out.
- These burgers can be made on the grill in a cast iron skillet. Do not place the burgers directly on the grill grates as they will stick and fall apart. Add 1 Tbsp. of olive oil and cook for 6-8 minutes on both sides in the skillet on the grill.
Serving: 1 | Calories: 376kcal | Carbohydrates: 34g | Protein: 4g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 67mg | Sodium: 611mg | Potassium: 234mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2273IU | Vitamin C: 28mg | Calcium: 65mg | Iron: 2mg