Chopped Mushroom Burger
I love a veggie burger. While some might prefer the meaty texture of an impossible burger, I find the earthy, umami flavors of a good veggie burger just as enticing. The combination of sautéed onion, mushrooms, and black bean not only satisfies the burger craving, but it creates another! For a shroom burger. The trick is to give everything a good chop so that there is minimal patty breakage. Serve fresh off the skillet with your favorite condiments and toppings. (Photo source: Ana Gorski)
Inspired by Minimalist Baker
| Yield: 4 servings | Time: 40 minutes |
Ingredients
1 tablespoon ground flaxseed and 3 tablespoon water
¼ cup finely chopped raw walnuts
½ cup refried black beans
¾ cup cooked red quinoa
½ yellow onion, finely diced
4 oz well chopped mushrooms
½ teaspoon thyme
½ teaspoon paprika
1 minced garlic clove
½ tablespoon soy sauce
¼ finely chopped parsley
Salt and pepper
Any burger toppings
Preparation
In a small bowl, stir flaxseed and water together. Set aside.
In a large skillet, heat 2 tablespoons of olive oil and add the onion. When the onion is well cooked and translucent, around 5 minutes, add mushrooms and garlic. If needed, add more olive oil. Season with salt and pepper. Cook on medium low for around 10 minutes, until the mushrooms are just browned. Add thyme and walnuts. Cook for another 5-8 minutes until everything is well cooked and fragrant. Add paprika and soy sauce and cook for 30 seconds. Let cool.
If not already cooked, use this time to prepare the other ingredients. I cooked my quinoa with turmeric for added flavor and anti-inflammatory properties. Let cool.
In a large bowl, combine quinoa, refried beans, mushroom mix, and parsley. Season with salt and pepper. Mix in the flaxseed until everything is well incorporated.
Divide into four parts and roll into patties. Place on parchment and chill for around 20 minutes.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Carefully place two patties and slightly flatten. Let cook for 5 minutes. Gently maneuver the patty off the skillet and flip. Cook for an additional 5 minutes.
Serve on burger buns with all desired condiments and toppings. Enjoy!
Tips
Minimize food waste by using the whole mushroom. I used a medley of enoki, shiitake, and portobello. I also used leftover canned refried beans I had on hand.
For the best results, make sure that all added components are as cooled as possible. This will help the patties combine.
I served mine with avocado, red onion, cherry tomato, arugula, mustard and vegan mayo. It was delightful!