The plant-based cuisine movement has delivered endless beautiful and wholesome burger recipes, packed with nutrition and flavor. Our vegan gluten-free mushroom burger is just one of the infinite number of choices that vegan cooking has to offer. It is, however, one of the most delicious and easy to make.
Ingreadient
- 3 tablespoons canola oil, or vegetable oil, divided
- 1 small white or yellow onion, diced
- 1 clove garlic, minced
- 3 green onions, diced
- 1/2 teaspoon cumin
- 3/4 cup diced mushrooms
- 2 tablespoons warm water
- 1 1/2 teaspoons egg replacer
- 1 (15-ounce) can pinto beans, drained
- 1 teaspoon minced fresh parsley
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 4 hamburger buns
- Baby spinach, sliced tomatoes, sliced cucumbers, for serving
Direction
- Gather the ingredients.
- Add 1 tablespoon of oil to a skillet over medium heat. Sauté the diced onion and garlic for 3 to 5 minutes, until the onion is soft.
- Add the green onions, cumin, and mushrooms. Cook for another 5 minutes, or until the mushrooms are browned. If needed add a little bit of oil. Set the cooked onion and mushroom mixture aside.
- Combine the warm water and egg replacer, mix together, and reserve. In a separate bowl, mash the beans with a fork until well softened. Alternatively, pulse them in a food processor, but don't puree, simply coarsely process the beans. Add the egg replacer mixture and stir until thoroughly combined.
- Combine the mashed beans mixture with the onion and mushroom mixture and add the parsley, salt, and pepper. Mix well until you have a homogeneous mixture.
- Shape the mixture into patties about 1 inch thick—the perfect thickness for the burgers to cook all the way through and develop a crusty outside.
- Heat the remaining 2 tablespoons of oil in a skillet over medium heat. Cook for about 3 minutes on each side. An indoor grill pan is also a wonderful option to cook these patties.
- Place on burger buns, add fresh veggies, and enjoy.
