I’m calling this vegan black bean burger the ultimate because it’s got umami, plenty of protein, minimal mushiness, and – for lack of a better term – a “meaty” vibe.
Over the past five-ish years of deep-diving into plant-based food, I’ve tried a lot of veggie burgers – both cooking them and at restaurants. And although they all score differently on the mushiness scale, not once have I had one that was not mushy at all.
By now I’ve come to terms with the fact that it’s impossible – simply because beans/lentils/rice are not meat and will never be meat, and that’s just fine. In fact, I’ve come to anticipate and appreciate their unique texture and not expect them to be something they’re not. (A good life lesson, maybe?)
With that said, this vegan black bean burger is really excellent and as minimally mushy as possible. One of the keys to this is forming thin patties instead of the inch-thick ones, since thin patties have less of a chance to be squeezed out the sides of a bun.
Another key is to embrace a variety of textures versus blending everything together into a mush.
In this recipe, sautéed shiitake mushrooms lend a “meaty”, savory base flavor; brown rice and walnuts create a chunky texture; soy sauce rounds out the flavors with umami depth, and pureed black beans bind it all together. Frying them in a good amount of oil creates that nice, craggy crust you want on a burger patty.
The Technique
I’m calling these burgers “ultimate” because they’ve got meatiness, umami, a chunky texture, and plenty of protein. They do involve quite a few steps, but the recipe is pretty straightforward and worth it if you’re in the mood for a good veggie burger.
You’ll start by cooking brown rice – this step can be done in advance and you can even use meal-prepped rice from a few days ago or leftover takeout rice.
Next, you’ll cook up some shiitake mushrooms until they’re golden and fragrant. You can make your life easier by buying pre-sliced shiitakes.
Then you’ll combine the mushrooms and beans in a food processor and puree them with a handful of seasonings. Finally, you’ll fold in the rice and walnuts (since you want them to retain their texture) and cool the mixture in the fridge so it firms up a little before frying.
Ingredients and Variations
To make these mushroom-y burgers extra interesting, swap out the brown rice for black rice. Instead of black beans, you can use pinto or even white beans. If you don’t have parsley, you can use cilantro or scallions, or omit it entirely. And in place of walnuts, you can use pecans, pistachios, or pine nuts.
Serving Suggestions
These burgers do keep their shape quite well, so they definitely work in the classic bun-lettuce-tomato scenario. In general, though, veggie burgers work best bunless – either atop a salad or grain bowl. The flavors of this burger pair nicely with avocado, chipotle mayo, and red onions. Pickled onions would be great here, too, as well as sprouts.
PrintMy Ultimate Veggie Burger
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 minutes
- Yield: 6 burgers 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
I’m calling this vegan black bean burger the ultimate because it’s got umami, plenty of protein, minimal mushiness, and – for lack of a better term – a “meaty” vibe.
Ingredients
- 1 cup brown rice, rinsed
- Fine sea salt, to taste
- 3–4 tablespoons extra virgin olive oil, divided
- 6 ounces shiitake mushrooms, thinly sliced
- 1/2 teaspoon smoked paprika, divided
- Freshly ground black pepper, to taste
- One 14-ounce can black beans, drained and rinsed
- 3 tablespoons chickpea, oat, or brown rice flour
- 2 tablespoons soy sauce or tamari
- 2 medium garlic cloves, roughly chopped
- A handful of flat-leaf parsley leaves, roughly chopped
- 1/4 cup finely chopped walnuts
Instructions
- Place the rice in a small pot and add 2 cups of water and 1/4 teaspoon salt. Cover tightly with a lid and bring to a boil. Then reduce the heat to low and simmer until all the water is absorbed and you see small air bubbles on the surface, 20 to 25 minutes. Turn the heat off and let the rice stand covered until you’re ready to use it. (Feel free to use pre-cooked rice, too.)
- Meanwhile, heat about 1 tablespoon of the oil in a large non-stick skillet over medium heat. Add the mushrooms, 1/4 teaspoon smoked paprika, and pinches of salt and pepper. Cook, stirring occasionally, until the mushrooms are lightly browned, about 8 minutes.
- Transfer the mushrooms to a food processor (reserve the skillet), along with the beans, flour, soy sauce, garlic, parsley, and remaining 1/4 teaspoon paprika. Puree until a homogenous paste forms, stopping to scrape down the sides as needed.
- Transfer the paste to a large bowl and add 1 cup of the cooked rice (reserve the rest for another purpose) and the walnuts. Stir to combine. Spread the mixture out along the sides of the bowl and cool in the fridge for 15 to 30 minutes.
- In the skillet where you cooked the mushrooms, heat enough oil to lightly coat the bottom of the skillet over medium heat. Using a 1/3-cup measure, form the burger mixture into 6 patties and place in the skillet. Cook until the underside forms a crispy brown crust, 3-4 minutes, then flip and cook the other side, adding more oil as needed.
Nutrition
- Serving Size: 1 burger (without toppings)
- Calories: 270
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 6.5 g
Keywords: vegan, veggie burgers, black beans, brown rice, shiitakes
Jennifer Hutzel says
Just made these! So much better than a previous black bean buger recipe I tried. I love how moist and flavorful these are.
Alexandra says
Yay! So glad you liked these, Jen 🙂
JOSIE says
eXCELLENT BURGERS! Easy to make. Next time i’ll make more & freeze some. I used more walnuts. Also I precooked them in the oven & finished them in a frying pan.
Alexandra says
Awesome! Thanks for the feedback. I haven’t tried freezing these yet but I’d do it before they’re cooked.
Pat H says
Heya, I’ve tried a lot of veggie burgers. My favorite atm is the one produced by the “Organics” brand, Black Bean Patties. Best so far!
On Another subject, I would love to see this recipe modified for us diabetics who don’t fry in oil, or eat as little veg oil as possible, and who try to keep their fat intake under 15%. If you could do a few recipies along this line, or mention substitutions, and add the fat content to the nutrition lable, I’d have no complaints! 😀
Keep up the great work!
Alexandra says
Hi Pat! That is really helpful feedback – thank you 😀
For a low-fat alternative, I would suggest trying baking these at 400F for 15-20 minutes.