Vegan Mushroom & Black Bean Burgers

We’re thrilled to partner with Brittany at I Love Vegan to create this Vegan Mushroom & Black Bean Burgers recipe using the Braun MultiQuick Hand Blender. This dish is a must-have at any summer barbecue! Check out the full blog post here


Mushroom & Black Bean Patties

  • 1 cup cooked brown rice
  • 1⅓ cups canned black beans, mashed
  • 1 tbsp olive oil (plus extra for frying)
  • 6-8 -medium mushrooms (cremini/white button), finely chopped
  • 1 stalk celery , finely chopped
  • 1 small carrot, finely chopped
  • ¼ red onion, finely chopped
  • 2 cloves garlic, finely minced
  • ½ teaspoon salt
  • 1½-2 cups bread crumbs
  • 1 tbsp ground chia seeds
  • 2 tablespoons nutritional yeast
  • 2½ tablespoons soy sauce
  • squeeze lemon juice

Burger Toppings

  • buns
  • vegan cheese slices
  • tomato, sliced
  • red onion, sliced
  • dill pickles, sliced
  • green leaf lettuce
  • condiments: vegan mayo, ketchup, mustard

Mushroom & Black Bean Patties

  1. In a large skillet, heat olive oil over medium-high heat and sauté the finely chopped mushrooms, celery, carrot, onion, and garlic until just tender. Sprinkle with salt and stir.
  2. Add the black beans, brown rice, bread crumbs, ground chia seeds, nutritional yeast, and soy sauce, lemon juice and stir until the mixture gets very thick and difficult to mix. Refrigerate for at least 1 hour.
  3. Portion the burger mixture into ⅓ cup (or slightly larger) patties (21/2" in diameter and ½" thick). You can now refrigerate, freeze, or cook the patties.
  4. Heat a generous amount of oil over medium heat. Fry each patty for 3-5 minutes, flip, top with a slice of cheese (if using) and cover with a lid until the cheese melts. Warm the cut side of the buns while the patty finishes cooking.

Assembling the burgers

  1. Spread the bottom bun with vegan mayo, top with lettuce, a slice of tomato, the burger patty, pickles, onion, ketchup, mustard, and the top bun. Enjoy!

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