Mushroom Veggie Burger

Mushroom Veggie Burger
Servings: 4


  • 2 cups (one 14-ounce can) black beans, red beans, or chickpeas, drained
  • 1 medium onion, quartered
  • 1/2 cup rolled oats
  • 1 tablespoon chili powder
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1/4 - 1/2 cup mushrooms (button, cremini, Portobello, shitake, or a combination), cut into large pieces
  • Bean-cooking liquid, stock, or water as needed
  • 1 tablespoon olive oil or neutral oil, like grapeseed or corn, for cooking

Make It

1. Place the beans, onion, oats, chili powder, salt, pepper and mushrooms in a food processor and pulse until chunky but not pureed; if it seems dry or isnt sticking together, add a little liquid a tablespoon at a time -- you want a moist but not wet mixture. Let rest in the fridge for a few minutes if time allows.

2. With wet hands, shape into patties; refrigerate for 15 or 20 minutes if your schedule permits.

3. Heat a large skillet or griddle over medium-high and add just enough oil to coat the bottom of the pan. When hot, add the patties and cook until nicely browned on one side, about 5 minutes; turn carefully and cook on the other side until firm and browned, about another 5 minutes. Serve on buns with the usual burger fixings.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 246, Fat, total (g): 5, sat. fat (g): 1, carb. (g): 40, fiber (g): 8, pro. (g): 12, sodium (mg): 173, iron (mg): 5, Percent Daily Values are based on a 2,000 calorie diet.