Black Bean, Mushroom, and Olive Burger | Plant-Based Recipe
Today, we're creating a delicious Black Bean, Mushroom, and Olive Burger with a surprise ingredient that adds an extra kick! This recipe was inspired by one of those common (and frustrating) experiences of having a black bean burger crumble on the first bite. After one such experience in Atlanta, I was determined to make a plant-based burger that stays together and brings that beefy texture and umami flavor we crave.
Why a Plant-Based Burger?
One of the joys of eating plant-based is getting to recreate classic dishes in ways that honor their original flavors but in a healthier, kinder way. Burgers have been a comfort food for so many of us, and while I love my veggies, I wanted a plant-based option that wouldn’t disappoint on taste or texture. This Black Bean, Mushroom, and Olive Burger does exactly that, thanks to hearty black beans, umami-packed mushrooms, and savory olives.
Doctor's Order
In addition to tasting great, this burger is loaded with fiber and plant-based protein, making it a heart-healthy choice compared to traditional beef burgers. Beans and mushrooms bring in antioxidants, which support a healthy immune system, while olives add healthy fats to keep you full and satisfied.
So, without further ado, let’s get cooking!
Black Bean, Mushroom, and Olive Burger
INGREDIENTS:
- 3-4 tablespoons avocado oil*, divided in half
- 8 ounces mushrooms**, cleaned and rough chopped
- 1 teaspoon Kosher salt, divided
- 3 tablespoons vegan Worcestershire sauce, divided
- 3/4 cup canned beets
- 1/4 cup Kalamata olives, pitted and rinsed
- 1 cup panko breadcrumbs
- 1 tablespoon liquid smoke
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 can black beans, rinsed
DIRECTIONS:
- Heat 1-2 tablespoons of oil in skillet over medium heat. Add mushrooms and a pinch of salt. Add 1-2 tablespoons of Vegan Worcestershire sauce. Sauté until mushrooms are golden brown and a bit shriveled, about 5 minutes.
- While mushrooms are cooking, place beets, olives, breadcrumbs, liquid smoke, the remaining Worcestershire sauce, onion and garlic powders and salt in bowl of a food processor. Add in cooked mushrooms. Pulse 3-4 times. Add black beans and pulse again, 3/4 times. Mixture should look like ground beef. Form into patties. Use a large ice cream scoop (if available) to make even-size patties.
- Heat cast iron skillet over medium-high heat. Add 1-2 tablespoons more oil.
- Once hot, add patties and cook for about 2-3 minutes on each side. You want it to create that sear and firm up the exterior of these patties. If cooking in batches, add more oil before starting the next batch.
- Serve with preferred burger toppings and enjoy!
*This recipe works best using an oil with a high smoke point, such as avocado, canola, sunflower, or grapeseed.
**If allergic to mushrooms you can substitute with 8 ounces of cooked brown lentils or tempeh.
DOWNLOAD RECIPE CARD HERE
If you need some inspirations, feel free to check out my book Doc, Fix My Plate! The Physician In The Kitchen’s Prescriptions for Your Healthy Meal Makeover, which has a lot of vegan recipes. More importantly, this book will teach you the steps you need to “vegan-ize” your cooking and features recipes with many of these foods.
Enjoy this black bean burger that truly holds its own and packs a tasty, savory punch!
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