Description
A hearty and flavorful homemade mushroom burger that’s vegan, gluten-free, and easy to make in under 30 minutes. Ideal for plant-based diets.
Ingredients
3 tablespoons canola 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 gluten-free hamburger buns, or try this Homemade hamburger buns Recipe
Baby spinach, sliced tomatoes, and sliced cucumbers for serving
Instructions
1. Add 1 tablespoon of oil to a skillet over medium heat. Sauté the diced onion and garlic for 3 to 5 minutes until softened.
2. Add green onions, cumin, and mushrooms. Cook for 5 more minutes until mushrooms are browned. Set aside to cool.
3. Combine warm water and egg replacer, stir and let sit. In a large bowl, mash the beans until coarsely mashed.
4. Add the egg replacer mix to the beans and stir well.
5. Mix in the cooked onion-mushroom mixture, parsley, salt, and pepper. Stir until evenly combined.
6. Shape the mixture into 4 patties about 1 inch thick.
7. Heat remaining 2 tablespoons of oil in a skillet. Cook patties for 3 minutes per side until browned and cooked through.
8. Serve on gluten-free buns with baby spinach, tomatoes, and cucumber slices.
Notes
To firm up wet mixtures, you can add a bit of gluten-free oat flour or breadcrumbs.
Chill the patties before cooking for better firmness.
For a spicier version, add chopped jalapeños or chili powder.
These burgers freeze well for up to 2 months.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Method: Pan-Fried
- Cuisine: American