Bean burgers have quickly become a favourite in our house over the last year or so. And it’s pretty easy to see why, this recipe is a perfect example of how flavourful and satisfying they can be! Canned beans also happen to be something that a lot of us have in our pantries, so a perfect recipe for quarantine! You can use any kind of beans that you have, my favourites are red kidney or romano. For added flavour and texture I’ve added nuts, rice and oats. This bean burger recipe is also perfect for meal prepping!
Jump to RecipeThis post contains affiliate links. If you make a purchase through these links I will receive a small commission at no cost to you. Thank you!
In our house we do still eat meat, but have reduced our meat intake a lot. And we’ve found that having a good collection of vegetarian meal options has made that way easier. As we get further into this quarantine there have been more and more reports of difficulties being faced by the meat packing industry. Which gives all of us even more reason to eat a little more plant based, so those workers have less pressure on them to work in dangerous conditions.
Some Substitutions
This recipe includes a few items that are delicious, but easily subbed out if you don’t have them. I made a point of making a few different versions of this mix using different items, and all of them are yummy. The list of ingredients I’ve written here is simply my favourite combo.
Miso
Now, miso paste is yummy and if you happen to have some awesome! But I know that I didn’t start keeping it in the house until only about two years ago. What it adds to recipes is umami. A savouriness that gives a lot of depth to the flavours around it. If you don’t have miso not to worry! It can be replaced by either 1:1 parts tomato paste or mustard, Or a combination of both.
Brown Rice
This one is easy, if you don’t have brown rice, simply use white rice. I have both in the house, but I just like the taste of brown rice, and find it slightly easier on my digestion. If you only have white rice but want to add a little more flavour to your bean burger you can toast the oatmeal slightly in a dry frying pan.
Beans & Mushrooms
Varieties here come down to your tastes and availability. If you have some fancy mushrooms in the pantry by all means use those. If they are dried though be aware that the weight in the recipe list would be for rehydrated mushrooms. For beans, probably any would do, though some have less moisture than others, for example chickpeas tend to be a bit drier. If all you have is chickpeas, just add a few tbsps of water when you’re mixing it together.
Cooking & Assembly
As much as I’ve tried, I’ve not yet found a bean burger that I can cook on the BBQ. So your best bet is to cook these in a frying pan. If you’re dying for that smokey BBQ taste, you could add a dash of liquid smoke and some smoked paprika to your bean burger. And finally, I use a food processor for my burgers most of the time, but I did make sure that you can make this recipe with a potato masher. If you’re looking to get a food processor This is the one I recommend.
The Relish
This relish wasn’t originally going to be part of the recipe but on my final version, I just had this craving for something with a bit of acidity. We had some sun-dried tomatoes in the pantry, and some roasted red peppers that I had roasted and preserved in oil last summer. (To preserve your own peppers check out this recipe, and keep that yummy roasted red pepper taste all year long!) This condiment is super yummy and I’m really happy with it, but Don’t worry if you don’t have the ingredients for it! These burgers are fantastic with all your favourite burger toppings.
Bean & Mushroom Burger
Equipment
- Food Processor Or Potato Masher
Ingredients
Burger
- 300 g Mushrooms, Sliced Button, Cremini, Portabello, your choice!
- 1 small Red Onion Finely Diced
- 1/2 cup Brown Rice Uncooked
- 1 1/4 cup Water
- 1/4 cup Toasted Pine Nuts or walnuts, almonds, or any nut of your choice.
- 1/4 cup Quick Oats
- 1 can Beans My favourites are Red Kidney or Romano Beans
- 1 Tbsp Whole Grain Mustard
- 1 Tbsp Tomato Paste
- 1 Tbsp Red Miso This can be replaced with Tomato Paste or Mustard
- 2 tsps Chipotle Powder
- 2 tsps Dried Basil
- 2 tsps Garlic Powder
- 2 tsps Salt
- 1 tsp Chili Flakes
- Pepper to taste
- 1 Tbsp Olive Oil
- 2 Tbsps Water Optional, if your mix is too thick
- 2 Tbsps Flour This is optional, it helps if your mix is too sticky.
Sun-Dried Tomato Relish
- 1 cup Sun-Dried Tomatoes Not in Oil
- 1 Whole Roasted Red Pepper
- 1 Tbsp Capers
- 1/4 Red Onion
- 1 1/2 Tbsp Red Wine Vinegar
- 2 Tbsps Olive Oil
- Salt and Pepper to Taste
- 8 Burger Buns
- Favourite Burger Toppings: Tomato, Lettuce, Avocado, Pickles, etc.
Instructions
- In a small pot, cook the rice in the 1 1/4cup of water, until the water is absorbed and the rice is cooked through. Set aside.
- Heat 2 Tbsps of oil in a large skillet over medium heat. Add the sliced mushrooms, red onion, chipotle, and basil. Saute until the mushrooms have released all their moisture and have taken on a bit of colour.
Food Processor Method:
- Add the nuts and oats to the food processor and pulse until coarsely chopped.
- Add the mushroom/onion mixture, cooked rice, beans, tomato paste, mustard, miso, oil, garlic powder, salt and chili flakes. Pulse until combined but not fully pureed. You want there to be some bean and mushroom chunks for a more satisfying texture. Transfer to a bowl.
- If the mix is too sticky add a bit of flour and mix with a spatula. If it's too dry add a bit of water. This is also time to mix in some pepper to your tastes, and stir with a spatula.
Potato Masher Method:
- Chop the nuts and oats with a sharp knife, into as small of pieces as you can. Add to a large bowl.
- Add the remaining ingredients to the bowl. Stir together a bit. Then mash with the masher until it's a sticky mass. Adjust pepper and add flour or water to make it shapeable.
Cooking
- Line a tray with parchment paper. Shape the mix into 8 burger patties, and set them on the tray.
- Heat about 2 Tbsps of oil in a clean skillet until it's glistening. In 2 or 3 rounds fry the burgers for about 2 minutes on each side. Don't over crowd the pan, and add more oil to the pan in between rounds if needed.
Sun-Dried Tomato Relish
- Re-hydrate the tomatoes in boiling water for a few minutes.
- Finely dice the roasted red peppers, tomatoes, red onion, and capers. Add them to a bowl with the oil and vinegar.
- Stir together and season to taste with salt and pepper.
Assembly
- Build your burger the way you like it, top with the relish and enjoy!
LizaLeigh
so cool, a veggie patty recipe that i actually have all the ingredients for, and another way to use that tub of miso paste in the fridge! looking forward to trying!