These totally plant-based burgers will satisfy even the most die-hard carnivore. Texturally, they're as close as it gets. Juicy, meaty (thanks to a blend of black beans, mushrooms, brown rice & oats), and deeply flavorful. I promise, you won't miss the beef.
- 1 1/2 cups short grain brown rice cooked according to package
- 12 oz cremini mushrooms, sliced
- 1/2 cup black beans rinsed, drained, patted completely dry with paper towels
- 1/2 cup oats
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp red pepper flakes
- 1/4 tsp mustard powder
- In a large pan, add sliced mushrooms and sautée, stirring occasionally, for about 15 minutes or until all the moisture is gone from the pan. Do not add oil in this step — the mushrooms will release a lot of water and you will cook them in this water. When that liquid has all evaporated, the mushrooms are done.
- To a food processor, combine the mushrooms with all the other ingredients and pulse until combined. Do not over process.
- Let mixture cool for about 20 minutes before proceeding.
- Take about 1/3 cup of the mixture and shape into a patty (I make mine 1/4-1/2" thick).
- Fry in the pan with a little bit of oil or vegan butter for ~4 minutes per side.
- Top with vegan cheese, tomatoes, lettuce, onion, or your other favorite burger toppings!
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