Chipotle Black Bean Mushroom Burgers
Chipotle Black Bean Mushroom Burgers are naturally vegan and totally delicious. The rich flavour of the beans combined with the earthiness of the mushrooms means that even meat eaters feel satisfied after eating one of these. Best of all they’re a doddle to make.
If you are like me, and trying to follow a more plant based diet a couple of times a week, add this recipe to your repertoire. These Chipotle Black Bean Mushroom Burgers even look like beef!
What’s in these burgers?
These black bean mushroom burgers are made with just one can of black beans, so this dish is very economical to make. I’ve also used plain white mushrooms but you could add extra flavour by using shiitake mushrooms or other varieties.
The rest of the ingredients in this dish are half an onion, finely chopped, a clove of garlic and a good handful of chopped coriander.
For flavour I’ve used chipotle paste, which give these burgers a wonderfully smokey taste with a bit of heat. If you can’t get hold of the paste use a teaspoon of chilli powder and half a teaspoon of smoked paprika. I’ve also added half a teaspoon of black pepper but no salt. I find that canned beans often have salt added when they are processed.
For binding, I use two tablespoons of flour but you could use fresh breadcrumbs. These burgers are delicate so you could add an egg, if you are not vegan, but this will add to the moisture content so you will need to up the flour or breadcrumb amount.
You can make these burgers by hand or b using a food processor. Either way, it is important to rinse the canned beans in plenty of cold water to start in a colander. Next, take a few sheets of kitchen paper and pat dry the beans to remove as much moisture as possible. You may prefer to line a baking sheet with kitchen paper and lay them out in a single layer then cover them with another layer. Please don’t miss this bit out or you will find the burgers difficult to work with.
Put the black beans in a large bowl with the pepper and chipotle paste. Use a fork or potato masher to break the beans up. You are not aiming for a puree as it’s nice to have some texture.
Add the rest of the ingredients and mix well. If the mixture seems too wet add another tablespoon of flour or breadcrumbs. Divide the mixture into four patties and lay on a tray of grease proof paper. I used crumpet moulds for ease but it’s easy to get a round shape. Refrigerate for at least 30 minutes to give them a chance to firm up.
Using a food processor
Simply put all of the ingredients into the food processor, after the beans have bean dried, and pulse three times before dividing into patties.
Cooking and serving the burgers.
When you are ready to cook, heat a tablespoon of oil in a frying pan over a medium heat and cook for 4 minutes before carefully turning over for a further 4 minutes.
Fill a toasted bun with your favourite accompaniments, some spicy relish or mayonnaise and enjoy.
I guarantee that even confirmed meat eaters will enjoy these burgers!
If you like these Chipotle Balck Bean Mushroom Burgers you will love my Vegan Falafel Burgers with Coriander Pesto.
If you eat fish why not try these Thai Fish Burgers
And, if chicken is your thing try this; Chicken Caesar Burgers.
- 235 g black beans canned, pre drained weight 400g
- 1 clove garlic finely chopped
- 1 tsp chipotle paste
- 10 g coriander chopped
- 100 g mushrooms rough chopped
- ½ tsp black pepper
- ½ onion finely chopped
- 2 tbsp flour
- 1 tbsp oil for frying
- Rinse the canned beans well in cold water then use kitchen paper to pat them dry.
- Put all of the ingredients and the black beans into a food processor and pulse 3 times.
- Divide the mixture into 4 patties and place on grease proof paper in the fridge for at least 30 minutes to firm up.
- Heat the oil over a medium heat and fry for 4 minutes a side.
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