Recipes > Mushroom Black Bean-Quinoa Burger
- Serves: 4 to 6
- Active Time: 30 mins
- Total Time: 50 mins
- Views: 44,822
- Success Rating: 100% (?)
Steps
Step 1: Making the Chutney
- Tomato Chutney
Method
For the best results, make the Tomato Chutney a few hours, or the day before.
Note: This burgers also goes well with many other toppings, such as any one of Rouxbe’s Peanut Sauce recipes.
Step 2: Making the Burger Mixture
- 1 onion, minced
- 2 cloves garlic, minced
- 12 shiitake mushrooms, stemmed and sliced
- 12 cremini mushrooms, sliced
- 1 cup cooked red quinoa
- 1 cup cooked black beans
- 1/2 cup rolled oats
- 1 tbsp Chili Powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika (smoked or regular)
- seasoning, to taste
- 3 tbsp flax meal (ground flax seeds)
Method
To make the burgers, first gather and prepare all of your mise en place.
The amount of chili powder needed, will depend on how spicy you like your food and how spicy the chili powder is. We used this Chili Powder recipe, which was a nice balance of flavor and spice.
Next, place a large fry pan over medium heat. Once the pan is hot, dry-sauté the onions until golden and translucent — adding a touch of water to the pan as needed, so the onions and/or pan do not burn.
Next, add the garlic and cook for 30 seconds or so and then add the mushrooms. Let this cook for 5 minutes or so, or until all of the moisture has cooked out of the mushrooms.
At this point, transfer the mushroom mixture to a food processor. Add the quinoa, black beans, oats, spices and flax meal. Pulse the mixture a few times. Do not over pulse the mixture, the texture should course/chunky, but still hold together. Taste the mixture for seasoning and adjust as desired.
Note that these burgers can be made a day or two ahead of time and stored in the refrigerator. They also freeze very well.
Step 3: Cooking the Burgers
Method
To cook the burgers, preheat the oven to 400°F (200°C).
Next, form the mushrooms mixture into patties — using a round mould will help to evenly shape the burgers — it also makes them easier to firmly press together. This can be done directly on a baking tray lined with parchment or a silicone baking sheet. We used a 3 1/2 inch mould and filled it about halfway with the mushroom mixture.
Pace the burgers into the oven and bake for 15 to 20 minutes. If desired, the burgers can be flipped halfway through cooking. This will just brown them on both sides, but it’s not entirely necessary.
Note: These burgers can also be cooked on a hot grill or barbecue with good success.
Step 4: Serving the Burgers
- 4 to 6 multigrain buns, toasted (optional)
- 4 to 6 collard greens (optional)
Method
Serve the burgers either on buns, or use collard greens (or lettuce) as the bun instead.
Add your favorite toppings to the burgers (suggestions below), as well as a generous serving of the Tomato Chutney (if using) and enjoy.
Here are just a few of the many topping suggestions/ideas: Thinly sliced red onions, Pickled Onions, sprouts, butter lettuce, sliced tomatoes, sautéed mushrooms, Dijon mustard, plant-based mayonnaise, hummus, peanut sauce etc.)
Step 5: Dehydrating & Creating Different Shapes | Optional
Method
These burgers can also be dehydrated and/or shaped into different forms. For example, If made into rounds, they pari well with things like pasta sauces.
Chef's Notes
- by Dawn Thomas
- •
- August 4, 2015
For more pictures of this recipe, please see the Mushroom Burger Photo Album on Rouxbe’s Facebook page.
9 Comments
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Only reading the recipe here... I have made a million different veggie burgers and this one with the oats and the flaxmeal is exciting to me as I usually am using flour in the mixture. The consistency is going to be BETTER by far. Fabulous. Thank you! -
Made this tonight and my dog would not eat it . Followed directions to a tea came out mushy. Smelled awesome but that is all .
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Hi Jason - sorry to hear. When I make this recipe, I like to put in the fridge for a little while and then I sear the outsides on high heat in a cast iron skillet and then finish in the oven. This approach tends to create a nice crust on the outside - and flavor to-boot! Let me know if that's an approach you might like to try. Thanks for learning with Rouxbe. All the best, Chef Kirk -
I found the burgers to be a little bland, not sure what else to add so they would taste a little more like a burger. They held together nicely and cooked up well. Wondering what sauce or chutney would be best to add flavor. -
Hi Sandra, Thank you for trying out this recipe. If you include salt in your diet, I would be sure to add a pinch of salt to the mixture to bring out the flavor in the mushrooms and spices. Ume plum vinegar is one of my favorite ways to add a little acidity and salt. You could add a splash of that to the mixture as well. As far as sauces, we really like this with the tomato chutney listed in the recipe above. I think that the herbed cashew cheese or caper aioli in our recipe section would also be really yummy on these burgers. Happy cooking, Lauren -
Made this and it was delicious. Instead of the burgers I turned a portion into meatballs, and the left over I used as filling for raviolis with a garlic cream sauce!!! Highly recommend the ravioli dish it was a bit dense but otherwise very nice -
Rouxbe Staff
Hi Matthew: thanks for writing. Sounds like a delicious dish. I often roll the mixture into "balls," then bake them in the oven and use them as "meatballs." Your dish sounds delicious. Cheers - Char -
Hello, I am planning to prepare these burgers, but I am allergic to quinoa. Is there any other substitute? thanks :) CINTIA -
Rouxbe Staff
Hello Cintia--I have heard of people being allergic to quinoa--but it is also an allergy to saponin, the coating on the quinoa. In its place, you can use buckwheat, millet, freekah, etc. You can also use cooked brown rice. Hope this helps. Thanks for writing. Cheers, Char
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