Mushroom Black Bean-Quinoa Burger

Mushroom Black Bean Quinoa Burger

Details

Served with a delicious tomato chutney, this highly flavourful burger is made with shiitake and cremini mushrooms, black beans, red quinoa, oats and spices. This fill also make for great 'meat-balls' and burrito fillings.
  • Serves: 4 to 6
  • Active Time: 30 mins
  • Total Time: 50 mins
  • Views: 9,432
  • Success Rating: 100% (?)
    0% - I fed it to the dog
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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

For more pictures of this recipe, please see the Mushroom Burger Photo Album on Rouxbe’s Facebook page.

5 Comments

  • Brooke v F
    Brooke v F
    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!
  • Jason M
    Jason M
    Made this tonight and my dog would not eat it . Followed directions to a tea came out mushy. Smelled awesome but that is all .
  • Kirk B Rouxbe Staff
    Kirk B
    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
  • Sandra F
    Sandra F
    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.
  • Lauren L
    Lauren L
    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

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