Typically, meat substitutes are known for being, well … not-so-natural. Think modified soy “chicken” and wheat gluten, along with genetically altered corn “meats.” If you’re a vegan and have shied away from using processed meat products for this reason, but are still craving a juicy burger taste, we have the solution for you.
It turns out mushrooms actually have a similar taste and texture to meat when sauteed and combined with specific spices and herbs, making them an ideal all-natural meat substitute. When infused into more veggies and beans in this bean burger, you’ll be surprised at how they really can hit the “meat” spot!
Prep: 10 minutes
Total: 20 minutes
3 Tablespoons Ava Jane’s Kitchen Avocado Oil
1 small onion (white or yellow, diced)
1 clove garlic (minced)
3 green onions (diced)
3/4 cup mushrooms (portobello or cremini) diced small
1 (15-ounce) can pinto beans
1 ½ teaspoons egg replacer
2 tablespoons warm water
2 teaspoons Ava’s Favorite Burger spice blend
Colima Sea Salt to taste
Black pepper to taste
Begin by sauteing the onions and garlic in one tablespoon avocado oil until soft and fragrant. Next, add the mushrooms and saute until soft, about 5 minutes, adding more oil if needed.
In a small bowl, combine the egg replacer with warm water and whisk (you can use a regular egg if you’re not vegan).
Now pulse the beans in a food processor (you can also use a fork, though it may take longer) until smooth. Add the egg replacer and pulse again.
In a large bowl, combine the bean mixture with the onion and mushrooms and add the burger seasoning, salt, and pepper. Thoroughly combine.
Shape into patties roughly one inch thick. Don’t try to make them too big, or they may not hold together!
Heat two tablespoons of oil in a skillet and add the patties. Cook over medium heat until cooked through, about 3-5 minutes each side.
Serve on your bun of choice with toppings (here we’re using a vegan mayo and lettuce!).
Easy to download PDF: Vegan Mushroom Bean Burger