If you find a better bean burger than this one, you let us know. We mean it! On top of a Portobello mushroom cap or inside a bun, this version has a substantial texture and depth of flavor that is everything we think one could want in a burger. Our recipe is enough to feed a crowd; you can easily cut it in half, or freeze the extras for future use.
Makes 18 burgers
For the burgers
2 (15-ounce) cans black beans, drained and rinsed
1 cup cashews, toasted
4 cloves garlic, minced
3 large ears grilled corn, kernels removed; or 2 cups frozen corn kernels, defrosted
1 large red bell pepper, diced
1 teaspoon ground cumin
2 tablespoons chopped fresh cilantro
½ cup chopped flat-leaf parsley
2 teaspoons Bragg Liquid Aminos
2 teaspoons Pickapeppa Sauce
1 medium red onion, minced
¼ teaspoon salt, or to taste
¼ teaspoon freshly ground pepper
3 tablespoons ketchup
1 cup bread crumbs or 1 cup rolled oats, pulsed to bread crumb consistency
1 teaspoon Worcestershire sauce
For the portobellos
portobello mushrooms or buns
grapeseed oil, for brushing mushrooms
salt, pepper, and granulated garlic, for seasoning
- Preheat the oven to 350 degrees.
- In food processor, pulse the beans and cashews.
- In a large bowl, combine the bean mixture with the remaining burger ingredients. Mix well.
- Using a spoon or ice cream scooper, scoop the bean mixture onto a parchment-lined baking sheet, flattening slightly to form each scoop into a nice burger shape. The burgers tend to spread when they cook, so don’t make them too big. Bake for 20 to 25 minutes, turning halfway through.
- While the burgers bake, remove the stems from the mushrooms, if using, and clean the caps with a slightly dampened cloth.
- Brush the mushrooms with grapeseed oil and sprinkle with salt, pepper, and granulated garlic.
- On a stovetop grill pan over medium heat, grill the mushrooms, cap side down, approximately 10 minutes.
- When the mushrooms are softened and juicy, turn and grill them a little while longer. Serve each burger on top of a mushroom cap.
- Why not make a platter with some burgers on buns and some on portobellos? This gives gluten-free folks a delicious option without your having to seek out gluten-free rolls.
- Unbaked burgers freeze well.