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Black Bean & Mushroom Burger
Around here, vegetarian dishes are no second fiddle. This Black Bean & Mushroom Burger packs in serious flavor (featuring a nice, mustardy zing) and flawless texture with no meat in sight, perfect for vegetarians and carnivores alike. Make a batch for game day, backyard barbecues, or meatless Monday…we promise you won’t miss the beef one bit.
Active Time: 40 Min.
Total Time: 1 Hr. 10 MIn.
Servings: 6
Ingredients
For the burger:- 2 12-oz cans black beans, drained
- 1 ½ cups walnut halves
- 2 Tbsp extra virgin olive oil, divided
- 1 ½ cups thinly sliced leek whites, rinsed
- 4 garlic cloves, thinly sliced
- 8 oz shiitake mushrooms, thinly sliced
- 3 Tbsp Kosciusko Spicy Brown Mustard
- 2 tsp kosher salt
- 1 ½ tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp freshly ground black pepper
- ½ cup crumbled blue cheese
- 6 hamburger buns
- Lettuce, tomato, and red onion, for serving
- ¼ cup Kosciusko Spicy Brown Mustard
- ¼ cup mayonnaise
- ¼ cup ketchup
- 1 Tbsp Worcestershire sauce
Directions
- Preheat oven to 350ºF. Line a sheet pan with parchment paper. Spread the beans in an even layer on one half of the pan and the walnuts on the other side. Bake for 12 to 15 minutes or until the walnuts are golden brown and the beans are starting to split open.
- In a large skillet, heat 1 Tbsp of the olive oil over medium-high heat until shimmering. Add the leeks, garlic, and mushrooms. Cook, stirring often, until the vegetables are tender and almost all the moisture has evaporated, 6 to 8 minutes.
- In the bowl of a food processor, combine the beans, walnuts, and sautéed vegetables. Add the mustard, salt, paprika, cumin, and black pepper. Puree on high until a smooth paste forms, 4 to 5 minutes, scraping down the sides with a rubber spatula as needed. It’s okay if some larger pieces of vegetables and beans remain.
- Divide the mixture into 6 equal portions and shape each into a patty. Transfer to a sheet pan lined with parchment paper, cover, and refrigerate for 30 minutes or up to overnight.
- Heat a large nonstick skillet over medium heat. Add the remaining 1 Tbsp olive oil and swirl to coat the pan. Add the patties in batches and cook until golden brown on one side, about 4 minutes. Flip the patties and cook for 2 more minutes. Transfer to a sheet pan and repeat with the remaining patties.
- Place an equal amount of the blue cheese on each patty and transfer the pan to the oven. Bake for 7 to 10 minutes until the cheese is melted and the patties are warmed through.
- To make the burger sauce: In a small bowl, whisk together the mustard, mayonnaise, ketchup, and Worcestershire sauce. Set aside.
- To serve, spread an equal amount of burger sauce on the cut sides of the buns. Top each bottom bun with lettuce, a patty, tomato, and onion, and close the burgers. Serve warm.
Recipe source: Ingredient
