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    Home » All Recipes » Lunch & Dinner

    Pulled Mushroom & Bean Burger

    Published: Jan 21, 2021 · Modified: Jun 2, 2021 by Katie

    Jump to Recipe How-To-Photos

    These Pulled Mushroom & Bean Burger patties are vegan, low in fat and high in fibre. They contain osyter mushrooms as well as kidney beans as their main ingredients. The quinoa in there provides some additional protein.

    Vegan Pulled Mushroom Burger by wholefoodsoulfoodkitchen.com

    How to Make Pulled Mushroom & Bean Burger

    Start by cooking your quinoa according to package instructions. 

    In the meantime you can prepare your onion-garlic-mushroom mix. You will need to pull the mushrooms into strips using your hands (see photo below).

    how to pull oyster mushrooms for Pulled Mushroom & Bean Burger by wholefoodsoulfoodkitchen.com
    fried onion, garlic and oyster mushrooms for Pulled Mushroom & Bean Burger by wholefoodsoulfoodkitchen.com

    As soon as the mushrooms are golden brown, take out 4-5 tablespoon of the mushroom mix and set aside. The rest of the mushroom mix gets blended up in your food processor, together with all the other patty ingredients. 

    Pulled Mushroom & Bean Burger ingredients in a food processor by wholefoodsoulfoodkitchen.com
    Pulled Mushroom & Bean Burger patty mix in a foodprocessor by wholefoodsoulfoodkitchen.com

    After putting the patties in the fridge for half an hour, you can start forming patties and fry them in a pan over medium heat. Let them sit in the pan for about 10 more minutes on low heat. 

    Pulleuncooked Mushroom & Bean Burger patties by wholefoodsoulfoodkitchen.com
    cooked Pulled Mushroom & Bean Burger patties by wholefoodsoulfoodkitchen.com

    I would highly recommend choosing a variety of toppings such as fresh salad, tomatoes or pickles. 

    For the sauce I would recommend making your own Homemade Vegan Ranch Sauce. Recipe can be found here. 

    Homemade Vegan Ranch Sauce

    easy vegan ranch sauce by wholefoodsoulfoodkitchen.com

    Ingredients & Substitution Notes

    ingredients needed for Pulled Mushroom & Bean Burger by wholefoodsoulfoodkitchen.com
    • Oyster Mushrooms: For this recipe you'll need oyster mushrooms. I'm afraid you won't be able to replace them with any other type, because their specific texture is crucial.
    • Kidney Beans: Instead of kidney beans you could also use black beans.
    • Breadcrumbs: I used regular breadcrumbs but if you would want these burgers to be gluten-free, simply use gluten-free breadcrumbs
    • (Vegan) oyster sauce: Can easily be replaced by soy sauce or tamari (gluten-free soy sauce).
    • Nutritional yeast: I highly recommend not to omit this ingredient. It has go a cheese-like flavour and can’t be replaced by any other ingredient.
    • Smoked paprika powder: The same is true for the smoked paprika powder. 
    pulled mushroom & bean burger by wholefood soulfood kitchen.com

    📖 Recipe

    Vegan Pulled Mushroom Burger by wholefoodsoulfoodkitchen.com

    Easy Vegan Pulled Mushroom Burger

    Author: Katie
    These Pulled Mushroom & Bean Burger patties are vegan, low in fat and high in fibre. They contain osyter mushrooms as well as kidney beans as their main ingredients. 
    If you love this recipe as much as we do, click on the 5-stars below!
    5 from 1 vote
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Resting time (fridge): 30 minutes minutes
    Total Time: 1 hour hour
    Course: Main Course
    Cuisine: American, vegan
    Servings: 5 medium patties
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    Ingredients

    Burger Patties

    • ⅓ cup quinoa
    • 1 red onion, chopped
    • 3 garlic cloves, minced
    • 200g oyster mushrooms, pulled
    • 1 tablespoon (vegan) oyster sauce or sub soy sauce
    • 1 tablespoon maple syrup
    • 1 (400g) tin kidney beans, drained and rinsed or black beans
    • 1 teaspoon smoked paprika
    • 2 tablespoon nutritional yeast
    • 1 tablespoon olive oil
    • 2-3 tablespoon breadcrumbs *gluten-free version see notes
    • salt & pepper

    Burger Topping Suggestions

    • homemade ranch sauce *see notes
    • fresh tomatoes
    • salad
    • fresh sprouts
    • cabbage
    You can find detailed step-by step-photos above the recipe card.

    Instructions

    • Thoroughly wash quinoa in a sieve and cook it with double the amount of water and a pinch of salt until soft (~10 minutes) or according to your package instructions.
    • Heat 1 tablespoon of olive oil in a pan over medium heat.
    • Add onions and garlic and sauté until golden.
    • Pull apart oyster mushrooms by hand so that you end up having thin mushroom strips (see photo above). Alternatively you could use a knife but I prefer using my hands.
    • Add mushroom strips to your onion-garlic mix, add a pinch of salt and cook until slighly brown and crispy.
    • Deglaze with oyster sauce & maple syrup and cook a bit longer until all liquid is gone.
    • Once the mushrooms are ready, take out about 5 tablespoon of the mix and set aside.
    • Put the rest of the mushroom mix together with all the other ingredients into your food processor and blend until well combined. You might need to stop in between and scape down the sides.
    • Taste and adjust salt.
    • Put the mix into the fridge to set for about 30 min.
    • Heat some olive oil in a pan over medium heat, scoop out 2-3tbsp of the burger mix and form burger patties in your desired size.
    • Fry each patty for about 1-2 minutes on one side until golden brown, before flipping it and frying the other side.
    • Turn down heat to a minimum and let the patties sit in the pan for another 10 minutes, this will help them firm up.
    • Serve with the remaining mushroom strips and other toppings of your choice (ranch sauce, tomatoes,fresh salad, sprouts, cabbage).

    Notes

    • Homemade Ranch Sauce: Find the recipe for my homemade vegan ranch sauce here. 
    • Breadcrumbs: In order to make this vegan gluten-free, simply use gluten-free breadcrumbs. 

    Nutrition

    Serving: 1 patty. | Calories: 132kcal | Carbohydrates: 20g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 602mg | Potassium: 360mg | Fiber: 3g | Sugar: 4g | Vitamin A: 218IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 2mg
    All nutritional information is based on third-party calculations and should be considered estimates.
    Tried this recipe?Leave a rating and comment telling us how you liked it! Or tag @wholefoodsoulfood__kitchen on Instagram so we can admire your creations!

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    5 from 1 vote (1 rating without comment)

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