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.
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).
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.
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.
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.
Ingredients & Substitution Notes
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.
Easy Vegan Pulled Mushroom Burger
- 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
- fresh sprouts
- 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).
- 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.