Easy Vegan Pulled Mushroom Burger
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.
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Servings: medium patties
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.
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