Vegan Mushroom Burger (Gluten-Free & Oil-Free)

Tutorial video

Ingredients (14)

• 15 oz black beans
• 1 cup mushrooms, chopped
• 1 onion, sliced
• 1/2 cup cooked brown rice
• 1/4 cup walnuts
• 2 tbsp flax meal
• 1/4 cup water
• 1 tsp garlic powder
• 2 tbsp paprika
• 1.5-2 tsp salt
• 2 tsp cumin
• 1 cup gluten-free bread crumbs
• Gluten-free burger buns
• Burger toppings of choice

Nutrition (per serving)

Calories

386 kcal

Carbohydrate

62 g

Protein

12.5 g

Fat

8.9 g

Fiber

9 g

Sodium

800 mg

Calcium

50 mg

Potassium

400 mg

Iron

2 mg

Zinc

1 mg

Magnesium

50 mg

Cholesterol

0 mg

Instructions

• Preheat oven to 350°F and line a baking sheet with two pieces of parchment paper.
• Mix 2 tbsp flax meal with 1/4 cup water, stir, and set aside to form a flax egg.
• Drain and mash the black beans in a bowl until smooth.
• In a sauté pan, cook the sliced onion and mushrooms until the onion is lightly browned and the mushrooms are fully softened.
• Pulse the walnuts in a food processor until coarsely chopped, not a fine powder.
• Add the cooked brown rice, sautéed onion‑mushroom mixture, garlic powder, paprika, and cumin to the food processor and pulse until the mixture is mostly combined but still textured; transfer to a large mixing bowl.
• Stir the mashed beans, salt, and flax egg into the bowl and mix well.
• Gradually add the gluten‑free bread crumbs, mixing until the mixture holds together.
• Shape about 1/2 cup of the mixture into a patty and place it on the prepared baking sheet.
• Bake the patty at 350°F for 20 minutes, flip, then bake an additional 15 minutes.
• Serve the burger on a gluten‑free bun with your favorite toppings.