This Veggie Burger recipe is incredibly simple, great for a plant based diet, and packs a ton of umami flavors. They are not too wet or too dry, just perfectly balanced. Perfect for a quick meal or to prepare and freeze for later.
I don’t know about you, but I’m hanging on to the very last bit of summer. So it seemed like the perfect time to share my amazing vegan veggie burger recipe with you all.
It’s also National Cheeseburger Day on September 18th, and what’s a better way to celebrate!?
Homemade Veggie Burgers
A lot of veggie burger recipes can be bland or fall apart with no egg, but this recipe it so much better,
The key to a good homemade veggie burger is to make sure that nothing is holding on to too much moisture. In this recipe I’m using black beans and portobello mushrooms as the base. Both of those bring a lot of moisture, so I started this recipe by roasted both in the oven until they were dried out.
Don’t worry, we’ll add liquids and flavor back into the patties!
Creating Flavor
I wanted a lot of multidimensional flavor in these veggie burgers so that they didn’t just scream “BEANS”. And the perfect way to add in bold flavor is with umami.
If you’re unfamiliar with umami, it has been coined as the 5th taste. It’s that little something extra that makes your mouth water .It is described as “brothy” and “meaty” and some foods bringing this flavor are miso, mushrooms, and rich, dark soy sauce.
I added soy sauce, miso, liquid smoke and portobello mushrooms to these veggie burgers to really pack an umami punch.
I’ve also utilized the spice cumin. I think it has such a wonderful earthy taste that was meant for meat, or in our case meat replacements.
The Recipe
You will need a food processor to make this recipe as a blender would make the ingredients far too fine. Everything comes together with just a few quick pulses.
Check out this YouTube video where I demonstrate how to make this recipe:
Without further ado, here is the recipe! I hope you love it as much as I do. Please share your recreations with me on Instagram.
- 1 can black beans
- 1 large portobello mushroom
- 1 tbsp flaxseed meal
- 2 tbsp water
- ½ cup rolled oats
- 1 tbsp white miso paste
- 2 tbsp soy sauce
- 4 cloves minced garlic
- 1 tbsp tomato paste
- 1 tsp onion powder
- 1 tsp cumin
- ¼ tsp black pepper
-
Preheat oven to 400F
-
Drain the liquid from the can of black beans and place on a parchment lined baking sheet
-
Clean the portobello mushroom and cut into 1/4 inch thick slices
-
Line on a parchment lined baking sheet (nothing overlapping)
-
Bake beans and mushrooms for 30 minutes, flipping once after 15 minutes
-
When the beans and mushrooms have 5 minutes left prepare a flax egg with the flaxseed meal and water
-
Set aside to thicken
-
When cooked the beans should be burst, with the whiter parts of the insides showing and mushroom should look dry with no residual liquid on the pan
-
After the beans and mushrooms have cooled for 5 or so minutes add them, the flax egg, and all other ingredients to a food processor
-
Process and scrape down the sides once or twice until everything is combined, but there is still good texture
-
Form the mixture into 4 patties and set aside to rest
-
Heat a nonstick pan to medium high heat
-
Add the patties to the pan and cook without touching for 3-4 minutes
-
The patties shouldn’t stick and should be golden brown before flipping
-
Flip and cook for an additional 3-4 minutes until patties are complete
-
Serve hot on a burger bun with fresh toppings of your choice
