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Roasted Black Bean Burger

A delicious vegetarian black bean and mushroom burger that is very satisfying and bursting with flavor. Perfect for a meatless meal.

Course Main Course
Cuisine American
Keyword Black Bean Burger, Meatless Burger, Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Servings 2 servings
Author The Tiny Fairy

Ingredients

Bean Burger

  • 1 large Portobello mushroom
  • ½ cup Shiitake mushroom
  • ¼ cup red onion
  • ¼ teaspoon ground coriander, plus extra for dusting
  • a couple dashes ground cumin, plus extra for dusting
  • kosher salt prefer Diamond brand
  • fresh ground black pepper
  • ½ heaping cup black beans
  • ⅓-½ cup Panko bread crumbs, or rye bread

Zingy Lime Sour Cream Spread

  • 2-3 Tablespoons sour cream prefer Daisy brand
  • zest 1 lime
  • juice ½ lime
  • kosher salt and pepper to taste

Other Ingredients

  • 2 Brioche bread hamburger buns
  • Mexican cheese blend, or Cheddar cheese prefer Tillamook brand
  • Pico de Gallo or good ready made salsa
  • 1 ripe mango, thinly sliced
  • 1 ripe Hass avocado, thinly sliced
  • pickled jalapeño slices, optional

Instructions

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.

  2. Make fresh Pico de Gallo or buy from a restaurant or grocery store. If making fresh, make it first so the ingredients have time to marry and blend the flavors. Adjust the recipe below, as needed.

Making the Burger

  1. In a food processor, combine the Portobello and Shiitake mushrooms with the red onion. Add coriander, cumin, salt and pepper. Pulse a few times just to mince and combine.

  2. Add the black beans and bread crumbs. Pulse a few times just to mince and combine.

    Note: The beans should be rinsed and dry. If you wish to remove extra moisture, you can roast in the oven for a few minutes.

  3. Dump mash-up onto the prepared baking sheet and shape into two even patties. Drizzle with olive oil and dust with both coriander and cumin. Roast for 25 minutes or until dark and crispy.

  4. Remove from the oven, top with your favorite cheese and place the sliced buns on the tray. Return to the oven for a few minutes just to melt the cheese and toast the bread.

Zingy Lime Sour Cream Spread

  1. In a small bowl combine the sour cream, lime zest and juice, kosher salt and pepper. The spread shouldn't be runny. If so, add a little extra sour cream to adjust consistency.

Assembling the Burger

  1. Coat each bun side with the zingy lime sour cream spread. Add a few slices of avocado and mango. Place the bean patty with melted cheese, red onion slices, pickled jalapeños, more avocado and top with the pico de gallo.

  2. There is no specific order to how you layer your burger. The burger provides a great combination of flavors with wonderful textures. This is a very enjoyable meatless burger.

Recipe Notes

Pico de Gallo Recipe
2 1/2 cups plum/Roma tomatoes, seeded and finely chopped (about 8-10 tomatoes)
1 cup red onion, finely chopped
1/2 cup fresh cilantro, finely chopped (about 1/2 a bunch)
1/2 cup fresh lime juice (substitute with fresh lemon juice)
1 teaspoon Kosher salt
1/2 teaspoon black pepper
a few dashes hot sauce to taste

 

This Roasted Bean Burger is my version of Jamie Oliver's from his cookbook Ultimate Veg: Easy & Delicious Meals for Everyone