📝 About This Recipe
Forget the dry, crumbly veggie patties of the past; this burger is a masterclass in texture and deep, savory flavor. Drawing inspiration from classic American diner fare, we combine protein-rich black beans with roasted mushrooms and smoky walnuts to create a patty that sears beautifully and satisfies even the most dedicated carnivores. It’s a vibrant, plant-forward celebration finished with a tangy signature sauce and all the classic fast-food fixings.
🥗 Ingredients
The Patty Base
- 15 oz Black beans (one can, rinsed, drained, and patted dry)
- 8 oz Cremini mushrooms (finely minced)
- 1/2 cup Walnuts (toasted and finely crushed)
- 1/2 piece Yellow onion (small diced)
- 3 cloves Garlic (minced)
Binders and Seasoning
- 1/2 cup Panko breadcrumbs
- 1 large Egg (lightly beaten)
- 1 tablespoon Worcestershire sauce (use vegetarian version if preferred)
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Cumin (ground)
- 1 teaspoon Soy sauce (for extra umami)
The Secret Sauce
- 1/4 cup Mayonnaise (or vegan mayo)
- 1 tablespoon Dijon mustard
- 1 tablespoon Ketchup
- 1 tablespoon Sweet pickle relish
Assembly
- 4 pieces Brioche buns (split and toasted)
- 4 slices Sharp Cheddar cheese
- 4 leaves Bibb lettuce (washed and dried)
- 1 large Tomato (sliced into thick rounds)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Spread the drained black beans on a parchment-lined baking sheet and bake for 15 minutes. This dries them out slightly to prevent a 'mushy' burger texture.
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2
While the beans roast, heat a tablespoon of oil in a skillet over medium heat. Sauté the minced mushrooms and onions until the moisture has evaporated and they are golden brown, about 8-10 minutes.
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3
Add the minced garlic to the skillet and cook for another 60 seconds until fragrant. Remove from heat and let cool slightly.
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4
In a small bowl, whisk together the mayonnaise, Dijon mustard, ketchup, and relish to create your signature sauce. Set aside in the refrigerator.
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5
In a large mixing bowl, roughly mash the roasted black beans with a fork or potato masher, leaving some chunks for texture.
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6
Fold in the sautéed mushroom mixture, crushed walnuts, panko breadcrumbs, egg, Worcestershire sauce, soy sauce, smoked paprika, and cumin.
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7
Mix until everything is just combined. Divide the mixture into 4 equal portions and form into patties roughly 1-inch thick.
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8
Place the patties on a plate and refrigerate for at least 10 minutes. This helps the binders set so the burgers don't fall apart on the grill.
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9
Wipe out your skillet and add a thin layer of oil over medium-high heat. Once shimmering, add the patties.
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10
Sear the patties for 4-5 minutes per side until a deep brown crust forms. If using cheese, place a slice on each patty during the last minute of cooking and cover the pan to melt.
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11
Toast your brioche buns in the same pan or under a broiler until the edges are golden and crisp.
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12
To assemble, spread a generous spoonful of sauce on the bottom bun. Layer with lettuce, the patty, a tomato slice, and more sauce on the top bun. Serve immediately.
💡 Chef's Tips
The secret to a non-mushy burger is roasting the beans; never skip this step! For a vegan version, swap the egg for a 'flax egg' and use vegan cheese and mayo. If the mixture feels too wet, add another tablespoon of panko; if too dry, add a teaspoon of water. Use a cast-iron skillet if possible to achieve the best 'crust' on the outside of the patty. Don't over-process the ingredients in a food processor; hand-mashing ensures a meaty, varied texture.
🍽️ Serving Suggestions
Pair with crispy sweet potato fries seasoned with sea salt and rosemary. Serve alongside a cold, hoppy IPA or a crisp sparkling lemonade. A side of spicy vinegar-based coleslaw provides a perfect crunch and acidity. Add pickled jalapeños or avocado slices inside the burger for extra kick and creaminess.