Whenever I say “burger” in my head the phrase “Burgermeister Meisterburger” rattles around until I force myself to think of something else. Does that ever happen to you? Please say it does, if only to humor me.
Moving on, I have probably reworked this recipe for vegan bean burgers at least 8-10 times. And kids, these boigahs are pretty pretty pretty good. Supremely tasty, a tad spicy, and loaded with nutritious ingredients, well, I think you will be pleasantly surprised. And, they have the mouth feel (thanks to the vital wheat gluten) that I was looking for. So many vegan bean burgers are inherently mushy and I really wanted to minimize that factor. Enter vital wheat gluten (VWG). I’ve used this protein before and explain a bit more here in my post for vegan meatballs. In this bean burger recipe I use about half a cup- just enough to give these burgers the heartiness and grill-able factor I was seeking.
Don’t be daunted by the list of ingredients! Aside from cutting and sauteing the mushrooms, most of the prep work (that includes chopping and dicing my friends) can be done in the food processor.
See the mushrooms above in the processor bowl? Along with the cashews and sun-dried tomatoes, mushrooms were added for their umami qualities. (see more about this “fifth” taste in the recipe box under Sound Bites.)
Below I am slightly mashing half the black beans with a fork (the rest were in the processor). I wanted some bean integrity to remain.
Following a sprinkle of VWG, the remaining mixing and shaping is really hands on:
I used 1/3 cup of “dough” for each burger and browned 4 at once in my cast iron pan, freezing the remaining 6 for a later date.
In the feature picture you can see I topped with avocado, tomato vegan cheese and fried onions…use whatever tickles your fancy.
All right, kiddies, on to the recipe. These really come together quickly, hold up well in the pan (and on the grill) and freeze beautifully. And they taste…..mmmmm….umami!