Hearty Veggie Burgers With Mushrooms and Beans and Garlicky Mayo
This veggie burger is the best! Loaded with mushrooms for a hearty, earthy taste, flavored with garlic, onions and spices, and bound with beans and quinoa. A great healthy alternative to burger night!
A while back I had one of the best mushroom veggie burgers I had ever tasted at a local brewery down the street from us. You know how a lot of veggie burger taste dry or to bread heavy? This one was the exact opposite. Moist, with tons of flavor, and hearty mushrooms that gave the burger that delicious umami flavor that’s sometimes missing from veggie burgers. For me, it was the ideal alternative to a great burger, and it’s something that I immediately set to work to figure out how to make.
Don’t get me wrong – I love a good burger. My grandfather was a butcher after all! But lately we’ve been making a conscious effort in our family to eat less meat. Less calories, less fat, healthier. At least a few times a week, that’s our goal.
Enter, this veggie burger. It’s loaded with good for you veggies and spices and gets it’s binding from pinto beans, bread crumbs and quinoa.
Veggie burgers can be tricky: add in too many veggies and they come out watery and are a pain to put together. Make them too dry and they turn out all crumbly and falling apart.
To solve this problem, I roasted the mushrooms for about 10 minutes before adding them to the patty mixture do dehydrate them a bit. This removed some of the water from them and only deepened their flavor. And, using the mashed beans as part of the binding helps to keep the patty together without drying it out.
For toppings, the sky’s the limit. I added a simple garlicky mayo, some Swiss cheese, and spinach, but feel free to mix it up – Sriracha, lettuce tomatoes, pickles, and even good old-fashioned ketchup and mustard all work well here. And, served on a pretzel bun, this can’t be beat! (I mean, IMHO, anything on a pretzel bun is deserving of my attention, am I right?)
Give these veggie burgers a try if you’re in the mood for a lighter burger option! They pair perfectly with oven roasted potatoes or fries.
Hearty Veggie Burgers With Mushrooms And Beans
For The Veggie Patties
3 cups mushroom, sliced
1 small onion, shredded
8 garlic cloves, minced
1/3 cup breadcrumbs
½ cup cooked quinoa
¼ teaspoon paprika
¼ teaspoon oregano
¼ teaspoon cumin
1 can pinto beans, mashed
Salt and pepper to taste
For The Garlic Mayo
½ cup mayo
2 garlic cloves, smashed
1 teaspoon lemon juice
1 teaspoon olive oil
Salt and pepper to taste
For the Veggie Burgers
Preheat oven to 350 degrees and line a baking sheet with parchment paper. Roast sliced mushrooms for 10 minutes, then remove from oven and let cool.
While mushrooms are roasting, sauté shredded onion and garlic cloves for 1-2 minutes in 1 tsp. olive oil over medium heat. Remove from heat, place in a large bowl, and allow to cool slightly before handling. Add mushrooms to the bowl.
Add remaining ingredients to the mushroom/onion/garlic mixture and combine well.
Form the mixture into individual patties (you should have about 6-8 burgers depending on how big you make them.)
Brush tops of burgers with olive oil
Place the burgers into the oven and roast at 400 degrees for 12-15 minutes. Flip burgers and brush the other side with oil.
Bake burgers for another 10 minutes or until lightly browned on top.
Serve on a toasted bun (we prefer pretzel buns!) with garlic mayo and the toppings of your choice! Goes great with roasted potatoes or fries!
For the Garlic Mayo
Whisk the mayo, garlic, lemon juice and oil together in a small bowl.
Add salt and pepper to taste.