While the classic hamburger is made with ground beef, the beloved burger certainly takes many more forms these days. In honor of National Hamburger Day on May 28, I’m featuring a veggie burger here plus highlight a dozen more options made with meat.
Creating a homemade bean and veggie burger that is both sturdy enough for the grill and loaded with flavor requires some advance prep work, but the results are well worth it, says chef and cookbook author Molly Stevens, who created this recipe for Real Food. You can make these up to two days ahead of when you plan to grill or freeze up to two months (see Cook’s Notes) so you can get a step ahead, if you wish. Roasting and cooling the vegetables before blending removes excess moisture and adds an extra depth of flavor. And toasted walnuts and grated Parmesan contribute an added layer of umami—so much that no one will miss the meat, says Stevens.
If you would like a burger made with beef, pork, or turkey, scroll down to my roundup of recipes for more delicious twists to keep you “fired up” all season.
Black Bean and Mushroom Burgers with Basil-Garlic Mayonnaise
Makes 4 burgers
8 ounces mushrooms, button or cremini, trimmed
2 tablespoons extra-virgin olive oil, divided, plus more for grilling
1 (15-ounce) can black beans, drained and rinsed
½ cup shredded carrot
1 cup walnuts (about 3 ounces), lightly toasted
¼ cup panko breadcrumbs
1 cup cooked brown rice
¼ cup grated Parmesan cheese
1 teaspoon kosher salt, or to taste
½ teaspoon ground cumin
½ teaspoon smoked paprika, hot or sweet
freshly ground black pepper
For the Basil-Garlic Mayonnaise
1/3 cup mayonnaise
1 small to medium garlic clove (½ teaspoon minced)
2 tablespoons chopped fresh basil leaves
1 tablespoon extra-virgin olive oil
½ teaspoon fresh lemon juice, or to taste
salt and pepper, to taste
4 sandwich thins or ciabatta rolls
ripe tomato slices and arugula
- Heat the oven to 375°F. Slice the mushrooms about ¼-inch thick and pile them onto a baking sheet. Drizzle with 1 tablespoon olive oil, toss to combine, and spread into an even layer. Bake, stirring with a spatula about halfway through, until brown in spots and nearly dry, about 30 minutes. Let cool.
- Meanwhile, combine the beans and carrot on another baking sheet. Add the remaining 1 tablespoon olive oil. Toss to combine and spread into an even layer. Bake, stirring once halfway through, until dry and a good portion of the beans have burst open, about 15 minutes. Let cool.
- Combine the walnuts and panko in a food processor. Pulse on and off to grind into a coarse paste. Add the cooled mushrooms, the rice, Parmesan and seasonings. Pulse to combine. Add the beans and carrot, and pulse to create a cohesive mixture—there should be bits of visible black beans. Scrape into a mixing bowl and taste, adjusting the seasoning to taste.
- Divide the mixture into 4 equal lumps, and then shape into 1-inch thick patties. Arrange on a plate, cover and refrigerate for at least 2 hours (and up to 2 days).
- Prepare the Basil-Garlic Mayonnaise: Combine all the ingredients in a small bowl. Season to taste with lemon juice, salt and pepper. Refrigerate for up to 1 hour.
- Heat a grill to medium hot. Lightly coat each burger with oil, and grill, flipping 2 or 3 times, until well seared and heated through, 8 to 10 minutes total.
- Serve the burgers on sandwich thins or burger rolls, topped with tomato, arugula and Basil-Garlic Mayonnaise.
• Veggie burgers are higher in carbs than all-meat burgers, so it’s best to serve them on lower carb rolls or bread, such as sandwich thins or airy ciabatta rolls.
• If the walnuts aren’t already toasted, toast them in the oven at 350°F (before roasting the vegetables); they will take about 8 minutes. Be sure they are fully cooled before grinding.
• Since all the ingredients are essentially precooked, the objective when grilling is to merely brown the outside and heat the inside.
• The burgers can be made ahead, tightly wrapped and frozen for up to 2 months. Defrost overnight in the refrigerator before grilling, or add a few minutes to the grill time.
Nutrition info Black Bean & Mushroom Burgers with Basil-Garlic Mayonnaise (Per Serving): Calories 683; Fat 42g (Sat. 6g); Chol 12mg; Sodium 1153mg; Carb 66g; Fiber 16g; Added Sugars 2g; Protein 19g
Hungry for More?
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Spicy Southern Italian-Inspired Burgers with Fontina Cheese
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