Bean and Shroom Burger

I made a kidney bean and baby bella mushroom burger on homemade buns with what I had in my kitchen. The pictured burgers have tomatoes, spinach, white onion, and cheddar. I made some sriracha mayo as I had it in the fridge and it was good on it. I served it with a homemade bourbon lime and orange-ade with some mint served on frozen berries in place of the ice I didn't have.

The pattie is vegan, the buns are not vegan, but you could sub for a vegan bun recipe, or buy your preferred buns and save some time and energy.

I'm very happy with how the recipe came out. I'd change what is pictured, by getting some ketchup and pickles. Beyond this incarnation above, I want to try a more mushroom forward portobella and black bean burger with some aioli, arugala, melty blue cheese (maybe gorgonzola), tomatoes, and pickled red onions which would use an altered recipe to the one below. The pattie recipe can very easily be changed around to meet your tastes and desired dish.

Recipes are below.

Equipment I used:
– mixing bowl and wooden spoon
– cookie sheet
– oven and stove
– cutting board and knife
– cast iron pan and spatula
– vegetable oil for cooking both
– measuring cups and spoons

Bean and Shroom Burger: (vegan)

• 1 can of beans, I used kidney, will try with black
• mushrooms in equal volume to the beans, I used babybella
• oats, I used about the same amount as the other two but add conscious of its role in holding the mixture together, making it less wet, and adding some texture
• seasoning, I used salt (non negotiable), black pepper, cumin, garlic powder, onion powder, chili powder

1. Chop the mushrooms roughly, smash some of the beans, and add all together with the oats, but be conservative with the oats.

2. Chop the ingredients into the pattie mix. There should still be little bits and pieces of the ingredients visible, not a homogeneous paste, but it should hold together, nor be bean mush. Lean on the side of bean mush texture to start with and add the chopped oats to absorb moisture. I chopped with a knife on a cutting board, but you could use a food processor if you have one.

3. Season to taste! Mix in your spices. Actually taste it! All of this is edible as is, so eat some!

4. Shape the patties. I got 6 about 3-4" round patties. Find a size and shape you like, you can always reshape. Chill patties for immediate use or freeze for later.

5. Cook the patties in an oiled pan. Cast iron works great. I did about 4 minutes on each side, until browned and some charring on the oats. I added cheese to mine on the second side.

The burgers will be fairly soft, though the oats give it some more bite than just the beans and shrooms would. They do get some crispier bits from contact with the pan which is a nice texture. I really like mushrooms, and I think that the mushrooms could have been more forward as in the dressed burger, the kidney beans come through well, but the shrooms, not so much. I might try with some rehydrated dried mushrooms as they can be really flavor packed, and the liquid reserved for soup. I could still pick out the shroom flavor, but more subtle than I'd like.

Buns (not vegan, just vegetarian):
– AP flour, started with 400g, ended up having to add a good amount
– 1 cup water
– 3 tbsp melted butter
– 1 egg
– 1 tsp salt
– 2 tbsp sugar
– packet of yeast

1. Mix flour, sugar, yeast, and salt.

2. Make a crater in the flour and add water and melted butter, then the beaten egg. If your eggs are huge, reserve a bit for brushing on the buns. Don't let the hot butter start cooking your egg.

3. Mix in the bowl until it holds together, then turn out on a floured surface. Knead until it can clear the surface, and fairly smooth. It should not be sticking massively to your hands, you can add some flour bit by bit if it is.

4. Divide into desired size, I got 8 bun of the size picture above roughly 3-4". Roll in to balls. I like to flatten the balls, and pull the edges together giving a smoother top, and smooth out the bottom by placing the side with the edges on the crease between my hands (held out like an open book slightly angled up). Then move the hands in opposite directions back and forth. Or just roll them into balls, they'll still beat the store bought ones.

5. Place on an oiled cookie sheet and cover with plastic wrap or a damp towel to rest. Probably 30 minutes is enough.

6. Brush with egg, I used a fork. You could add sesame seeds, but I didn't have any in the kitchen. Be careful not to punch down the dough.

7. Bake at 350 about 12-13 minutes, until the domes are good and golden brown.

8. Transfer to a rack and eat when cooled.

I was quite pleased with the buns, I based it off of some similar recipes I found online, though subbed out water and some added butter for the recommended milk which I didn't have. I'd like some sesame seeds for them. They had a good taste and texture and toasted up nicely.