Roasted mushroom and black bean burger

BBQ season is in full swing and sometimes all you want is a burger! So... let me introduce this juicy roasted mushroom and black bean burger to you. Don't get put off by the list of ingredients, it actually doesn't take that long to make! And I highly suggest you make some extra patties and keep them cooked in the fridge (or frozen raw) for the rest of the week as a topping to salads.

This burger has several components that all come from this blog, but you can totally replace them with store-bought options or whatever you have in your fridge:

  • Find the recipe for the crispy baked potato fries here. They are soooo good!!!

  • I use the sprouted spelt dinner rolls (I just make them a little bigger for a burger!) for my burgers but you can use any bun you like. I actually mostly prefer to eat my patties wrapped in lettuce. Not because of the carbs (hello, do you know me?!?!) but because with the roll and the patty and all the good add-ons it's just way too much and I get too stuffed half-way through. But again, it's completely up to you how you want to make this burger happen for you!

  • I love a good BBQ sauce and use this sticky sweet BBQ sauce on the bun but you can replace it with ketchup, mustard, mayo, or any other sauce you like!

  • I love roasting cherry tomatoes with balsamic for extra favor (see recipe below) but you can absolutely just use sliced tomatoes.

This burger utilizes leftover brown rice and black beans. If you've been here for a while or have gone through any of my ebooks or programs, you know that I am a huge fan of cooking up one big batch of a carb and a bean per week, and eating them in many variations for different meals. This means you cut back on cooking time for the rest of the week. And it does not have to get boring at all, since there are so many delicious ways to prepare the same ingredient. Just hop on over to the blog for more recipe inspiration.

What this means for these burgers: if you don't have black beans ready but you've got kidney beans in the fridge - then why not use them? Most beans and most grains are interchangeable! Your texture might change slightly, but you want to make your life easier!

Preparation time: 1 hour and 30 minutes

Hands-on time: 30 minutes

Makes 4 patties:

  • 4 brown mushrooms

  • 2 garlic cloves

  • 1/2 yellow onion, roughly chopped

  • 1 Tbsp extra virgin olive oil

  • 1 Tbsp flaxseeds

  • 1 cup cooked brown rice (leftover)

  • 1 cup cooked black beans (leftover or from a can rinsed well)

  • 2 Tbsp chopped fresh parsley

  • 1/2 tsp smoked paprika powder

  • 1/4 tsp ground cumin

  • sea salt and freshly ground black pepper

To assemble:

  • 1 bun (see above, I use the sprouted spelt dinner rolls dipped into sesame and made a little bigger)

  • 1/2 avocado, smashed with a squeeze of lemon

  • sticky sweet BBQ sauce

  • lettuce

  • tomato slices or roasted balsamic tomatoes (see below)

  • slices of red onion

  • slices of cheese (any kind you like, I use this plant-based one)

  1. Start by pre-heating the oven to 230°C/ 450°F.