Buzz
Photo: Antonis AchilleosThis veggie burger features not just one, but three unexpected ingredients. Tomato paste, Parmesan cheese, and soy sauce blend together to deliver an irresistible umami punch, making this burger packed with flavor. A quick sear in a hot pan gives these patties a satisfying crispy exterior, while the inside remains tender and juicy. Unlike many veggie burgers that fall apart easily, this one holds its shape perfectly, thanks to a mix of eggs and panko. For a speedy meal, you can shape and freeze these veggie burgers ahead of time.
Ingredients Needed
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3 tbsp olive oil, divided
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1 lb mushrooms (such as portobello, cremini, shiitake, or a mix), cleaned and sliced
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3/4 tsp kosher salt
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1 tbsp soy sauce
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2 tbsp tomato paste
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2 garlic cloves, minced
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15 oz can black beans, drained and rinsed
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2 large eggs
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1/2 cup panko breadcrumbs
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1/2 cup grated Parmesan cheese
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1/3 cup mayonnaise
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2 tsp sriracha sauce
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6 hamburger buns, toasted
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Butter lettuce, for serving
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Sliced tomato, for serving
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Pickles, for serving
Cooking Instructions
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Heat 1 tablespoon of oil in a large skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until they are lightly browned and their moisture is released, about 10 minutes. Stir in 1/2 teaspoon of salt, soy sauce, tomato paste, and garlic. Continue to cook, stirring, until the tomato paste darkens, around 1 to 2 minutes.
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While the mushrooms cook, mash the beans in a bowl using a fork or potato masher until mostly smooth. Add the eggs, panko, Parmesan, cooked mushrooms, and remaining 1/4 teaspoon of salt. Stir the mixture until everything is well combined.
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Wipe the skillet clean and heat the remaining 1 tablespoon of oil over medium heat. Shape the bean mixture into 6 patties, approximately 3 1/2 inches wide. Once the oil is hot, place 3 patties in the skillet and cook until they are golden brown, about 3 to 4 minutes per side. Repeat the process with the remaining patties.
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Mix the mayonnaise and sriracha sauce in a small bowl. Serve the patties on the toasted buns, topping them with the sriracha mayo and your choice of garnishes.
Nutritional Information (per serving)
| 444 | Calories |
| 22g | Fat |
| 47g | Carbs |
| 16g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 444 | |
| % Daily Value * | |
| Total Fat 22g | 29% |
| Saturated Fat 5g | 23% |
| Cholesterol 43mg | 14% |
| Sodium 1081mg | 47% |
| Total Carbohydrate 47g | 17% |
| Dietary Fiber 10g | 35% |
| Total Sugars 5g | |
| Protein 16g | 33% |
| Vitamin C 5mg | 6% |
| Calcium 184mg | 14% |
| Iron 5mg | 28% |
| Potassium 683mg | 15% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
