| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 6 tablespoons extra-virgin olive oil
- 1 large red onion, finely chopped
- 1 clove garlic, finely chopped
- 3 cups mushrooms, finely chopped
- 1 tablespoon fresh thyme leaves, chopped
- One 14-ounce can black beans, drained and rinsed
- 2 tablespoons soy sauce
- 1/4 cup whole-wheat flour
- 1 tablespoon nutritional yeast flakes (optional)
- 1000 Island Dressing, recipe follows
- 4 burger buns
- 4 butter lettuce leaves
- 4 teaspoons yellow mustard
- 4 large tomato slices or 8 medium slices
- 12 slices dill pickles
- Handful of arugula
- Salted potato chips, for serving (optional)
- 4 tablespoons mayonnaise
- 1 1/2 teaspoons tomato ketchup
- 1 teaspoon tomato paste
- 1 1/2 teaspoons capers, finely chopped
- 1 teaspoon freshly squeezed lemon juice
- Small pinch sea salt and freshly ground black pepper to taste
Instructions
- Heat 3 tablespoons oil in a large frying pan over a medium heat, then saute the onions for 4 minutes, until they start to soften. Add the garlic, mushrooms and thyme and cook for a further 3 minutes or until most of the mushroom juice has evaporated. Stir in the drained beans and soy sauce and cook through for around 2 minutes, stirring occasionally. Turn off the heat.
- Roughly mash the mixture with a potato masher, whilst keeping some texture; be careful not to over mash. Stir in the flour and nutritional yeast flakes, if using. Divide the mixture into 4 portions. Then, using your hands, mold each portion into a burger shape about 1/2 inch thick and 3 inches wide or wide enough to fit your bun.
- Put the burgers on a parchment-lined sheet pan. Allow to chill in the fridge for 1/2 hour, to firm up before cooking.
- To fry the burgers: Heat the remaining 3 tablespoons oil in a medium-large frying pan over a medium heat (you want to hear a nice sizzle) and cook the burgers for about 2 minutes on each side or until cooked through and crisp brown on both sides.
- To assemble the burgers: Spread 1 teaspoon of 1000 Island Dressing on the base of each bun, then lay a lettuce leaf on top. Add a burger, spread a thin layer of mustard onto each burger, add a slice or 2 of tomato, and then 3 thin slices of pickle. Add a few arugula leaves, then spread a little mustard on the underside of each burger top to complete. Serve with potato chips, if using.
- Mix all the ingredients together in a small serving bowl, whisking with a fork.
- This dressing is delicious spooned over veggie burgers or served as a dip with crudites. I also love it drizzled over a festive vegetarian nut roast the next day in a sandwich. Any unused dressing can be stored in an airtight container in the fridge for up to 4 days.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 638 |
| Total Fat | 38 g |
| Saturated Fat | 5 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 12 g |
| Sugar | 8 g |
| Protein | 17 g |
| Cholesterol | 6 mg |
| Sodium | 1222 mg |
Reviews
Awful! The flavours were fine but the consistency was way off – like fried porridge! I got a decent char both ways I tried to cook it – low and slow or fierce and fast. Either way, it was paste inside and fell apart as soon as we picked up the burger. Mary is missing some basic chemistry – the proteins in meat coagulate with cooking, binding everything together. Beans just stay a mush. VERY disappointed given the effort involved!
Loved this recipe. I will make it again.
I basically watched Mary’s show and decided I might become vegan if I could eat yummy food similar to what she presents on her show. Thank you so much!!
These are fantastic. I have made them 3 times now. I put the mushrooms in a food processor to get them quite fine. I also cook the mushroom mixture MUCH longer than suggested. You really want to get all the moisture out. Instead of the suggested 3 minutes, I probably cook my mixture for about 10. With the longer cooking time, they turn out great every time. They are a soft consistency inside but they hold together well. Don’t skip the nutritional yeast. Yum!!!
Amazing flavor, and great texture with a few adjustments: I used a little less onion, and pulsed the beans briefly in a food processor (ditto with mushrooms and onion). Sautéed longer than directed—about 5 minutes per side—to a lovely carmelized dark brown. I’m also GF and substituted GF flour and tamari (in lieu of soy sauce), with no issues. Best black bean burger ever!
This recipe was amazing, the burger was so filling, and didn’t even miss the meat!!
These were delicious! I cooked the mushrooms a little longer to make sure that almost all of the moisture was removed, which is key in making sure the consistency is right. I would add just a touch of salt, but they were really good, and not heavy. I’m definitely making these again!
I have not yet tried this recipe, although I will this weekend. I am VERY glad to see someone else hosting a show exclusively for vegetarians. Her mother definitely had some great recipe’s and I hope Mary will be sharing them.
As a side note, Mary is an outstanding photographer, unlike some others on food network who claim to be…
Same as previous comments. Followed it exactly, but squishy, fell apart. They taste really good, but totally fell apart. It might need quinoa and egg, or mushrooms more cooked out, so not so soggy. Was really excited about trying this. Any suggestions?
Loved everything about this show! She is so natural as she explains the recipe and it was so fun to see the little snippets of London. Plus, I adore Stanley Tucci!!
Awful squishy consistency. Ick! I followed recipe exactly. Two minutes per side to cook is just wrong. Other similar recipes recommend 5 to 10 minutes per side. Trying to turn this burger after just 2 minutes on the griddle was like trying to turn a scoop of cottage cheese…didn’t work. Cooking longer only burned the outside of the burger but did nothing for the squishy center. While trying to eat the mushy parts squished out of the bun on all sides and fell to the plate below. Decent flavor but consistency is waaaaaay off.
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