Best 3 Mushroom Bean Burgers With Ranch Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Mushroom and Bean Burgers with Ranch Sauce: A Plant-Based Delight**

Indulge in a symphony of flavors with our tantalizing Mushroom and Bean Burgers, a culinary masterpiece that caters to vegetarians and vegans alike. These delectable patties, crafted from a harmonious blend of mushrooms, beans, and aromatic spices, deliver a hearty texture and an explosion of umami taste in every bite. Accompanied by a creamy, tangy ranch sauce, these burgers are sure to become a favorite among health-conscious foodies. Our curated collection of recipes offers variations to suit diverse dietary preferences, including gluten-free and low-carb options. Embrace a healthier lifestyle without compromising on taste. Dive into the culinary adventure and discover the art of creating mouthwatering plant-based burgers that will redefine your mealtime experience.

Check out the recipes below so you can choose the best recipe for yourself!

MUSHROOM-QUINOA VEGGIE BURGERS WITH SPECIAL SAUCE



Mushroom-Quinoa Veggie Burgers with Special Sauce image

These hearty mushroom, black bean and quinoa veggie burgers are a healthy and satisfying homemade alternative to store-bought veggie burgers. And they take just 25 minutes of active time to prep, so while they're special enough for entertaining, they're quick enough for weeknight dinners.

Provided by Jamie Vespa, M.S., RD

Categories     Healthy Vegetarian Burger Recipes

Time 1h25m

Number Of Ingredients 17

1 large portobello mushroom, gills removed, roughly chopped
1 cup no-salt-added canned black beans, rinsed
2 tablespoons unsalted creamy almond butter
3 tablespoons canola mayonnaise, divided
1 teaspoon ground pepper
¾ teaspoon smoked paprika
¾ teaspoon garlic powder, divided
½ teaspoon salt
½ cup cooked quinoa
¼ cup old-fashioned rolled oats
1 tablespoon ketchup
1 teaspoon Dijon mustard
1 tablespoon extra-virgin olive oil
4 whole-wheat hamburger buns, toasted
2 leaves green-leaf lettuce, halved
4 slices tomato
4 thin slices red onion

Steps:

  • Place mushroom, black beans, almond butter, 1 tablespoon mayonnaise, pepper, paprika, 1/2 teaspoon garlic powder and salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. Transfer to a bowl and add quinoa and oats; stir well to combine. Refrigerate for 1 hour.
  • Meanwhile, whisk ketchup, mustard and the remaining 2 tablespoons mayonnaise and 1/4 teaspoon garlic powder in a small bowl until smooth.
  • Shape the mushroom mixture into 4 patties.
  • Heat oil in a large grill pan or nonstick skillet over medium-high heat. Add the patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more.
  • Serve the burgers on buns with the special sauce, lettuce, tomato and onion.

Nutrition Facts : Calories 394.5 calories, Carbohydrate 45.9 g, Cholesterol 3.8 mg, Fat 19.8 g, Fiber 9.4 g, Protein 11.6 g, SaturatedFat 2.1 g, Sodium 658.7 mg, Sugar 6.9 g

BLENDED BEEF, WHITE BEAN AND SQUASH BURGERS



Blended Beef, White Bean and Squash Burgers image

This smoky, juicy burger is a three-in-one combination of a classic beef burger, a veggie burger and a bean burger. It's a delicious and easy way to cut down on meat while still getting lots of satisfying flavor. After you've tried this version, put your own spin on it by subbing in your favorite spice blend instead of the paprika, garlic and onion powder used here.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 burgers

Number Of Ingredients 14

3/4 cup canned (drained and rinsed) white navy beans
1 teaspoon smoked paprika
1 1/4 teaspoons garlic powder
1 1/4 teaspoons onion powder
8 ounces peeled butternut squash, cut into 1/2-inch dice (about 2 cups)
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
12 ounces 92 percent lean ground beef
2 tablespoons canola oil
4 slices sharp Cheddar, each slice cut in half
4 large sesame seed hamburger buns, lightly toasted
4 leaves green leaf lettuce
4 thick slices beefsteak tomato
Ketchup, Dijon mustard and mayonnaise, for serving

Steps:

  • Position a rack in the center of the oven and preheat to 425 degrees F.
  • Add the beans, smoked paprika, garlic powder and onion powder to a large bowl. Stir to combine, then set aside.
  • Combine the butternut squash, olive oil, a large pinch salt and a couple grinds black pepper on a small baking sheet. Toss to coat and spread in an even layer. Roast in the oven until the squash is tender and deeply browned in spots, about 25 minutes, rotating the baking sheet once halfway through the cooking time.
  • Add the squash to the bean mixture and stir to combine. Allow to cool completely.
  • Once cooled, use a fork to roughly mash the squash and beans. It should be mostly smooth but with small chunks of squash and beans throughout. Add the beef and 1/2 teaspoon salt and use your hands to mix until combined. Divide into 4 portions and form each into a patty about 4 inches in diameter and a little more than 1/2 inch thick.
  • Heat a large cast-iron skillet over medium-high heat. Once the pan is hot, add the canola oil and swirl to coat. Season the patties liberally on both sides with salt and pepper and add to the pan. Cook until deeply browned and a crust is formed on the first side, 3 to 4 minutes. Flip carefully and cook until the second side is also browned, 2 to 3 minutes. Layer 2 pieces of the cheese (1 slice total) on top of each patty, then cover the pan and cook until cheese is just melted, about 1 minute.
  • Layer the patties, lettuce and tomato on the toasted hamburger buns and serve ketchup, mustard and mayonnaise alongside.

BLACK BEAN BURGERS



Black Bean Burgers image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 23

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

Steps:

  • 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.

Tips:

  • To ensure the burgers stay intact while cooking, make sure to mix the ingredients thoroughly and form firm patties. You can use a burger press or simply use your hands to shape them.
  • For a crispy exterior, cook the burgers over medium-high heat. However, be careful not to overcook them, as the mushrooms and beans can become dry and tough. You can check if the burgers are done by inserting a thermometer into the center - they should read 165°F (74°C).
  • Serve the burgers immediately with your favorite toppings and sauces. Some suggestions include lettuce, tomato, onion, avocado, and cheese. You can also add a dollop of guacamole or salsa for extra flavor.
  • If you're making the burgers ahead of time, you can store them in the refrigerator for up to 2 days. Simply reheat them in a skillet or oven before serving.
  • These burgers are also a great option for freezing. Simply cook them according to the recipe, then let them cool completely. Place the burgers in a freezer-safe bag or container and freeze for up to 3 months. When you're ready to eat, thaw the burgers overnight in the refrigerator or at room temperature for a few hours, then reheat and serve.

Conclusion:

These mushroom and bean burgers are a delicious and healthy alternative to traditional beef burgers. They're packed with flavor and nutrients, and they can be easily customized to your liking. Serve them on a bun with your favorite toppings and sauces, or enjoy them as a vegetarian main course.

Related Topics