Mushroom Cheddar Black Bean Burgers
with Garlic Aioli & Carrot Fries
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- 2 carrots, peeled and sliced into sticks
- 4 oz mushrooms, thinly sliced
- 1 onion, half thinly sliced, half minced (divided)
- 2 tsp paprika (divided)
- 13.4 oz black beans, drained and rinsed
- 2 garlic cloves, peeled and minced (divided)
- 2 tbsp all-purpose flour
- 2 oz vegan shredded cheddar
- ¼ cup vegan mayo
- 2 pretzel buns
- 3 tbsp + 1 tsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition.
Preheat the oven to 425°F. Add carrot, 2 tsp vegetable oil, and a pinch of salt and pepper to a baking sheet, and toss to coat. Bake carrot fries until tender and browned in spots, 18 to 22 minutes.
Heat 2 tsp vegetable oil in a large nonstick skillet over medium-high heat. Add mushrooms, sliced onion, and just half the paprika. Cook until mushrooms are browned in places, 5 to 7 minutes. Transfer the sautéed vegetables to a bowl. TIP: We will use this skillet again in a later step.
Add just ½ cup minced onion, remaining paprika, black beans, just half the garlic, and flour to a large bowl. Mix with your hands, crushing the beans, until burger mix is sticky and uniform. Form into 2 patties, each about 1-inch thick. TIP: Keep any remaining minced onion for your own use.
Return the large nonstick skillet to medium-high heat with 2 tbsp vegetable oil. Add black bean patties and cook until crisp and heated through, 3 to 5 minutes per side. Remove skillet from heat, top cooked black bean patties with cheddar, and cover until melted, 3 to 5 minutes. TIP: Add more oil as needed to crisp the burgers.
Add remaining garlic, mayo, and a pinch of salt to a small bowl. Mix the garlic aioli.
Toast the pretzel buns. Spread garlic aioli on the top half of each bun, and place black bean patties on the bottom halves. Top with sautéed vegetables and close the mushroom cheddar black bean burgers. Serve with carrot fries and garlic aioli for dipping. Tuck in!