These glutenfree Black Bean Burgers with quinoa and shiitake mushrooms are the way to go when you want a satisfying veggie burger with a little kick! Serve them with a spicy Hatch Chile mayonnaise.
This gluten-free black bean burger marries my go-to meatless burger mix with the peak season peppers. For the burger patties, black beans and shiitake mushrooms are mixed with protein-rich quinoa, oats, and loads of flavor-boosting herbs and spices for a gluten-free and vegan black bean burger that will knock your socks off.
A hatch chile mayo compliments the finished burger and really takes it to that next level of awesomeness. Take my advice and make extra mayo to enjoy with sandwiches and grilled artichokes for the rest of the week!
Why I love meatless burgers so much
Currently I am enjoying veggie burgers like these gluten-free black bean burgers so much more than their meaty counterparts.
There’s just endless variation in terms of what you can put into a veggie patty: healthy grains, legumes, herbs, actual veggies! Hello! It will never get boring!
For me personally, they’re waaaaay more satisfying than a beef or chicken patty. I am always amazed by the complex flavor profile that can be achieved with a veggie burger and they’re packed with a wider array of nutrients in addition to protein.
Homemade Mayonnaise with Hatch Chile!
Hatch chiles are in the height of their season like right meow, and they’re practically overflowing in the produce bins of all my local grocery stores. I figured I’d help them out with their surplus issue and share a recipe featuring hatch chiles.
If you’ve never had a hatch chile you seriously need to run out to the store and buy some immediately. I’m sure you won’t have any trouble finding them.
Is Hatch Chile spicy?
Hatch chiles have a subtle kick to them for sure, but also this insane grassy, bitter, green flavor that is especially enhanced when they’re roasted and charred.
Tips for making the best vegan black bean burgers:
- This recipe works best with leftover day-old quinoa.
- I recommend you use shiitake mushrooms as they have way more umami than any other mushroom. If you cannot find shiitake, use portobello.
- I used old-fashioned rolled oats in this recipe for more texture.
For more easy meatless burger recipes:
If you make these Black Bean Burgers, be sure to tag a picture on Instagram with #LePetitEats so I can see!
Black Bean Shiitake Burgers with Hatch Chile Mayonnaise
These hearty Black Bean Shiitake Burgers with a spicy Hatch chile mayonnaise are the way to go when you want a satisfying veggie burger with a little kick!
For the burger patties:
- 3 tablespoons olive oil divided
- 1/2 red onion diced
- 1 cup shiitake mushrooms thinly sliced
- 1-2 cloves garlic minced
- 1 15 ounce can black beans drained and rinsed
- 1/2 cup cooked quinoa
- 1/2 cup oats
- 1/4 cup cilantro
- 1 tablespoon soy sauce
- 1 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
For the hatch chile mayonnaise:
- 1 hatch chile roasted, seeded and finely chopped
- 1 cup mayonnaise
- Salt and pepper to taste
Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onion and mushrooms until onions are soft and translucent, about 3-5 minutes. Add garlic and cook for an additional minute.
Transfer mixture to a food processor and add black beans, quinoa, oats, cilantro, soy sauce, cumin, cayenne, salt and pepper. Pulse gently until everything is combined.
Use a 1/2 cup measuring cup to scoop mixture and form into equal sized patties. Heat remaining 2 tablespoons olive oil in a skillet over medium heat and cook patties until browned and crispy, about 3-5 minutes per side.
To make hatch chile mayonnaise, combine diced chiles, mayonnaise and salt and pepper in a bowl and whisk to combine.
Assemble burgers on buns if desired, with assorted toppings such as tomato, lettuce, avocado and hatch chile mayonnaise.
Take my advice and make extra mayo to enjoy with sandwiches and grilled artichokes for the rest of the week!
Products I recommend for this glutenfree black bean burgers recipe: