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30 min or less, Easy, Lunch, Main Dishes, Nut free, Oil free, Sandwiches, Under 400 calories, Vegan Recipes

Skinny Shiitake-Black Bean Burgers w/ Spicy Aioli (Vegan)

These Skinny Shiitake- Black Bean Burgers are one of my favorite recipes- and super easy! Why buy pre-packaged burgers (packed with who-knows-what?) when you can make these fast, fresh , healthy oil-free burgers that taste way better?

Skinny Shiitake Black Bean Burgers with Spicy Aioli Sauce | via veggiechick.com #vegan

To begin, preheat your oven to 425° F. Add the vegetable broth to a skillet over medium high heat and then add the garlic, Cook for 1 minute, then add the mushrooms and onion. Cook for 2-3 minutes, just until the mushrooms and onion start to soften.

In a large bowl, add the beans and lightly mash. You want there to be some beans still whole/halved; don’t over-mash. Then add the cooked mushrooms/onions. Stir in the soy sauce, pepper, breadcrumbs and flax egg (to learn how to make a flax egg, click here). Divide the mixture into 6 portions and shape into 1/2 in. thick patties.

Arrange patties on a baking sheet covered in parchment paper.

Skinny Shiitake Black Bean Burgers with Spicy Aioli Sauce | via veggiechick.com #vegan

Bake at 425° for 8 minutes, flip; then cook for 8-9 minutes more. They are done with they are firm and starting to brown on the edges. Remove from oven and let sit for 5 minutes.

While the burgers are baking, you can make the aioli. Combine the vegan mayo, Sriracha, and lime juice in a small bowl (I’ve used lemon juice and it’s also very good), If you’ve never used Vegenaise before, try it! Vegenaise is SO much better than any regular mayonnaise out there…seriously. I use the Organic kind but I have a plan to try all of the other flavors. So good!

When the burgers are cooked, toast the skinny hamburger buns in the toaster to your desired toastiness (I just made up that word. And I like it). On the bottom bun, add the burger, 1-2 tablespoons of aioli, 2-3 tomato slices, and arugula. Top with the bun and enjoy!

And if you prefer to dip your sandwiches (or nearly everything, like me), you can put the aioli on the side. I love to serve this meal with sweet potato french fries, and dip them in the aioli.

These burgers store very well and I often take them to work the next day. Enjoy.

Skinny Shiitake Black Bean Burgers with Spicy Aioli Sauce | via veggiechick.com #vegan

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Skinny Shiitake- Black Bean Burgers w/ Spicy Aioli

Shiitake Black Bean Burgers with Spicy Aioli Sauce | via veggiechick.com #vegan

These Skinny Shiitake- Black Bean Burgers are one of my favorite recipes- and super easy! Why buy pre-packaged burgers (packed with who-knows-what?) when you can make these fast, fresh , healthy oil-free burgers that taste way better?

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6

Ingredients

  • 2 tablespoons unsalted vegetable broth
  • 3 cloves garlic, minced
  • 4 ounces shiitake mushrooms, stems removed and diced very fine
  • 1/2 cup finely chopped yellow onion
  • 15-ounce can unsalted black beans, drained and rinsed and patted dry with paper towel
  • 1 tablespoon low-sodium soy sauce or tamari
  • 1/2 teaspoon fresh ginger (or ginger paste) or 1/8 teaspoon dried ginger
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup panko breadcrumbs
  • 1 flax egg (1 tablespoon ground flax + 3 tablespoons water)
  • 6 skinny hamburger buns
  • 2 cups baby arugula
  • 2 Roma tomatoes, sliced

Spicy Aioli

  • 1/4 cup Vegenaise (or other vegan mayonnaise)
  • 2-3 teaspoons Sriracha (hot chile sauce), or more, depending on desired spiciness
  • 1 teaspoon fresh lime juice

Instructions

  1. Preheat oven to 425°. Add vegetable broth to a skillet over medium high heat and add garlic, Cook for 1 minute, then add mushrooms and onion. Cook for 2-3 minutes, just until mushrooms and onion start to soften.
  2. In a large bowl, add beans and lightly mash. You want there to be some beans still whole/halved; don’t over-mash. Add the mushrooms/onions. Stir in soy sauce, pepper, breadcrumbs and flax egg (to learn how to make a flax egg, click here). Divide mixture into 6 portions (or 4 if you want to make larger patties) and shape into roughly 1/2 in. thick patties.
  3. Arrange patties on a baking sheet covered in parchment paper. Bake at 425° for 8 minutes, flip; then cook for 8-9 minutes more. They are done with they are firm and starting to brown on the edges. Remove from oven and let sit for 5 minutes.
  4. To make aioli, combine mayo, Sriracha, and lime juice in a small bowl.
  5. When the burgers are done, toast the buns, and top each bun half with a patty, 2-3 tomato slices, roughly 1 tablespoon aioli sauce, a handful of arugula (roughly 1/2 cup), and the top halves of the buns.

Notes

*I serve this with sweet potato french fries, which we dip in the aioli sauce. Excellent!

Nutrition

  • Serving Size: 1 burger

Nutrition info is for burgers and sauce only (does not include toppings or buns)

 

Hi, I'm Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you. Read more...

4 Comments

  • LOVE this recipe….the aioli and sweet potato fries are a MUST. I have made this recipe 2 weeks in a row!

    Reply
    • Wow, thank you Amy! This is one of my favorite go-to recipes! Glad you enjoyed it. =)

      Reply
  • Did you use dried shiitake mushrooms?

    Reply
    • Hi Jane, for this recipe I used regular non-dried shiitake mushrooms but I’m sure dried would work great too. 🙂 I’ve also made it without the mushrooms and it still tastes awesome.

      Reply

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