We have had a summer full of camping and grilling. Hana trips, family dinners, and south side surf missions all require a little bit of creativity for a vegan grill up. I have done several veggie skewers, grilled corn on the cob, and I have an grill plate that is excellent for grilling the small stuff over an open flame. Brussel's sprouts, cauliflower, and asparagus grilled al dente are to die for. We've even done grilled bok choy this summer. But nothing really beats the ease of a good ol' burger to throw on. Many veggie burgers are either mushy or crumbly and fall apart easily, or they stick to the grill and are impossible to flip without complete mutilation. Not these mushroom burgers! Grill tested and camper approved!
Mushroom + black bean burgers
- 1 lb. crimini mushrooms
- 1 small onion
- 3 cloves garlic
- 1 Tbsp olive oil
- Salt and pepper to taste
- Fresh herbs (any combination of basil, parsley, oregano, thyme, or dill)
- 2 Tbsp miso paste (I use chickpea miso)
- 1 can black beans
- 1/2 cup oats
- 2 Tbsp psyllium husk powder
Dice onion, mince garlic, and rinse and chop all of the mushrooms. Saute the onions and garlic until soft and then add the mushrooms and a pinch or two of salt. Cook until soft and most of the moisture has been released from the mushrooms. Set aside to cool slightly.
The patties can also be frozen for later use, no need to grill or cook before freezing. When you are ready for burger night, just pull them out of the freezer to defrost in the fridge for a few hours prior to grilling.
Load it up with lettuce, avo, mustard, or whatever your favorite burger toppings are!