Best Vegan Burger with Guacamole and Sweet Potato Fries

Your days of lab synthetized fake meat or dry store bought veggie patties are over! These vegan and gluten-free bean burgers call for only four main ingredients and they are firm, moist, flavorful and last but not least, will NOT fall apart while you bite into them!

This is my holy grail fail safe recipe for vegan burgers - easy, quick, no fuss, and made with only whole food ingredients. The four main ones are: beans, onions, mushrooms and rolled oats. And exactly because it's such a simple and basic recipe, it's super versatile and adaptable. For the beans, you can choose from black beans, kidney beans or pinto beans, the differences in the final flavors are little but pinto beans are generally more wet than the other two, a touch more flour will easily solve that.

For the mushrooms, I would highly recommend shiitake mushrooms, it's the most meaty and adds a nice chewiness to the patties. But other mushrooms like baby bella would work too. And to make these burgers gluten free, I used oat flour, which is just rolled oats blended, you can totally opt for all purpose flour, or chickpea flour. And finally, like I said, this burger recipe is easily adaptable so feel free to add other ingredients you like, some good choices are: carrots, walnuts, flaxseeds and tempeh.

More vegan burger ideas you would love: Teriyaki Bean Burger with Grilled Pineapple and Tempeh Black Bean Burger.

INGREDIENTS:

1 can pinto beans

1 large sweet onion, finely diced

6 oz shiitake mushroom, thinly sliced

1/2 cup rolled oats, blended

1 teaspoon paparika

1 teaspoon cumin

1/2 teaspoon garlic powder

1 tablespoon tamari/soy sauce

1/2 tablespoon balsamic vinegar

Salt to taste

Olive oil to cook

For Purple Sweet Potato Fries -

1 purple sweet potato, cut into 1/3 inch thick strips

1 tablespoon olive oil

1 teaspoon thyme

1/2 teaspoon salt

TO MAKE:

- Preheat oven to 395°F;

- Drain, rinse and dry the beans, mash with a potato masher, leaving a couple of beans unmashed for texture;

- Heat a drizzle of olive oil in a non stick pan, add the onions and cook for 3-4 minutes, then add the mushrooms and cook for another minute, season with 1/2 tbsp balsamic vinegar and 1 tbsp tamari sauce, sauté till all liquid is absorbed, about 4 minutes, transfer to a plate and let cool down;

- In a large bowl, mix together mashed beans, sautéd onions and mushrooms, blended oats, paprika, cumin and garlic powder, season with a little more salt if desired;

- Rub a little olive oil on your hands and form the mixture into 3 or 4 patties, transfer onto a baking sheet lined with parchment paper, bake at mid rack for 20 minutes;

- Prep the sweet potato fries by tossing the fries with seasonings and olive oil, transfer into a baking pan lined with parchment paper;

- When the first 20 minutes is up, place the fries pan into the oven, and flip the burgers, bake for another 20 - 25 minutes;

- Assemble the burgers and enjoy!

If you make this please let me know how you like it! And be sure to tag me on Instagram @veganbunnychef I'd love to see it!

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VEGAN BUNNY CHEF

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