Recipe details
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Vegan Protein Burger
25min
2 servings
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This simple Vegan Protein Burger combines a homemade plant-based patty with fresh toppings and creamy avocado spread. Made with basic pantry ingredients, the hearty bean and vegetable patty delivers satisfying texture and flavor. Topped with crisp vegetables and served on a toasted bun, this burger offers a nutritious, meat-free alternative that's easy to prepare and customize with whatever vegetables you have on hand.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
12 g
6 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Ingredients
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Steps
Read instructions and get ready to cook
Prepare the Beans
Drain and rinse black beans, then mash with a fork in a bowl, leaving some chunks for texture.
Prepare the Vegetables
Finely dice onion and mushrooms.
Cook the Vegetables
Heat half the olive oil in a pan over medium heat. Cook diced onion and mushrooms for 5 minutes until soft.
Make Burger Mixture
Add cooked vegetables to mashed beans. Stir in oats, salt, and pepper until well combined.
Form Patties
Divide mixture into two equal portions and shape into patties about 1/2-inch thick.
Cook the Patties
Heat remaining olive oil in a pan over medium heat. Cook patties for 4-5 minutes per side until browned and firm.
Prepare Toppings
Slice tomato and red onion. Wash arugula.
Make Avocado Spread
Cut avocado in half, remove pit, and scoop flesh into a bowl. Mash with a fork and season with salt and pepper.
Toast the Buns
Lightly toast burger buns until golden.
Assemble Burgers
Spread avocado on bottom bun, add arugula, burger patty, tomato slice, and red onion. Top with remaining bun.
Serve
Serve immediately while warm.
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