An explosion of umami, these mushroom and kidney bean burgers can be served with your favorite condiments, yet are tasty enough to eat on their own or over greens.
Isn’t it great how everyone’s fallen back in love with beans these days (or embracing them for the first time)? Joe Yonan’s book, Cool Beans, couldn’t be more timely. Here’s what Joe has to say:
“The key to such good texture: mushrooms and beans, chopped and mixed by hand (the food processor can make things too mushy).
I up the proportion of beans (of course) from his original, add walnuts for even more texture, and bake them first, let them cool, then fry or grill them. If you’re short on time, you can fry them immediately after forming; they’ll still be good, just not as perfect.”
Reprinted with permission from Cool Beans: The Ultimate Guide to Cooking with the World’s Most Versatile Plant-Based Protein, with 125 Recipes by Joe Yonan © 2020. Published by Ten Speed Press, an imprint of Penguin Random House. Photography credit: Aubrie Pick © 2020.
Cool Beans by Joe Yonan is available on Amazon*
and wherever books are sold.
Joe Yonan is the Food and Dining editor of The Washington Post, supervising food coverage in the features department. He is the author of Cool Beans (Ten Speed Press, February 2020), the editor of America The Great Cookbook (Weldon Owen, 2017) and has written two other cookbooks for Ten Speed: Eat Your Vegetables (2013) and Serve Yourself (2011). He writes The Post’s Weeknight Vegetarian column. Visit him at JoeYonan.com.
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