Recipes and Cooking Mushroom-Kidney Bean Burgers Cookbook author, Joe Yonan has a tip for these meatless burgers. "For a patty that's uber-meatlike and won't crumble or dry out when cooked, I chop and mix the ingredients by hand (versus using a food processor) and parbake the patties. By Joe Yonan Joe Yonan Website Joe Yonan is a plant-based food writer and editor for The Washington Post. He is also the writer of the "Weeknight Vegetarian" column. He is the author of three cookbooks, including Cool Beans. He is a James Beard award winner for his food journalism.Joe graduated from the University of Texas at Austin with a bachelor of arts degree in journalism. Ten years later, he received an associate's degree in culinary arts and chef training from the Cambridge School of Culinary Arts. Learn about BHG's Editorial Process Published on August 14, 2020 Print Rate It Share Share Tweet Pin Email Photo: Aubrie Pick Hands On Time: 50 mins Total Time: 2 hrs Servings: 6 Jump to Nutrition Facts Ingredients 2 tablespoon extra-virgin olive oil ½ large yellow onion, chopped 3 garlic cloves, chopped 2 teaspoon ground cumin 1 teaspoon kosher salt, plus more to taste 1 teaspoon ground chipotle chili powder 12 ounce cremini mushrooms, diced 4 ounce shiitake mushrooms, diced 1 ½ cup cooked red kidney beans or one 15-oz. can kidney beans, drained, rinsed, and mashed ¾ cup chickpea or all-purpose flour ½ cup walnuts, toasted and chopped ¼ cup nutritional yeast 1 tablespoon liquid aminos or soy sauce 1 tablespoon fresh lime juice ¼ cup vegetable oil 6 hamburger buns, lightly toasted Condiments and accompaniments of your choice Directions Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper. Pour 2 tablespoons olive oil into an extra-large skillet over medium. Once oil is shimmering, add onion and garlic; sauté until tender and lightly browned, 6 to 8 minutes. Stir in cumin, ground chipotle, and 1 teaspoon kosher salt; cook until fragrant, 30 seconds. Add mushrooms; cook, stirring occasionally, until mushrooms exude their liquid and start to brown, 8 minutes. Transfer to a large bowl; cool. Stir beans, flour, walnuts, nutritional yeast, liquid aminos, and lime juice into mushrooms. Season to taste. Lightly grease a 1/2-cup measure. Use it to scoop out six portions; use wet hands to form into patties (about 1/2 inch thick). Place on baking sheet. Bake until firm and dry, 30 minutes, flipping them halfway. Transfer to a cooling rack; cool.* Pour the vegetable oil into a large skillet over medium-high. When oil shimmers, fry patties until browned and crisp on bottom, 3 to 5 minutes, then flip and fry until browned and crisp, 3 to 4 minutes. Serve burgers on buns with condiments and accompaniments. Makes 6 burgers. Tips Wrap cooled patties in plastic wrap, seal in resealable plastic bags, and refrigerate up to 1 week or freeze up to 6 months. Thaw before cooking. Rate it Print Nutrition Facts (per serving) 447 Calories 23g Fat 47g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 447 % Daily Value * Total Fat 23g 29% Saturated Fat 3g 15% Sodium 691mg 30% Total Carbohydrate 47g 17% Total Sugars 7g Protein 16g Vitamin C 4.5mg 23% Calcium 115mg 9% Iron 4.6mg 26% Potassium 781mg 17% Folate, total 177.8mcg Vitamin B-12 3.1mcg Vitamin B-6 1.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.