Sam’s Healthy Vegan Mushroom-Beanie Burgers with Spicy Rutabaga Fries

Nicole suggested that Sam change one of his favorite meals (hamburger and sweet potato fries) to a bean burger and spicy rutabaga fries.  He thought they were absolutely fantastic!

Yields 6 medium patties


2 tablespoons oil

1 medium onion, diced

2 cloves garlic

3 green onions, diced

1 teaspoon cumin

8 ounces mushrooms, cleaned and chopped

1 15-ounce pinto beans, drained and rinsed

1 15-ounce black beans, drained and rinsed

3 sprigs fresh parsley, minced

1/2 teaspoon kosher salt or more to taste

1/4 teaspoon black pepper or more to taste

4 tablespoons oil

  1. Sauté onions and garlic in oil for about 5 minutes or until translucent.  Add garlic. Stir to coat.

  2. Add green onions, cumin, and chopped mushrooms. Cook, stirring occasionally for another 5 minutes or until mushrooms are cooked. Add more oil if needed.

  3. Mash beans in food processor or with a fork, until beans are smooth.  Mix with onion-mushroom mixture. Add parsley, salt and pepper.  Mix thoroughly.

  4. Refrigerate for 1 hour or overnight.

  5. Make mixture into burgers about 1” thick. Heat oil and add patties, cooking about 3 minutes on each side.

  6. Serve on bun with favorite toppings, such as pickles, lettuce, tomatoes, sprouts, relish or spicy peppers.

Spicy Rutabaga Fries


Allium Free:  Omit onions and garlic.  Use 1 head of fennel, chopped.

Adapted from TheSpruceEats

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