Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Calories: ~340 per serving
Ingredients
For the Burger Steaks:
- 1 (15 oz) can black beans, drained and rinsed
- 1/2 cup rolled oats
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs (use gluten-free if needed)
- 2 tablespoons soy sauce
- 1 tablespoon tomato paste
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
For the Gravy:
- 2 tablespoons vegan butter or olive oil
- 1 small onion, thinly sliced
- 1 cup sliced mushrooms
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
For Serving:
- Mashed potatoes
- Steamed green beans
Instructions
- Make the Burger Steaks:
In a large bowl, mash black beans with a fork until mostly smooth.
Add oats, onion, garlic, breadcrumbs, soy sauce, tomato paste, olive oil, smoked paprika, thyme, pepper, and salt. Mix until well combined.
Form mixture into 4 oval patties. - Cook the Patties:
Heat a nonstick skillet over medium heat. Add a little oil if needed.
Cook patties 4–5 minutes per side, until browned and heated through. Remove and set aside. - Make the Gravy:
In the same skillet, melt vegan butter. Add onion and mushrooms; cook 5–6 minutes until softened.
Sprinkle in flour and stir for 1 minute.
Gradually whisk in vegetable broth, soy sauce, and Dijon. Bring to a simmer and cook until thickened, 3–4 minutes. Season with salt and pepper. - Serve:
Spoon gravy over burger steaks. Serve with mashed potatoes and green beans.
Tips
- For firmer patties, chill in the fridge for 30 minutes before cooking.
- Add a splash of vegan Worcestershire to the gravy for extra depth.
FAQ
Can I freeze the patties?
Yes! Freeze uncooked patties between parchment sheets for up to 2 months.
What can I use instead of black beans?
Lentils or chickpeas work well too.
