Mushroom Pate Black Bean Burger

I made this veggie burger as my entry to the Blackbird Parlour Veggie Burger Contest! I’ll let you know if I make it the finals. My taste buds think I will…

What You’ll Need:

  • • 1 tbs olive oil (for sauteing)
  • • 1 apple, diced
  • • 4 cloves garlic, diced
  • • 2 med-large shallots, diced
  • • 4 cups mixed mushrooms, diced
  • • 15oz. can black beans, including liquid
  • • 1/4 cup water (or wine)
  • • 2 unsalted veg bouillon cubes
  • • 1 tsp liquid smoke
  • • 4 Tbs nutritional yeast
  • • 1 tsp tamari
  • • 1 Tbs tomato paste
  • • 1 tbs fresh tarragon, diced
  • • 2 tsp salt
  • • 1 tsp black pepper
  • • 1/4 cup vital wheat gluten
  • • 1 1/2 cups cooked brown rice
  • • toppings


  1. 1. Boil the brown rice until tender with one bouillon cube
  2. 2.  Meanwhile, In a large pan, saute in 1 tbs oil, the apple, garlic, shallots, mushrooms, and beans.
  3. 3. After about 15 minutes, add 1/4 cup water, the bouillon cube, liquid smoke, yeast, tamari, tomato paste, tarragon, salt and pepper.
  4. 4. Use a large fork to mash up the beans and combine the ingredients in the pan. Continue cooking until it has a thick paté texture (about 15 more mins).
  5. 5. Add the cooked rice and the vital wheat gluten
  6. 6. Allow to cool for about 10 minutes
  7. 7. Form into patties and saute at med heat.
  8. 8. Serve on a bun with the toppings of our choice. Today I used whole-grain mustard, ketchup, tomato, onion, vegan Daiya cheese, avocado, pickles and kale.

Written by joshuakatcher

Joshua Katcher is an adjunct professor of fashion at Parsons The New School. His research focuses on sustainability and ethics in fashion production. He started The Discerning Brute in 2008 as a resource for men who want to make intelligent decisions concerning their lifestyles. With a focus on “fashion, food & etiquette for the ethically handsome man”, The Discerning Brute produces expert, essential content and boldly takes a stand. Brave GentleMan, the integrated, eCommerce brother-site of The Discerning Brute was launched in 2011 and features “principled attire” and “smart supplies” handpicked for informed indulgence.
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  • earthmama9

    Hi Joshua,

    I’m new to your blog (heard about it on NPR a few weeks ago) and am looking forward to trying your recipes. My favorite cookbook this year is “Vedge” from the Philadephia restaurant. Check it out if you haven’t already.

    I have a question/request: I have been playing around with a tempeh beet burger but haven’t quite got the consistency/texture down. The NPR story mentioned you all were grilling beet burgers and I wondered if you might share any advice or recipes. Mine seem to fall apart no matter what I try! Thanks in advance for any help.

    Looking forward to learning more about vegan lifestyle.

  • Miriam|MiriamsEarthenCookware

    Hi Joshua,

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  • Jeff

    I made the burger! I left out the gluten to suit a dinner guest (and froze them for a few days) and the burgers came out tasting AMAZING. A little mushy, but flavor galore! For anyone making the recipe, I found that the second stage of sautéing took me about 30-45 minutes to hit the consistency on my ancient stove, but the results were fantastic. The vital wheat gluten does give it the best consistency, but for the gluten intolerant, the mushy burger still blew the folks away with flavor. Better than Candle Cafe. Well done Mr. Discerning Brute. Thanks!

    • joshuakatcher

      Thank you so much for the compliment! Wow…considering Candle79 is one of my favorites, I am honored!

      If you want a less mushy consistency when accommodating the gluten intolerant, maybe add a tablespoon of tapioca powder, agar flakes, or psyllium, or rice flour!

  • Jackie

    This veggie burger has all of my favorite things!! YUM can’t wait to try !!

  • Aimee

    YUM! I’ve yet to make any kind of veg burger. I think I’l start with this one!

  • Lily

    Deffs a recipe I’ll have to try!
    I’ve been vegetarian for almost one year now, and have been flirting with veganism the entire time.. i’d say about 80%.
    But I decided to take the plunge and become 100% vegan, I’m officially on my 2nd day! :)

  • Ali – YumVeggieBurger

    mmm that looks good, and the contest sounds exciting too – do you have any details about it? is it open for the public to come watch/taste too? I looked on Blackbird’s website but didn’t see any info.

  • Lindsay Wolf

    That looks amazing! I’m going to have to try it out! :)