Veggie Burger with Plantain Buns

This veggie burger recipe with plantain buns is an amazing way to enjoy a keto veggie burger! Thanks to plenty of heat from a can of hot green chilies and cayenne powder, you won't miss the meat or the bread in this veggie burger.

5 from 1 vote

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Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: see note

Calories: 438kcal

Equipment

Skillet
Food processor

Ingredients

Plantain Buns:

4 medium yellow plantains slightly ripe but not completely black
4 tablespoons cassava or AP flour you can also use arrowroot powder or even yellow cornmeal
½ teaspoon salt
2 teaspoons chili powder optional
1 tablespoon oil for frying.

Veggie Burgers:

1 pound mixed mushrooms I used half shiitake, half cremini
1 tablespoon neutral oil for frying
4 ounce can hot green chili peppers or use 1 jalapeno, optional
4 cloves garlic peeled
15- ounce can black beans drained and rinsed
1 tablespoon chili powder
2 teaspoons cumin powder
2 teaspoons brown sugar optional
2 teaspoons paprika
Cayenne powder optional, to taste
Salt and pepper to taste
1 heaping tablespoon cassava or AP flour

Instructions

Make the Black Bean Burgers:

Add the mushrooms to a food processor and pulse until finely chopped.
Heat the oil in a wide skillet over medium-high heat. Once hot, add the minced mushroom and allow them to cook for 5-6 minutes until they release water and the water begins to evaporate—season with salt and pepper.
Add the chili peppers, garlic, and black beans and pulse to the food processor until finely chopped. It's okay if the black beans are a little lumpy.
Add the mixture to the skillet and cook for 4 more minutes.
Season with chili powder, cumin, brown sugar, paprika, cayenne powder (if using), salt, pepper, and cook for 5-6 minutes more. Taste and season with salt and pepper.
Transfer the mixture to a bowl and allow to cool for 20 minutes. You can use a spoon to spread the mixture around the sides of the bowl to allow it to cool more quickly and evenly.

Make the Plantain Buns:

While the black beans cool, prepare the plantain buns.
Peel the plantains and transfer them to a bowl. Use a fork to mash until almost completely mush. It's ok if they're a little lumpy. Season with salt and chili powder.
Add the cassava flour and work it into the mixture until it is thick and pasty. If it seems too wet, add a touch more flour.
Wipe out the skillet used to make the black bean mixture.
Heat the oil in the skillet over medium-high heat. Add 2 tablespoons of the plantain mixture and use your spoon's back to smooth it out into a cake as it fries. Pretend you're making a crepe, but make it about 1/2'' thick vs. a very thin crepe. Allow it to fry undisturbed for 1-3 minutes until golden brown. Carefully flip it and cook for 1-3 minutes more. Transfer to a plate.
Continue frying the rest of the mixture in increments until all are fried. Set aside.
Wipe out the skillet.

Make the Veggie Burgers:

Heat another teaspoon or two of oil in the skillet. Turn the heat to medium.
Scoop out a handful of the black bean mixture. If it seems too wet, add a touch more flour. It will be a little "gloopy," but that's okay.
Remove 2 tablespoons of the mixture and form it into a pattie with your hands. Transfer it to the hot skillet and allow it to cook for 2 minutes. Carefully flip and cook for another 2 minutes until well-browned. Transfer to a plate.
Continue cooking the patties in batches.

To Serve:

Place a plantain bun on a plate and put a veggie burger on top. Serve with your favorite burger toppings.

Notes

Note: This recipe makes enough for 4 large plantain buns for open-faced burgers. You can make the patties smaller and serve as a traditional bun, one on top and one on the bottom. Or you can use large plantains and just increase the cassava flour as necessary.

Nutrition

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