This is your new favorite vegetable burger: meaty, juicy, and with a touch of heat.
Ingredients
To prepare burgers:
1 ⅓ cups mashed drained and rinsed canned black beans
2 cloves of garlic
¼ cup chopped mushrooms
2 tablespoons olive oil or vegetable oil
¾ teaspoon salt, plus more to taste
3 ½ teaspoons ground walnuts
2 cups panko or normal bread crumbs
¼ cup prepared brown rice
2 tablespoons yeast
1 tablespoon mustard
1 tablespoon balsamic vinegar
1 teaspoon ground chile
1 teaspoon mild chili powder
¼ milligram of freshly ground black pepper
4 bread rolls, toasted
For the condiments:
½ cup barbecue sauce
4 slices of vegan cheese
Caramelized onion
How you prepare it:
To prepare the patties, preheat the oven to 425 degrees. Line a baking sheet with a rim with parchment paper. On a prepared sheet, spread black beans, garlic, and mushrooms. Sprinkle with salt and drizzle with oil. Roast for 20 minutes, flipping halfway through the cooking time. Remove from oven and cut mushrooms and garlic with a fork. Transfer to a large bowl and combine with the remaining burger ingredients. Pulse the black bean mixture in batches in a food processor until the texture is coarse, crumbly, and sticky. If necessary, adjust the seasoning with additional salt and pepper. Cover and refrigerate for up to 24 hours or 15 to 30 minutes. Divide the mixture into four equal amounts and form each portion into a patty Season with salt and pepper to taste. Place patties on the grill and cook for approximately two minutes per side, or until browned. Alternately, cook patties over medium-high heat in a skillet or grill pan. Remove the patties from the grill and place them on buns with the desired toppings. Serve without delay.
