CREMINI MUSHROOM//BLACK BEAN BURGER

It tastes even better than it looks.

Recipe

Burgers:

1 8oz package organic crimini mushrooms, finely diced
4 cloves garlic, minced
1 can organic black beans, drained and rinsed
1 tsp cumin
1 tsp smoked paprika
1 tsp red chili powder
1/4 tsp green chili powder
2 tsp nutritional yeast
2 green onions, thinly sliced
Juice of 1/2 lime
1/2 tsp salt
1/4 tsp black pepper

Guacamole:

2 avocados, halved and de-seeded
1 tomato on the vine, finely diced
1 jalapeno, de-seeded, finely diced
1 small bunch cilantro, finely chopped
Juice of 1/2 lime
Salt & black pepper

Other ingredients:

1 bunch cilantro leaves
3/4 cup vegan chipotle mayo - Recipe link:    • Delicious Vegan Chipotle Mayo  
Burger buns of your choice, heated in a pan to crisp the inner edges

Preparation:

Heat a cast iron skillet or other pan over medium-high heat and add oil. Once oil is barely smoking, add the diced mushrooms, season with salt and pepper, and stir in. Sear for about 3-4 minutes. Add the minced garlic with a little salt and stir in. Sear for only 1 more minute, then remove mushroom/garlic mixture from pan into a separate bowl. Set your frying pan aside (don’t clean or wipe out) to use for searing the burgers later.

To a large bowl, add black beans and use a potato masher to smash the beans. It’s ok if the beans are not completely broken up, just as long as they are slightly mushy. Now add the cooked mushroom-garlic mixture and remaining burger ingredients as listed in the recipe to the bowl with the mashed black beans. Mix together with your hands until well-combined then set the bowl in the fridge for about 10 minutes.

While the mixture is chilling, add all your guacamole ingredients to a bowl and mix in with a potato masher + fork. Set aside.

Take the mushroom-black bean mixture out of the fridge and form into 4 equally-sized patties. Heat the same pan you used before over medium-high heat and add oil. Season one side of your burger patty with salt and black pepper, then place the patty seasoned side down in the hot pan. Sear patties for 2-3 minutes on each side.

Layer the vegan chipotle mayo on both inner sides of the burger bun, then add your patty to the bottom bun. Top with your guacamole and fresh cilantro.

Enjoy!

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