Black bean and mushroom burger

Plant-based burgers can have many ingredients that you can’t pronounce and you have to know what you are putting in your body. This amazing plant-based burger only has wholesome ingredients and is so absolutely delicious and healthy! I have tried so many restaurant, homemade and store bought vegetable burgers and I think I nailed this one down. These are thick and full of flavour and not mushy. You can enjoy these on a bun or a salad!

• Makes 8 patties

• Prep time- 30 mins

• Cook time 20 minutes

Ingredients

• 2 (540ml) cans black beans, drained, rinsed and patted dry on a paper towel

• 3 tbsp olive oil

• 300g of your favourite mushrooms, sliced

• 1/2 red bell pepper chopped

• 1 /2 large yellow onion chopped

• 1 tbsp garlic paste

• 1 tsp cumin ground

• 14 tsp cayenne

• 1/4 tsp smoked paprika

• 1 tsp parsley flakes

• 1 tsp coriander powder

• 1 tsp garlic powder

• 1 tsp Himalayan salt

• 1 tbsp crushed tomatoes

• 1 tbsp vegan Worcestershire sauce

• 2 tbsp organic ketchup

• 5 tbsp almond powder

• 1/2 cup chopped cilantro

• 1/2 cup chopped green onions

• Sriracha sauce to taste

Directions

1. Preheat oven to 325 degrees and place black beans on baking tray lined with parchment paper. Bake for 15 minutes to dry them up and remove and set aside.

2. Saute mushrooms for 15 minutes in 2 tbsp olive oil till liquid is dissolved. Remove and set aside

3. In the same pan, add rest of the oil and saute the onions and peppers and add garlic paste, cumin, cayenne, smoked paprika, parsley, coriander powder, and crushed tomatoes

4. In a food processor or blender, pulse and grind black beans, cooked mushrooms and vegetable mixture has a hearty consistency leaving some larger chunks of beans.

5. Remove mixture into a bowl and add garlic powder, Himalayan salt, Worcestershire sauce, ketchup, almond powder, chopped cilantro, chopped green onions and Sriracha sauce.

6. Mix with hands and make 8 patties. I used a metal measuring cup (about 1/3 cup) to shape them into perfectly round patties.

7. Line a baking tray with parchment paper and place the patties and bake at 375 degrees for 10 minutes on each side. For grilling method, place patties on aluminum foil and grill for 8 minutes on each side on medium high heat.

8. Serve with toppings on a bun or on a salad. Store leftovers in the refrigerator for up to 5 days or freeze between parchment paper in a zip lock bag or container.

9. Vegan mayo mixed with mustard is amazing on a toasted bun with mango salsa on the pattie.