BBQ season is in full swing and sometimes all you want is a burger! So... let me introduce this juicy roasted mushroom and black bean burger to you. Don't get put off by the list of ingredients, it actually doesn't take that long to make! And I highly suggest you make some extra patties and keep them cooked in the fridge (or frozen raw) for the rest of the week as a topping to salads.
This burger has several components that all come from this blog, but you can totally replace them with store-bought options or whatever you have in your fridge:
Find the recipe for the crispy baked potato fries here. They are soooo good!!!
I use the sprouted spelt dinner rolls (I just make them a little bigger for a burger!) for my burgers but you can use any bun you like. I actually mostly prefer to eat my patties wrapped in lettuce. Not because of the carbs (hello, do you know me?!?!) but because with the roll and the patty and all the good add-ons it's just way too much and I get too stuffed half-way through. But again, it's completely up to you how you want to make this burger happen for you!
I love a good BBQ sauce and use this sticky sweet BBQ sauce on the bun but you can replace it with ketchup, mustard, mayo, or any other sauce you like!
I love roasting cherry tomatoes with balsamic for extra favor (see recipe below) but you can absolutely just use sliced tomatoes.
This burger utilizes leftover brown rice and black beans. If you've been here for a while or have gone through any of my ebooks or programs, you know that I am a huge fan of cooking up one big batch of a carb and a bean per week, and eating them in many variations for different meals. This means you cut back on cooking time for the rest of the week. And it does not have to get boring at all, since there are so many delicious ways to prepare the same ingredient. Just hop on over to the blog for more recipe inspiration.
What this means for these burgers: if you don't have black beans ready but you've got kidney beans in the fridge - then why not use them? Most beans and most grains are interchangeable! Your texture might change slightly, but you want to make your life easier!
Preparation time: 1 hour and 30 minutes
Hands-on time: 30 minutes
Makes 4 patties:
4 brown mushrooms
2 garlic cloves
1/2 yellow onion, roughly chopped
1 Tbsp extra virgin olive oil
1 Tbsp flaxseeds
1 cup cooked brown rice (leftover)
1 cup cooked black beans (leftover or from a can rinsed well)
2 Tbsp chopped fresh parsley
1/2 tsp smoked paprika powder
1/4 tsp ground cumin
sea salt and freshly ground black pepper
1 bun (see above, I use the sprouted spelt dinner rolls dipped into sesame and made a little bigger)
1/2 avocado, smashed with a squeeze of lemon
sticky sweet BBQ sauce
tomato slices or roasted balsamic tomatoes (see below)
slices of red onion
slices of cheese (any kind you like, I use this plant-based one)
Start by pre-heating the oven to 230°C/ 450°F.
Toss the mushrooms, onion, and garlic with the olive oil and spread on a baking tray.
Roast the mushroom mixture for 20 minutes until soft.
In the meantime, grind the flaxseeds in a food processor until powdered.
Add the rice, beans, parsley, spices, salt and pepper to the food processor.
Once the mushrooms are done, add them (without any liquid that may have some out) to the food processor.
Process until a sticky, smooth dough has formed.
Place the mixture into the fridge for 30 minutes to thicken.
Make 4 patties out of the burger mixture.
Heat a pan over medium-high heat and a splash of extra virgin olive oil.
Place the 4 patties inside and cook 5-7 minutes on each side until browned.
To assemble your burger, add the smashed avocado on one bun half and the BBQ sauce (or other sauce of your choice) on the other side. Add the lettuce, tomato, onion, and cheese, and take a nice big bite!
For the balsamic roasted cherry tomatoes:
1 cup cherry tomatoes, halved
1 Tbsp balsamic vinegar
1 Tbsp extra virgin olive oil
1 Tbsp coconut aminos (or tamari or soy sauce)
Toss the tomatoes with the vinegar, oil, and coconut aminos. Spread on a baking tray.
In the same pre-heated oven that you are using for the mushrooms, roast the tomatoes for 15 minutes.
Let cool until you are ready to use them.