| Level: | Intermediate |
| Total: | 16 hr 50 min |
| Active: | 35 min |
| Yield: | 6 patties |
Ingredients
- Black Beans, recipe follows
- 2 cups cooked brown rice
- 1 cup chopped portobello mushroom
- 1/2 cup shredded carrots
- 1/2 cup panko breadcrumbs
- 1/2 cup chopped green onion
- 1/2 cup diced sweet onion
- 1/2 cup ground flaxseed
- 2 tablespoons chipotle in adobo sauce
- 2 tablespoons sriracha
- 1 teaspoon salt
- 1 teaspoon vegan Worcestershire sauce
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- 5 tablespoons olive oil
- 6 brioche buns
- 6 store-bought vegan cheese slices
- Lettuce, sliced red onion, sliced tomatoes
- Vegan Chipotle Mayo, recipe follows
- 2 pounds black beans
- 2 cups vegan mayonnaise
- 1/2 cup chipotle in adobo sauce
- 2 tablespoons minced garlic
- 2 tablespoons horseradish
Instructions
- Mix together the black beans, rice, mushrooms, carrots, panko, green and sweet onions, flaxseed, chipotle, sriracha, salt, vegan Worcestershire, smoked paprika and red pepper flakes thoroughly in a bowl and form into 6 patties. Let set up, refrigerated, overnight.
- Place the black bean patties with the olive oil in a pan on medium heat and cook through, about 5 minutes on each side. Toast the brioche buns. Place the patties on the bun bottoms and add the vegan cheese, lettuce, onion and tomato. On the bun tops, add the Vegan Chipotle Mayo and top the burgers.
- Soak the beans in water overnight. Drain and rinse.
- In a large pot, add the beans and 6 cups water. Heat to boiling; boil until the beans are tender, 2 to 3 hours. Remove from the heat. Drain and run it through cold water. Mash the beans.
- Combine the mayo, chipotles, garlic and horseradish in a blender until well-blended.
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 367 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 44 g |
| Dietary Fiber | 9 g |
| Sugar | 3 g |
| Protein | 14 g |
| Cholesterol | 0 mg |
| Sodium | 414 mg |