Name: My Ultimate Veggie Burger
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup brown rice, rinsed; Fine sea salt, to taste; 3-4 tablespoons extra virgin olive oil, divided; 6 ounces shiitake mushrooms, thinly sliced; 1/2 teaspoon smoked paprika, divided; Freshly ground black pepper, to taste; One 14-ounce can black beans, drained and rinsed; 3 tablespoons chickpea, oat, or brown rice flour; 2 tablespoons soy sauce or tamari; 2 medium garlic cloves, roughly chopped; A handful of flat-leaf parsley leaves, roughly chopped; 1/4 cup finely chopped walnuts

Description

I’m calling this vegan black bean burger the ultimate because it’s got umami, plenty of protein, minimal mushiness, and – for lack of a better term – a “meaty” vibe.

Ingredients

Scale

1 cup brown rice, rinsed
Fine sea salt, to taste
3–4 tablespoons extra virgin olive oil, divided
6 ounces shiitake mushrooms, thinly sliced
1/2 teaspoon smoked paprika, divided
Freshly ground black pepper, to taste
One 14-ounce can black beans, drained and rinsed
3 tablespoons chickpea, oat, or brown rice flour
2 tablespoons soy sauce or tamari
2 medium garlic cloves, roughly chopped
A handful of flat-leaf parsley leaves, roughly chopped
1/4 cup finely chopped walnuts

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Instructions

Place the rice in a small pot and add 2 cups of water and 1/4 teaspoon salt. Cover tightly with a lid and bring to a boil. Then reduce the heat to low and simmer until all the water is absorbed and you see small air bubbles on the surface, 20 to 25 minutes. Turn the heat off and let the rice stand covered until you’re ready to use it. (Feel free to use pre-cooked rice, too.)
Meanwhile, heat about 1 tablespoon of the oil in a large non-stick skillet over medium heat. Add the mushrooms, 1/4 teaspoon smoked paprika, and pinches of salt and pepper. Cook, stirring occasionally, until the mushrooms are lightly browned, about 8 minutes.
Transfer the mushrooms to a food processor (reserve the skillet), along with the beans, flour, soy sauce, garlic, parsley, and remaining 1/4 teaspoon paprika. Puree until a homogenous paste forms, stopping to scrape down the sides as needed.
Transfer the paste to a large bowl and add 1 cup of the cooked rice (reserve the rest for another purpose) and the walnuts. Stir to combine. Spread the mixture out along the sides of the bowl and cool in the fridge for 15 to 30 minutes.
In the skillet where you cooked the mushrooms, heat enough oil to lightly coat the bottom of the skillet over medium heat. Using a 1/3-cup measure, form the burger mixture into 6 patties and place in the skillet. Cook until the underside forms a crispy brown crust, 3-4 minutes, then flip and cook the other side, adding more oil as needed.

Nutrition

Serving Size: 1 burger (without toppings)
Calories: 270
Carbohydrates: 42 g
Fiber: 4 g
Protein: 6.5 g