Vegan Black Walnut and Mushroom Burgers
Ingredients
- 3 tablespoons ground flaxseed
- ¼ cup water
- 1 15-ounce can black beans, rinsed and drained
- 1 tablespoon extra-virgin olive oil, plus more for cooking the burgers
- ½ medium yellow onion, chopped (about 1 cup)
- 8 ounces mushrooms, any variety, chopped
- 2 cloves garlic, minced
- 2 canned chipotle peppers, chopped, plus 1 tablespoon adobo sauce
- 2 teaspoons chopped fresh thyme
- ½ tablespoon soy sauce
- ½ teaspoon salt
- ¾ cup black walnuts
- 1 cup bread crumbs
- Buns and toppings of choice
Instructions
- Serves 6 Mix the ground flaxseed and water in a small bowl and set aside. Put the rinsed and drained beans on a towel to absorb as much liquid as possible and set aside. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the mushrooms and garlic and sauté for 5 to 7 more minutes or until most of the moisture is gone. Add the chipotle peppers, adobo sauce, thyme, soy sauce and salt and sauté until fragrant, about 2 minutes. Remove from heat and set aside. Place the flax mixture, black walnuts, bread crumbs, mushroom mixture and half of the black beans in a food processor. Process until fully combined. Lightly mash the remaining black beans in a large bowl with the back of a fork. Fold the mixture from the food processor into the bowl of mashed beans and stir until combined. Preheat the oven to 400° and chill the burger mixture in the freezer for 10 minutes so the patties are easier to form. Evenly divide the mixture to form 6 patties that are roughly ½ inch thick. In a large skillet, heat 1 tablespoon of oil over medium heat. Working in batches, cook the patties for 5 minutes on each side. Brush the uncooked side with more oil before you flip. When the burgers are brown and crispy on each side , place them on a baking sheet lined with parchment paper and bake in the preheated oven for 10 to 15 minutes. Serve with your preferred buns and toppings. Edible Michiana original recipe
