Ingredients
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100 gr Walnuts
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225 gr Cremini Mushrooms
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2 tbsp Olive Oil
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2 tbps Soy Sauce
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1/2 tsp Cumin
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1 Onion
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2 cloves Garlic
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1 tsp Salt
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1/2 tsp Red Bell Pepper
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1 tbsp Tomato Paste
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170 gr Black Beans
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3 tbsp Beet (grated)
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230 gr Brown Rice
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1 tbsp Vegan Mayonnaise
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1 tsp Vegan Worcestershire
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65 gr Vital Wheat Gluten
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1 tsp Liquid Smoke
Directions
Steps
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1
Done
|
Cook 230 gr of brown rice. Once cooked cool off under cold water and set aside. |
|
2
Done
|
Add 100 gr of walnuts to the bowl of a food processor and pulse until crumbly. |
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3
Done
|
Add 225 gr of cremini mushrooms and blend until finely chopped. |
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4
Done
5-8 minutes
|
In a large skillet over medium heat, add 1 tbsp of olive oil and add the mushroom walnut mixture, cooking for 5-8 minutes or until all moisture has evaporate. |
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5
Done
|
Add 2 tbsp of soy sauce and 1/2 tsp of cumin and cook, stirring occasionally, until dry. Transfer mixture to a bowl |
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6
Done
3 minutes
|
Add 1 tbsp of olive oil to skillet. Add the 1 onion and cook, stirring occasionally, until semi-translucent. |
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7
Done
3-5 minutes
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Add 2 cloves of garlic, 1 tsp salt, 1/2 tsp of red bell pepper, and 1 tbsp tomato paste, and cook for for another 3-5 minutes until fragrant. Set aside. |
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8
Done
|
Add 170 gr black beans and onion mixture to food processor, and blend until mostly smooth. |
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9
Done
|
Transfer mixture to bowl and add 3 tbsp of grated beets, 230 gr of pre-cooked brown rice, 1 tbps of vegan mayonnaise, 1 tsp of worcestershire sauce, and 1 tsp of liquid smoke, and stir until combined. |
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10
Done
|
Add in 65 gr of vital wheat gluten and use hands to knead burger mixture together until all wheat gluten is fully incorporated. |
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11
Done
|
Form burgers into 4 patties about 7 cm (3") in diameter and 2 cm (1") thick. |
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12
Done
10 minutes
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In large cast-iron pan, over medium-high heat cook patties about 5 minutes on each side. |
