Black Bean Burgers

Black Bean Burgers

Serves 4

3.5 oz. (100g) shiitake

mushrooms, roughly chopped

½ yellow onion, thinly sliced

1 tbsp. extra-virgin olive oil

salt & pepper

2x 14 oz. (400g) cans black

beans, drained & rinsed

1.4 oz. (40g) rolled oats

½ avocado, chopped

4 tbsp cilantro, chopped

2 cloves garlic, chopped

2 tsp. smoked paprika

1 tsp. chili powder

1 tsp. ground cumin

1 tbsp. olive oil, for cooking

For serving:

4 toasted hamburger buns

8 leaves lettuce

4 slices red onion

½ avocado, sliced

4 tbsp. vegan mayonnaise

What you need to do

Preheat the oven to 375°F (190°C).

Place the mushrooms and onion on a separate large baking sheet and drizzle with olive oil. Season with salt and pepper and toss to coat in the oil, then spread in an even layer. Bake the mushrooms and onions for 18-20 minutes until tender.

Spread the black beans in an even layer on a large baking sheet and place into the oven and bake the beans until they are dry, about 9-10 minutes.

Add the beans, mushrooms, and onion to the bowl of a food processor, along with rolled oats, avocado, cilantro, garlic, paprika, chili powder, and cumin. Blend until smooth, scraping down sides of the food processor as needed. Place the burger mixture into the refrigerator to rest for 10 minutes. Then after 10 minutes, form the mixture into 4 even-sized patties.

Pour the olive oil into a large skillet over a medium heat. Add the bean burger patties to the skillet and cook until the burgers are crisp and golden on the outside, and heated through. This will take around 4-5 minutes on each side.

Once the patties are cooked, place into the burger buns and add the toppings. Serve immediately.