Healthy Vegan Black Bean Mushroom Burger
  • 1 tsp extra virgin olive oil
  • A pinch of each: turmeric, garlic powder and pepper
  • A generous ½ cup cremini mushrooms
  • A pinch of salt
  • 1 15-oz can organic black beans, drained and rinsed
  • 2 tbsp chickpea flour
  • 1 cup sticky brown rice
  • 2 cups water
  • A pinch of salt
  • 3 tbsp vegan yogurt
  • 3 tsp shiro (white) miso
  • A pinch of ginger powder
  • 2 tomatoes
  • A handful of greens
  1. The Burgers Heat your oil in a pan, add your spices in and allow them to sizzle for a few seconds. Add in your chopped mushrooms and salt. Allow them to cook for a few minutes, then when the mushrooms have lost all of their juice, turn your heat off and add in the beans. Using a fork, crush your beans into your mushrooms, creating little patties. Mix in your chickpea flour and then transfer everything into a bowl. Set it in the fridge for around 30 minutes, remembering to cover it as well.
  2. The Rice Patties To start out for your “buns,” cook up your rice. When all of the water has been absorbed by the rice, remove it from the heat and cover the pot up and let it cool off. Once your rice has cooled off, divide it up into 6 different portions. Before you start handling the portions, make sure your hands are damp so that the rice will not stick to you while you are shaping the portions into patties. Heat up your pan and fry both sides of your patties, pressing them with the spatula to prevent them from falling to pieces.
  3. To Assemble Now take a small bowl and mix the vegan yogurt, ginger and miso. Slice up some tomatoes. Take one of your rice “buns” and add a mushroom and bean patty, a couple of slices of tomato, yogurt sauce, some of your favorite greens, ending with another rice “bun.” Now you can enjoy your well-earned and super delicious hamburger!
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