|1 cup||black beans — cooked and drained|
|1 cup||sweet potato — or butternut, peeled and steamed|
|2 cup||mushrooms — roughly chopped|
|1/2||red onion — roughly chopped|
|1||garlic clove — grated|
|4 tbsp||brown rice flour|
|1 tbsp||olive oil|
|1 tbsp||tomato paste|
|1 tbsp||coconut aminos|
|1 tbsp||tamari sauce — or soy sauce|
|1 tsp||ground cumin|
|1/4 tsp||smoked paprika|
|pink Himalayan salt and pepper|
|sweet potato fries|
|rocket — or any greens of choice|
|caramelised onions — or pickled onions|
|avocado — freshly sliced|
Heat olive oil in a pan and add onions, cook for a few minutes. Add garlic, ground cumin, smoked paprika and a pinch of salt to the pan.
Cook until onions start to soften, add mushrooms and continue to cook. Once mushrooms begin to brown, add tomato paste, coconut aminos, tamari or soy and black pepper. Set this mixture aside.
To a food processor, add walnuts and black beans (no liquid). Pulse a few times, you don’t want a smooth hummus, it’s just to get a crumbly mixture that is still a bit chunky. Set mixture aside.
Place steamed sweet potato or butternut into the food processor along with cooked mushrooms mixture. Pulse a few times that the mixture combines but isn’t smooth. This is your flavour friend right here!
In a bowl, combine the 2 mixtures together + add the brown rice flour. If your mixture is too wet, add a bit more flour + gently mix together. Mix will make 4 large or 6-8 smaller patties.
Air-fry for 15 min at 204C, alternatively bake at 200C for 20 min or fry in a pan until golden. Once air-fried, add BBQ sauce onto each burger patty before serving.
Notes: If baking or cooking on a stove top – brush with olive oil and baste them with BBQ sauce beforehand.
Load them up with all the toppings and enjoy.
Recipe reprinted with permission from Mira Weiner, follow along on Instagram for more plant-based recipe inspiration. Images captured by Samantha Lowe.
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