Smoky vegan burger

Mira Weiner
2 servings Prep: 15 mins, Cooking: 25 mins
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A scrumptious burger with a homemade vegan patty packed with plant-based protein and all the trimmings!

By Independent Contributor January 17 2022
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Ingredients (21)

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
1/4 cup walnuts
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
To serve with
sweet potato fries
BBQ sauce
burger buns
rocket — or any greens of choice
caramelised onions — or pickled onions
avocado — freshly sliced
vegan mayonnaise
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Method:

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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