Ingredients
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For the patties:
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1 cup cooked brown rice or quinoa (cooked according to package directions), cooled
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1 can (15 oz) drained and rinsed black beans, reserve liquid
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1/2 cup frozen corn kernels, thawed
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1/2 cup slivered carrots
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1/2 cup diced red bell pepper
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1/4 cup chopped green onions
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1/4 cup finely diced onion
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1 tablespoon fresh ginger, grated
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1/4 teaspoon salt
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1/4 teaspoon ground cumin
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1/4 teaspoon ground coriander
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1/4 teaspoon turmeric powder
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1/4 cup unsweetened applesauce
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1/4 cup firmly packed lightly chopped mung bean sprouts
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1/4 cup sliced cremini or white button mushrooms
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1/4 cup thinly sliced shiitake mushrooms
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1/4 cup thinly sliced portobello mushrooms
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1 tablespoon vegetable oil or more as needed
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For the buns:
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1/2 cup warm water (about 105°F)
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1 packet active dry yeast
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1 1/4 cup all-purpose flour, plus more for dusting
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1/2 cup whole wheat pastry flour
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1/4 cup rolled oats
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1 tablespoon sugar
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1/4 teaspoon salt
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For the toppings:
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1 ripe avocado, halved, pitted, and sliced
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1 small head cabbage, shredded (about 2 cups)
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1 medium carrot, peeled and grated
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1/4 cup mayonnaise (optional)
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1 tablespoon apple cider vinegar
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1 teaspoon Dijon mustard
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Salt and pepper to taste
Directions
Subtitle: Fermented Black Bean and Mushroom Patties with Creamy Avocado and Tangy Slaw on a Brioche Bun
Description: These spicy veggie burgers are packed with protein from black beans and mung bean sprouts, fiber from shiitake mushrooms, and bold flavor from fermented black garlic and chili paste. Serve them up on a soft bun with creamy avocado, crunchy slaw, and your favorite condiments for an unforgettable plant-based meal.
Ingredients:
For the patties:
* 1 cup cooked brown rice or quinoa (cooked according to package directions), cooled
* 1 can (15 oz) drained and rinsed black beans, reserve liquid
* 1/2 cup frozen corn kernels, thawed
* 1/2 cup slivered carrots
* 1/2 cup diced red bell pepper
* 1/4 cup chopped green onions
* 1/4 cup finely diced onion
* 1 tablespoon fresh ginger, grated
* 1/4 teaspoon salt
* 1/4 teaspoon ground cumin
* 1/4 teaspoon ground coriander
* 1/4 teaspoon turmeric powder
* 1/4 cup unsweetened applesauce
* 1/4 cup firmly packed lightly chopped mung bean sprouts
* 1/4 cup sliced cremini or white button mushrooms
* 1/4 cup thinly sliced shiitake mushrooms
* 1/4 cup thinly sliced portobello mushrooms
* 1 tablespoon vegetable oil or more as needed
For the buns:
* 1/2 cup warm water (about 105°F)
* 1 packet active dry yeast
* 1 1/4 cup all-purpose flour, plus more for dusting
* 1/2 cup whole wheat pastry flour
* 1/4 cup rolled oats
* 1 tablespoon sugar
* 1/4 teaspoon salt
For the toppings:
* 1 ripe avocado, halved, pitted, and sliced
* 1 small head cabbage, shredded (about 2 cups)
* 1 medium carrot, peeled and grated
* 1/4 cup mayonnaise (optional)
* 1 tablespoon apple cider vinegar
* 1 teaspoon Dijon mustard
* Salt and pepper to taste
Instructions:
1. For the patties: Preheat the oven to 375°F. Line a large baking sheet with parchment paper.
2. In a food processor, combine the cooked rice, reserved black bean liquid, corn, carrots, bell peppers, green onions, onion, ginger, salt, cumin, coriander, turmeric, applesauce, and mung bean sprouts. Process until well combined but still slightly chunky. Add the black beans, sliced mushrooms, and chopped mushrooms; pulse until just combined.
3. Transfer the mixture to a large bowl and mix in the egg white, then fold in the breadcrumbs. Divide the mixture into four equal portions and shape each portion into a patty about 3/4-inch thick.
4. Place the patties on the prepared baking sheet and brush both sides with the vegetable oil. Bake for 15 minutes, flipping halfway through. Continue baking for another 5-10 minutes, or until golden brown and crispy on the outside. Set aside.
5. While the patties are baking, prepare the buns: Combine the warm water, yeast, and 1 tablespoon sugar in the bowl of a stand mixer fitted with a dough hook attachment. Let sit for 5 minutes, or until foamy.
6. Add the all-purpose
Steps
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1
Done
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For the patties: Preheat the oven to 375°F. Line a large baking sheet with parchment paper. |
|
2
Done
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In a food processor, combine the cooked rice, reserved black bean liquid, corn, carrots, bell peppers, green onions, onion, ginger, salt, cumin, coriander, turmeric, applesauce, and mung bean sprouts. Process until well combined but still slightly chunky. Add the black beans, sliced mushrooms, and chopped mushrooms; pulse until just combined. |
|
3
Done
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Transfer the mixture to a large bowl and mix in the egg white, then fold in the breadcrumbs. Divide the mixture into four equal portions and shape each portion into a patty about 3/4-inch thick. |
|
4
Done
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Place the patties on the prepared baking sheet and brush both sides with the vegetable oil. Bake for 15 minutes, flipping halfway through. Continue baking for another 5-10 minutes, or until golden brown and crispy on the outside. Set aside. |
|
5
Done
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While the patties are baking, prepare the buns: Combine the warm water, yeast, and 1 tablespoon sugar in the bowl of a stand mixer fitted with a dough hook attachment. Let sit for 5 minutes, or until foamy. |
|
6
Done
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Add the all-purpose |
