This spicy black bean burger is a great recipe for meatless Mondays or any day. These veggie burgers pack a punch of flavor.
⅓ cup uncooked short grain brown rice
1 ½ tablespoons of extra-virgin olive oil
1 medium yellow onion diced
3 garlic cloves minced
2 cups of chopped cremini mushrooms
¼ cup packed fresh cilantro
⅓ cup slivered almonds
1 teaspoon calabrian chilies or ⅛ tsp cayenne pepper
1 ½ teaspoons paprika
2 tablespoons tomato paste
1 (14 ounce) can black beans, drained
1 cup gluten free panko style breadcrumbs
1 tablespoon almond flour
Freshly ground black pepper
Gluten free burger buns (optional)
Bread and butter or dill pickle slices
Best Burger sauce (recipe to follow)
Best Burger Sauce:
½ cup veganese
¼ cup ketchup
1 tsp dijon mustard
2 tablespoons diced cornichons
1 tsp minced garlic
½ tsp salt
Cook rice according to package directions. Set aside.
In a large skillet, heat the oil over medium heat, add the onion and cook until softened. Add the garlic and cremini mushrooms and continue cooking until mushrooms have released their moisture. Season with salt and pepper. Turn off the heat and set aside.
In a food processor; add the cilantro, almonds, mushroom mixture and pulse about 15 times. You want it to still be chunky. Add tomato paste, paprika, and calabrian chiles, drained beans, and all of the cooked rice. Pulse again 15-20x. You want the mixture to be coarsely chopped but still have some texture.
In a large bowl, add the bean mixture, almond flour, and more kosher salt and black pepper. Adjust seasonings.
Pre-heat the oven to 350degrees.
Prepare a baking sheet with parchment paper. Spoon ½ cup of the mixture into your hand and form a pressed pattie. Continue with the remaining mixture. You will have about 6-8 burgers.
Refrigerate for 30 minutes. (don’t skip this step, it allows the flavors to marry and the almond flour to do its job of binding)
Bake the patties for 23-25 minutes until lightly golden on the bottom and firm to the touch. Allow to rest for 5 minutes. Assemble the burgers as you wish.