Ingredients
1 cup walnuts, roasted and chopped
8 oz mushrooms of your choice, (like buttons, shiitakes, creminis, or portobellos), fresh and chopped
5 tbsp olive oil, divided
¼ tsp dried thyme
2 tbsp soy sauce
5½ oz red onions, diced
2 garlic cloves, minced
4 oz bell peppers of your choice, chopped
2 tbsp tomato paste
¼ cup red wine, diced
½ cup all purpose flour, roasted
1 cup black beans, canned and drained
1 cup brown rice, cooked
1 tbsp mayonnaise, preferably vegan
1 tsp liquid smoke
1 tsp ground cumin
½ cup barbeque sauce, preferably vegan, for basting
hamburger buns
tsp tomatoes, thinly sliced
green ice lettuce, or any lettuce of your choice, sliced
red onions, thinly sliced into rings
cheese of your choice, sliced, preferably vegan
mayonnaise, preferably vegan
wooden skewers
potato fries, or onion rings
Preparation
Preheat your oven to 375 degrees F and grease a baking sheet.
Heat 1½ tablespoons of olive oil in a wide skillet over medium heat.
Add the mushrooms, walnuts, and thyme.
Saute for roughly 5 to 8 minutes until all moisture has completely evaporated while stirring frequently.
Add the soy sauce and cumin. Continue sauteing until the soy sauce has completely been absorbed by the mushrooms then set aside.
In another wide skillet, heat up another 1½ tablespoons of oil over medium heat. Add the onions, garlic, and bell peppers then saute until translucent.
Next, add the tomato paste and beans and roast briefly.
Deglaze with red wine and reduce briefly. Transfer this into a food processor and puree until smooth. Set aside.
In a large mixing bowl, combine your cooked rice, mayonnaise, liquid smoke, roasted flour, cooked mushroom mixture, and pureed vegetable mixture. Mix until evenly incorporated.
Form your mixture into 5 to 6 ounces of patties, then place these onto a greased baking sheet, apart from each other.
Transfer your patties to a chilled area and allow them to firm up for at least 30 minutes.
In a wide skillet, heat remaining oil over medium-high heat. Add your patties and sear for roughly 3 to 5 minutes or until golden brown on both sides. You may need to add more oil as needed.
Place your seared patties onto your baking sheet and brush these with barbeque sauce.
Roast for another 3 to 5 minutes until fully cooked. Toast your buns together while waiting.
Add the sliced cheese. If using any shredded cheese, sprinkle roughly 3 tablespoons per burger and broil until melted.
Assemble your veggie burger by spreading roughly 1 tablespoon of mayonnaise on both buns.
Place roughly ¼ ounce of lettuce, then the veggie burger, and 1 ounce of tomatoes and onions per sandwich, before covering with the top bun.
Serve with either onions or potato fries.
