Description
Black bean burger with wild mushrooms, black rice and fresh coriander.
Ingredients
- 1 Tablespoon Chia Seeds
- 4 Tablespoons Water
- 2 Tablespoons Coconut Oil, Divided
- 3 cloves Garlic, Minced
- 2 cups Wild Mushrooms
- 1 cup Black Beans
- 1 cup Black Rice
- 9 sprigs Fresh Coriander, Finely Chopped
- 1 Tablespoon Dried Coriander Seed (ground)
- 2 teaspoons Masala Powder
- ½ teaspoons Chili Powder
- ½ teaspoons Ground Cumin
- 2 teaspoons Sea Salt
- 1 Tablespoon Ketchup
- FOR THE SANDWICHES:
- 4 whole Medium Scallions (finely Sliced)
- 8 Tablespoons Hummus
- 2 Tablespoons Water
- 8 whole Whole Grain Burger Buns
- 8 leaves Medium Iceburg Lettuce
- 2 whole Large Tomatos, Sliced
- 1 whole Large Onion (finely Sliced)
- 8 slices Vegan Cheese
- 8 Tablespoons Ketchup
Preparation
Mix chia seeds with water and set aside for 5 minutes.
Preheat a skillet with 1 tablespoon coconut oil. Add garlic and fry for about 1–2 minutes. Add mushrooms and fry for another 5 minutes.
Boil black beans and rice in water for about 1 hour. Drain and add to the bowl of your food processor. Add mushrooms. Process until it becomes a smooth mixture. Add herbs, salt, ketchup and soaked chia seeds and mix everything well. Form patties.
Preheat a big skillet and fry patties until golden brown on both sides, using 1/2 tablespoon coconut oil for every 4 patties.
In a small bowl, mix scallions with hummus and water. Spread 1 tablespoon of the hummus scallion mixture on a bun. Add lettuce, sliced tomato, onion, patty, a slice of vegan cheese and ketchup on top.
