Perfect Grillable Pistachio Black Bean Burgers w/ Lime Tahini Spread + Caramelized Vidalia Onions and Mushrooms
Difficulty: 3/5 (5 being hardest)
Spice Level: 1/3 (3 being spiciest
Prep & Cook Time: 45 minutes
Servings: 5 burgers
Have you ever made a veggie burger before? Did it fall apart. Did pieces break off while you cook it? It sucks.
Well, I was tired of it after 20+ years of eating a plant-based diet. I wanted to create a recipe that was both tasty, had a consistency like ground beef, and was easy to handle/cook/grill and then eat. But how acn you make sticky enough vegetables. Three keys:
1. Flaxseed eggs
2. Some gluten free flour
3. Well drained beans or legumes
Further, we topped this off with some delicious garlic lime tahini spread as well as caramelized onions and mushrooms. This is AWESOME. You see that second photo? Would you even know that was a vegan burger? Let's get to it YUM.
Ingredients:
Sauteed Mushrooms + Vidalia Onion
1 medium vidalia onion, sliced 1/4 inch thick
1/2 large poblano pepper, julienned
4 oz oyster mushrooms, halved
2 tbl olive oil
2 tbl sherry vinegar
1 tbl coconut sugar
Garlic Lime Tahini Sauce
2 tablespoons tahini
2 cloves garlic, minced
1 lime, juiced
2 tablespoons warm water, to thin
⅛ teaspoon salt
Other
gluten free buns
1 avocado, sliced
tomato slices
arugula
Black Bean Burger
1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
1 tsp avocado oil
1 shallot, roughly chopped
3 cloves garlic, minced
1 large carrot, shredded
1/2 cup pistachios (1/4 cup pistachios + 1/4 cup pepitas)
1 (15 oz) can black beans
1/2 cup sorghum, cooked
1 teaspoon cumin
1/4 cup chickpea flour
½ teaspoon garlic powder
1 teaspoon chilli powder
¼ teaspoon paprika
½ teaspoon salt
Freshly ground black pepper
Equipment You'll Need:
Food Processor . Cast Iron Skillet . Medium Frying Pan . Can Opener . Medium Mixing Bowl . Serving Dishes . Parchment Paper . Baking Sheet
Before You Cook:
- Cook Sorghum in 1 cup of water. Bring to boil and simmer on low until water is absorbed.
- Mix flaxseed meal with water and set aside to thicken
- Wash and chop/prepare all vegetables
1. Did you know flaxseeds can be like eggs. Mix together your flax meal and water and set aside. After ten minutes, the consistency will be nearly like egg whites.
2. Grate carrots and measure out pistachios + pumpkin seeds. Roughly chop shallot. Get all ingredients from flaxseed egg through black pepper prepared and place into food processor.
3. Add chopped vegetables to a pan with oil and saute for 10 minutes over medium heat. Add vinegar and sugar to pan and continue to cook for 5-10 minutes until all the vegetables are soft.
4. While the onions are cooking, place all ingredients for burgers into a food processor and mix for up to 60 seconds. The mixture will firm up and ball up and not mix any longer. Mix and chop for 10 seconds.
5. Put flour on parchment paper and place on baking sheet. Rub hands with chickpea flour. Take 1/3 cup of mixture from food processor and mash between hands to flatten down. Place on parchment paper. You should have 5 medium sized patties. Set aside.
6. After 20 minutes, your caramelized onions and vegetables should be done. At this point, dumb out your caramelized goods and put 1-2 tbl of olive oil in pan. Place pan over medium heat for a couple minutes. Place in patties. Cook for 5 minutes on each side until brown sear forms on each patty.
7. The final step is to prep our toppings bar. Whisk together the garlic lime tahini spread, place in a serving bowl. Chop tomatoes and avocado. Grab some arugula. I like to serve mine as a toppings bar since not everyone loves all the ingredients, so they can make their own.
8. Serve the burger on gluten free bun. I like to stack the patty, arugula, tomato, caramelized veggies, and spread.
Enjoy!
