25 minutes
Delicious and hearty patties made with black beans, porcini mushrooms, and a blend of spices, perfect for a meatless burger option.
Porcini Mushrooms, dried and stemless
cups
Black Beans, cooked or drained if canned
cups
Garlic, roughly chopped
teaspoons
Rolled Oats
cups
teaspoons
teaspoons
tablespoons
to taste
Black Pepper, fresh ground
to taste
Cilantro, fresh, chopped
cups
tablespoons
1. Hydrate the Mushrooms
Place dried porcini mushrooms in a bowl with hot water for 5 to 10 minutes. Once softened, drain and chop roughly.
2. Mix the Patty Base
In a food processor, combine the mushrooms, black beans, garlic, oats, smoked paprika or chili powder, cumin, soy sauce, salt, and pepper. Pulse until mixed but still slightly chunky, about 30 seconds. Alternatively, mash the ingredients together with a potato masher.
3. Adjust Consistency
If the mixture is too wet, add more oats. If too dry, add a bit of bean-cooking liquid, mushroom liquid, or water until the desired consistency is reached.
4. Add Cilantro
Fold in the chopped cilantro and allow the mixture to rest for 5 minutes.
5. Shape Patties
Form the mixture into 4 large or 8 smaller patties. Let them set for an additional 5 minutes.
6. Cook the Patties
Heat olive oil in a large skillet over medium-low heat. Cook patties until crisp on one side, about 5 minutes. Flip and cook until the second side is crisp, approximately another 5 minutes.
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Choose red lentils, mix in spinach and Indian spices, and serve with mint chutney or raita.
Use white beans, artichoke hearts, and fresh herbs, enjoyed with lemony aioli or pesto.
Use a mix of mushrooms for depth of flavor. Sauté the mushrooms until they release their moisture and begin to brown—this is key to unlocking their umami flavor.
Make sure your black beans are well-drained and patted dry. If you're using canned beans, consider giving them a quick fry in a pan to reduce moisture and concentrate their flavor.
Use a non-stick skillet or cast-iron pan with a thin layer of olive oil for a nice crust. Don't overcrowd the pan and resist the urge to flip them too early.
Toast the spices (smoked paprika, cumin, chili powder) in the pan before adding them to the mixture to release their essential oils and make the patties more flavorful.
Don't be shy with seasoning. Taste your mixture before adding the egg (or after the flax egg if vegan) and adjust salt and pepper as necessary.
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