A hearty bean, nut, and mushroom burger. The vital wheat gluten gives it a savoury chew, so it holds together in the pan instead of crumbling.
Ingredients
- 1 cup walnuts and/or cashews, chopped
- 1 cup black beans, chopped or mashed
- 1 cup chickpeas, chopped or mashed
- 1 onion, diced
- 225 g (8 oz) mushrooms, diced
- 1 cup oats, pulsed in a food processor if you can
- ½ cup grated beets
- ½ cup vital wheat gluten
- 2 tbsp soy sauce
- ½ tbsp ground cumin
- 2 cloves garlic, diced, or ½ tsp garlic powder
- 1 tbsp tomato paste
- 1 tbsp vegan mayonnaise
- 1 tsp vegan Worcestershire sauce
- ¼ tsp liquid smoke
- 2 tbsp olive oil, plus more for frying
- 1 tsp salt
- ½ tsp black pepper
Method
Heat the oil in a large pan over medium-high. Fry the mushrooms, onion, and nuts until the mushrooms have given up their liquid and everything is browning, 8–10 minutes. Add the garlic and tomato paste and fry until fragrant, about 1 minute. Let cool.
Combine everything in a large bowl and mix thoroughly. Rest 20 minutes so the oats and gluten hydrate and the mix firms up.
Form into 6–8 patties. Fry in a little oil over medium heat until well browned and firm, 4–5 minutes a side.
To serve
On toasted buns with the usual burger toppings. Toast the cut sides in a dry non-stick pan over medium heat until golden.
Notes
- Regular Worcestershire contains anchovy; use a vegan brand.