for 4 servings
1 cup walnuts(100 g)
8 oz cremini mushroom(225 g)
2 tablespoons olive oil, divided
2 tablespoons low sodium soy sauce
½ teaspoon cumin
1 yellow onion, diced
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon red bell pepper
1 tablespoon tomato paste
1 cup black beans(170 g), cooked
3 tablespoons beet, grated
1 cup brown rice(230 g), cooked
1 tablespoon vegan mayonnaise
1 teaspoon vegan worcestershire
1 teaspoon liquid smoke
½ cup vital wheat gluten(65 g)
vegan bbq sauce, for basting
4 slices vegan cheese
4 burger buns
vegan mayonnaise, to serve
lettuce, to serve
sliced tomato, to serve
red onion, sliced, to serve
Add walnuts to the bowl of a food processor and pulse until crumbly.
Add mushrooms and blend until finely chopped.
In a large skillet over medium heat, add 1 tablespoon olive oil and add the mushroom walnut mixture, cooking for 5-8 minutes or until all moisture has evaporated.
Add soy sauce and cumin and cook, stirring occasionally, until dry. Transfer mixture to a bowl.
Add 1 tablespoon of olive oil to skillet. Add the onion and cook, stirring occasionally, until semi-translucent, about 3 minutes.
Add garlic, salt, pepper, and tomato paste, and cook for for another 3-5 minutes until fragrant. Set aside.
Add black beans and onion mixture to food processor, and blend until mostly smooth.
Transfer mixture to bowl and add beets, rice, vegan mayo, worcestershire sauce, and liquid smoke, and stir until combined.
Add in vital wheat gluten and use hands to knead burger mixture together until all wheat gluten is fully incorporated.
Form burgers into 4 patties about 3-inches (7 cm) in diameter and 1-inch (2 cm) thick.
In large cast-iron pan, over medium-high heat cook patties about 5 minutes on each side.
Add on vegan cheese slices and melt.
Assemble burger with vegan mayo, lettuce, tomato, and red onion.