Things have been busy around here lately, in the best way. I’ve been doing a lot of freelance work (writing, photography, recipe development), planning our upcoming food photography workshop, working on the blog redesign (yay!), plus a whole bunch of fun projects on the side. We went for a little impromptu trip to Buffalo and Toronto last week as well, hence why things have been a little quiet here on the blog.
But I’m back and happy to bring a super flavourful recipe to the blog today. I made this veggie burger a few weeks ago and have been eagerly waiting to share it with you. This burger is a real crowd-pleaser – vegans, vegetarians and omnivores alike will love it. My meat-loving boyfriend happily devoured two of these in a row and even asked for more.
The patties are made with sauteed mushrooms and onions, and then blended with black beans for a healthy dose of protein. There’s just the right amount of spice and seasoning. The flax seeds and brown rice help everything hold together well while giving the burger a satisfying bite.
The gorgeous pink sauce is made of soaked cashews, lemon juice, nutritional yeast, beets, garlic and fresh chives. It came out so good, and so pretty too! Plus it works beautifully with the flavours of this burger.
And because every good burger in my books must have some sort of pickled veggie, I added some fennel, quickly pickled with a hint of orange zest. It’s ridiculously easy to make, and works so well with the other components here. I strongly recommend not skipping it. You can even make it in advance – the pickles will keep in the fridge for 3-4 days.
Notes: I added a few slices of ripe avocado when I ate them for dinner that night. They’re not pictured here but I would highly suggest adding them in.
Mushroom & Black Bean Burger + Beet Cashew Cream & Pickled Fennel (Vegan)
For the patties
- 1 tbsp cooking oil I like to use avocado or grapeseed oil + more for cooking the burgers
- 1 onion finely chopped
- 8 oz button or cremini mushrooms cleaned and sliced
- 1 16 oz can black beans, well rinsed and drained (or 1 1/2 cups cooked)
- 2 tsp tamari
- 1 tsp apple cider vinegar
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp sea salt
- 2 tsp ground flax seeds
- 3/4 cup cooked brown rice
For the cashew beet cream
- 3/4 cup cashews soaked for 2-3 hours
- 1/4 cup raw grated beet
- 2 tbsp chopped chives
- 3 tbsp lemon juice
- 1 small clove garlic chopped
- 2 tsp nutritional yeast
- 1/8 tsp sea salt
For the quick pickled fennel
- About 1/4 of a fennel bulb
- 1/2 cup apple cider vinegar
- 1 cup filtered water
- 2 tsp maple syrup
- 1 tsp orange zest
For the burgers
- 4-5 burger buns toasted
- Spring greens or greens of your choice
- Sliced avocado
For the patties
In a skillet, heat the oil over medium heat. Add the chopped onion and saute for 2-3 minutes, until soft. Add the sliced mushrooms and cook for 7-8 more minutes, until golden brown. Set aside to cool.
Place the cooked black beans, tamari, apple cider vinegar, cumin, chili powder and sea salt in a food processor and pulse a few times. Add the mushroom and onion mixture, ground flax seeds, and cooked rice and blend again to combine (keep some larger chunks for texture). Taste and adjust seasoning to your taste.
Divide mixture into 4-5 equal parts, form into patties. Tap around the edges to prevent the patties from cracking. Chill uncovered in the fridge to set while you are preparing the toppings.
For the pickled fennel
Slice fennel into very thin rings, using a mandoline or a very sharp knife. Place in a mason jar. Add orange zest and cover with maple syrup, vinegar and water. Stir gently. Seal and place in the fridge to pickle for at least 10-15 minutes. This can be made in advance (it keeps in the fridge for 3-4 days).
For the cashew beet cream
Place all the ingredients in a food processor and blend until smooth and creamy. Add water, a few tablespoons at a time, until the desired consistency is achieved. The sauce should be smooth and creamy. Taste and adjust seasoning if needed.
To assemble and serve
Heat a bit of cooking oil in a large skillet and cook the patties until golden and slightly crispy, about 4-5 minutes on each side.
Place spring greens on each bottom bun and then place a warm pattie on top. Add a generous amount of beet cream, pickled fennel, sliced avocado and/or any topping of your choice. Enjoy!
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