Description

Powdered crimini mushrooms are the secret to imparting a delicious umami flavor in these veggie burgers. Filled with beans, whole grains, and seeds, these burgers are loaded with protein and are full of flavor. The grated beet and forbidden rice lend a dramatic hue to these beautiful burger patties. You can serve on a traditional bun, make a lettuce wrap, or even make miniature patties to serve as appetizers.

Scale

Ingredients

1 Tbsp olive oil
1 onion, finely diced
2 tsp sea salt, divided
4 cloves garlic, minced
1/4 cup plus 1 Tbsp water
2 Tbsp ground flax seed
1 cup cooked garbanzo beans
2 cups cooked Forbidden rice (see note)
1/2 cup finely grated beet
1 cup sunflower seeds
1/2 cup gluten free rolled oats
.5 oz dried crimini mushrooms, powdered in spice grinder or food processor
3 Tbsp nutritional yeast
2 tsp oregano
2 tsp smoked paprika
1 tsp chipotle powder
1/4 cup tomato paste
2 Tbsp coconut aminos
1 Tbsp chickpea miso

Instructions

Preheat oven to 375° F.
In a medium pan, heat olive oil over medium heat. When oil shimmers, add onions and 1/2 tsp of the salt. Cook, stirring often, until onion is softened and translucent, about 5 minutes. Add garlic, stirring often until fragrant, about 1 minute more. Remove from heat and set aside.
In a small bowl, add water and flax seeds and stir to combine. Set aside until mixture has thickened, about 5 minutes.
In a large bowl, add garbanzo beans and roughly mash with a potato masher until most beans are crushed but some chunks remain.
Add rice, beet, and reserved onion and garlic to the garbanzo beans and stir well to combine.
In a food processor, add sunflower seeds and pulse several times until coarsely chopped. Add rolled oats and pulse several more times. Mixture should still be chunky and not powdery. Add to garbanzo bean mixture and stir well to combine.
In a small bowl, mix mushroom powder, nutritional yeast, oregano, smoked paprika, chipotle powder, and remaining 1 1/2 tsp salt, stirring well to combine. Add to garbanzo bean mixture and mix well to incorporate.
In a medium bowl, add tomato paste, coconut aminos, and chickpea miso. Whisk well until combined, then add to garbanzo bean mixture. Add reserved flax mixture and mix very well until wet ingredients are well incorporated.
Form dough into 6 patties and place on a parchment-lined baking sheet. Bake for 40 to 45 minutes, until patties are firm and exterior is slightly crispy.

Notes

This recipe calls for Forbidden rice, which is an heirloom variety of rice with a very deep purple color. If you can’t find this variety, brown rice can be substituted.