Burgers with Smoky Cheddar Sauce
Burgers with Smoky Cheddar Sauce serves: 6 servings
Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes
Ingredients:
For the Burgers:
- 2 Tbsp olive oil
- 8 ounces (227 g) crimini mushrooms, sliced
- 4 garlic cloves, chopped
- 1 Tbsp balsamic vinegar
- One 15-ounce (425 g) can black beans, drained and rinsed
- 2/3 cup (53 g) dry gluten-free rolled oats
- 1/3 cup (41 g) walnuts
- 2 Tbsp spelt flour
- 1 Tbsp tamari
- 1 Tbsp white miso paste
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Smoky Cheddar Sauce:
- ¾ cup (90 g) raw cashews, soaked and drained (soaking not necessary with high-speed blender)
- 2/3 cup (160 ml) water
- 2 Tbsp nutritional yeast
- 1 Tbsp arrowroot powder
- 1 Tbsp apple cider vinegar
- 1/2 tsp salt
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 ground turmeric
- 1/4 tsp liquid smoke
For assembly:
- 6 whole-wheat or sprouted-grain burger buns
- Sliced red onion
- Romaine lettuce leaves
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- Preheat oven to 350°F (180°C). Line a rimmed baking sheet with parchment paper or a reusable silicone baking mat.
- To make burgers: In a large skillet, heat oil over medium heat. Add mushrooms and garlic and sauté for 6–7 minutes, or until mushrooms are cooked through. Add vinegar and sauté for an additional 30 seconds, or until most of the liquid has been absorbed and pan has been deglazed. Remove from heat and set aside to cool slightly.
- In a food processor fitted with the S blade, place beans, oats, walnuts, flour, tamari, miso, onion powder, oregano, salt and black pepper. Add mushroom garlic mixture and pulse (stopping to scrape down the sides occasionally) until the mixture is fully combined, with a bit of texture remaining (do not purée). Transfer burger mixture from food processor to a mixing bowl and mix with clean hands or a rubber spatula.
- Shape burger mixture into 6 equal-sized patties (about 3 1/2-inch diameter and 1/2-inch thick). Place burger patties on prepared baking sheet and bake for 12 minutes; carefully flip with a spatula and bake an additional 7-8 minutes, or until lightly golden.
- To make sauce: In a high-speed blender, place cashews, water, nutritional yeast, arrowroot powder, vinegar, salt, paprika, garlic powder, onion powder, turmeric and liquid smoke. Blend on high until smooth, about 1 minute, stopping to scrape down the sides if necessary.
- To assemble: Place 1 burger patty inside of a burger bun; top with approximately 2 Tbsp of smoky cheddar sauce, several slices of red onion and a large lettuce leaf. Enjoy immediately.
Notes:
Storage tip: Black Bean Mushroom Burgers will keep in an airtight container in the refrigerator for up to 1 week, and up to 2 months in the freezer. Smoky Cheddar Sauce will keep in an airtight container in the refrigerator for 5–7 days, and up to 2 months in the freezer.
Nutrition Information Per Serving:
Nutrition information per serving: 446 calories, 18.3 g total fat, 2.8 g saturated fat, 5.8 g polyunsaturated fat, 8.3 g monounsaturated fat, 0 mg cholesterol, 967 mg sodium, 792 mg potassium, 56 g total carbohydrates, 12.7 g fiber, 6.8 g sugar, 18.5 g protein, 12% calcium, 29% iron
ย
