The flavors of each recipe combine for the perfect sweet, spicy, and earthy meal. I kept the seasoning mild in these because I serve them to my kids, but you can always get creative and throw some other one’s in there if you want. The best part about making veggie burgers is you can taste the uncooked batter and adjust the taste to your liking. ;) However, the Chipotle BBQ Sauce added enough kick that you might just want to leave them alone.
Black Bean Apple Burgers With Shiitake Bacon [Vegan]
For the Burgers:
- 1 15.5-ounce can no or low-sodium black beans, drained and rinsed with cold water
- 1/2 cup apple, peeled and diced
- 1/2 cup cornmeal
- 3 garlic cloves, roasted
- 1/4 teaspoon cumin
- 1/4 teaspoon black pepper
- 1/2 teaspoon onion powder
- 2 teaspoons lemon juice
- 4 whole wheat or gluten-free buns
For the Caramelized Onion Chipotle BBQ Sauce:
- 1 large yellow onion, cut in half and thinly sliced
- 3 garlic cloves, roasted
- 1 teaspoon date paste
- 2 teaspoon apple cider vinegar
- 3 teaspoon no or low-sodium tomato paste
- 1/3 cup low-sodium ketchup
- 1/4 teaspoon ground mustard
- 1/4–1/2 teaspoon chipotle powder, to taste
- 1 teaspoon vegan Worcestershire sauce
- 1/2 cup chopped fresh cilantro
- 1 cup water
For the Shiitake Bacon:
- 1 3.5-ounce container Shiitake mushrooms, stems removed and sliced
- 1 teaspoon liquid aminos
- 1/4 cup no salt added vegetable stock
To Make the Burgers:
- Preheat oven to 400°F.
- Place all ingredients in a food processor with an “S”-shaped blade and process until well combined.
- Form burgers into four equal patties and place in refrigerator for one hour.
- Heat a non-stick skillet over medium-heat. Spray with non-stick cooking oil and cook each patty for 4 minutes on each side or until browned and crispy. Place in oven for an additional 4 minutes per side.
- Serve on rolls with sliced tomato, lettuce, BBQ sauce and shiitake bacon.
To Make the Caramelized Onion Chipotle BBQ Sauce:
- Heat a skillet over medium heat. Add diced onions and stir. Keep stirring until the onions start to stick and add 1 tablespoon of vegetable stock. Repeat this step, stirring often for 30 minutes, deglazing pan every so often with a small amount of vegetable stock. Cook onions for 30 minutes or until onions are dark in color with the desired caramelized flavor.
- Place onions with remaining ingredients in a blender or food processor with an “S”-shaped blade and process until smooth.
- Transfer to a container and chill in the refrigerator until ready to use. Makes about 1 1/2 cups.
To Make the Shiitake Bacon:
- Combine mushrooms, liquid aminos, and veggie stock in a shallow bowl. Marinate for one hour, stirring once after 30 minutes.
- Preheat oven to 400°F. Line a baking sheet with a nonstick baking mat or parchment paper. Spread mushrooms onto baking sheet and roast for 40 minutes until crispy.
- Make sure you get these nice and crispy otherwise it will just be roasted mushrooms. Increase your oven temperature if you need to or throw on the broiler for a few minutes to crisp.
I would make the BBQ sauce ahead of time. Also, when there is ten minutes left on the mushrooms, throw the burgers in the oven to finish them off.