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Grilled Portobello Burger With Black Bean Beet Patty [Vegan, Gluten-Free]

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Believe it or not, these gorgeous Portobello burgers are ridiculously easy to make. Earthy, sweet black bean beet patties are sandwiches with turmeric hummus between two meaty Portobello mushroom caps. With spices like smoky cumin, garlic powder, and fresh coriander, these delicious burgers don't skimp on flavor.

Grilled Portobello Burger With Black Bean Beet Patty [Vegan, Gluten-Free]

Serves

6

Cook Time

30

Ingredients

For the Black Bean Beet Patties:

  • 1 15-ounce can black beans, rinsed and drained
  • 1 medium onion, chopped
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin seeds, crushed
  • Handful of fresh coriander, chopped
  • 1 tablespoon raw buckwheat flour
  • 1 tablespoon tapioca flour
  • 1 tablespoon gluten-free jumbo oats
  • About 14 ounces grated beet
  • Himalayan salt and black pepper to taste

For the Hummus:

  • 1 15-ounce can chickpeas, washed and rinsed
  • 2 tablespoons lemon juice
  • A pinch of sea salt (if the chickpeas come without salt)
  • 1/2 teaspoon garlic powder
  • 1 teaspoon tahini or ground sesame seeds
  • 1/2 teaspoon cumin seeds, crushed (optional)
  • 1 teaspoon turmeric
  • Some water (enough for desired consistency)

For the Burgers:

  • 12 Portobello mushroom caps
  • Soy sauce or tamari, for brushing
  • Toppings of choice

Preparation

To Make the Black Bean Beet Patties:

  1. Mash rinsed and drained black beans in a big bowl.
  2. Drain excess liquid from grated beets (drink it or use as salad dressing).
  3. Add chopped onion, garlic powder, crushed cumin seeds, beets, coriander, flours, and oats to the bowl of black beans and mix well until homogeneous batter forms. It’s best achieved by using your hands.
  4. Season with Himalayan salt and black pepper.
  5. Form six patties and place them on a baking sheet lined with parchment paper.
  6. Bake at 350°F for 30 minutes flipping them halfway through.

To Make the Hummus:

  1. Blend with an immersion blender or in food processor until smooth.
  2. Store in a sealed container in the refrigerator for up to three days.

To Make the Burgers:

  1. Preheat oven to 425°F.
  2. Place the mushrooms, gill side up on baking sheet lined with parchment paper and brush the gills as well as caps of mushrooms with some soy sauce.
  3. Bake for 20 minutes flipping the caps halfway through.
  4. Cut the stems off of Portobello mushrooms – just eat them right then and there or add to meals.
  5. Spread some hummus into the gill-side of the cap. Add something green, i.e. spinach, arugula, chicory, or lettuce.
  6. Next, add one black bean beet patty. After that, it’s hummus’s turn again.
  7. Place a thin slice of carrot over the layer of hummus and finish off with some more greens.
  8. Finally, spread some hummus into another mushroom cap and place it gill-side down on top of your Portobello burger.

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AUTHOR & RECIPE DETAILS


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Healthy whole foods plant-based desserts and comfort food. Nele is passionate about healthy eating and delicious food. She developed a more profound interest in nutrition and related diseases when she read The China Study. She is a plant-based certificate graduate and spreads the word about healthy, sustainable nutrition and lifestyle through her blog, where related articles and whole food plant-based recipes are published weekly.


 

 

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