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

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 (save to use as a dressing).
3. Add chopped onion, garlic powder, crushed cumin seeds, beets, coriander, the 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 hummus ingredients with an immersion blender or in a 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 a 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 (such as spinach, arugula, chicory, or lettuce).
6. Next, add one black bean beet patty. Top with another layer of hummus.
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.