Epic spicy vegan burger
- 1 cup black beans washed and drained
- 2 portobello mushrooms ( finely chopped)
- 1 small carrot (shredded)
- 1 small or 1/2 a large zucchini ( shredded)
- 2 tbsp olive oil
- 1 medium onion
- 3 gloves of garlic – 5 sundries tomatoes ( chopped)
- fresh cilantro ( finely chopped)
- 1 green chili (optional)
- 1 tsp coriander power
- 1 tsp paprika
- 1/3 cup panko
- salt and pepper to taste
In a pan add 2 tbsp olive oil. Sauté onion until translucent add garlic mix for 2 minutes, add mushrooms and chili mix well until the mushrooms are lightly browned and tender. Next add the shredded carrots and zucchini give it a quick stir and add in the seasoning. Give everything a final mix set aside to cool. .Final assembly 😋
in a separate bowl add black beans, using a fork mash the beans lightly leaving some whole. Add chopped cilantro and sundried tomatoes and panko. Taste and adjust salt accordingly. .
Mix sautéed veggies to bean mix. Gently combine everything together
Time to get your hands dirty! .Using dampened hands gently shape mixture into burger patties.
Add some oil to a pan, and cook patties for about 3-4 minutes on each side or until slightly browned. – Remove from heat, let it cool and dress up your burger with your favorite toppings and sauces. .FYI those greens are the homegrown mustard microgreensTake a big BITE and feel very very happy! .
