Given this recipe has multiple steps, feel free to make some parts ahead of time and store in the fridge or pantry – the aioli, nut/breadcrumb toasted mix, sauteed mushroom/onion mix all are eligible and make the whole recipe a little less daunting. The Ezekial buns are new to the market, I found them at a Sprouts and boy are they good!
Ingredients
Red Onion, ½ med. chopped (~ 1 cup)
Garlic, 6-7 cloves, minced
Japanese or Orange Yam , 1, small, peeled and diced ¼” (~1 cup)
Shiitake Mushrooms, 4 cups, diced
Black Beans, 1, 15 oz. can, drained
Quinoa, 1 cup, cooked
Gluten Free or Whole Grain Breadcrumbs, ½ cup, toasted
Walnuts, ½ cup, finely chopped, toasted
Eggs, 2, room temp, lightly beaten
Cumin, 3 tsps.
Hot Paprika, 2 tsps.
Sea Salt, 2 tsps.
Black Pepper, 10-12 grinds
Olive Oil, 2-3 Ts
Ezekiel Whole Grain Buns or Gluten free bun, Enough for the number you are making!
Avocado, 1-2 ripe, but no mushy
Iceberg Lettuce, 1 head
Heirloom Tomato, 1-2
For the Cilantro-Lime Aioli
Olive Oil Mayo or a Vegan Mayo, ½ cup
Cilantro, 1/3 cup packed leaves
Garlic, 1 tsp. minced
Cumin, ½ tsp.
Lime, 1/2 - juiced
Salt and Pepper, 1 pinch salt, a few grinds of pepper
Shopping List
Please buy organic whenever possible!
Preparation
Make quinoa according to directions, let cool. *If you have extra quinoa, save it mix into tuna salad or egg salad for a nutrient boost.
Next, make the cilantro-lime aioli. Combine the ingredients in either food processor, stand blender or use an immersion blender. Blend to puree, transfer to a small dish and refrigerate.
Using a 9” or 10” skillet, heat up about 1 tbs. of olive oil – add the cumin and paprika and stir to wake up the spices – sauté for no more than a minute. Add the red onion, garlic and the diced yams. Sauté until onions are just lucent. Add the shiitake mushrooms and sauté for another 2 minutes or until mushrooms are just cooked through. Add the sea salt and pepper, remove from the heat to cool.
Combine the breadcrumbs and chopped walnuts and lightly toast – either in a toaster over or in a sauté pan. Set aside to cool.
In a large metal or glass mixing bowl, add the drained black beans- using either potato masher or a large fork, smash the beans – be sure to get each one mashed. *Take care not to over smash the beans into a paste. They just need to be squished. Add the cooled onion-mushroom mix, the breadcrumb-walnut mix, the cooked quinoa and gently toss. Add the gently beaten eggs and toss once more to fully integrate. Like the beans, it is important not to mix the veggie burger mixture to a dense paste – or else you’ll be eating hockey pucks for a meal .
Prep the toppings. Wash the lettuce and tear off bun size sections – two-three layers for each burger. Slice the heirloom tomatoes – about ¾ “ thick and lightly salt the slices. Peel the avocado(s) – slice in ½” wedges – arrange the toppings together on one tray for easy assembly process. Next, toast the buns – place near the lettuce tray.
Make and cook the veggie patties. Don kitchen gloves and scoop out a blob of veggie mix – mine were about 5.6- 6.2 oz each and form into a patty. Place on a sheet of parchment paper. Using that same (cleaned out) sauté pan, add about 1 Tbsp. Olive oil to the pan – turn the heat to high and heat until just about smoke point – or until shimmering. Add each patty and sear for about 1 – 1 ½ min. Flip the patties and then turn down heat to med- low. Lid the pan and let cook for an additional 4 minutes. Remove the lid and repeat with each round of patties.
Assemble the burgers – remove the cilantro-lime aioli from the fridge – set near the lettuce plate. Arrange a set of buns on a plate, slather on about 1 tbs. of aioli on the bottom bun, place the patty on the bun, then the lettuce leaves, tomato, and three to four slices of avocado. Drizzle more of the aioli over the avocado slices and top with the remaining bun. Slice (or not), serve and enjoy!!
**For extra burgers, wrap tightly with film of choice (I use wax wrap and then a glass storage container) and place in a storage container. They keep for up to two weeks in the fridge and up to six months in the freezer. The aioli will last for about 4 days in the fridge.