- 1 cup walnuts
- 1 1/2 cup cremini or button mushrooms
- 1 tbsp. soy sauce
- 1 tbsp. cumin
- season taste
- 1 tbsp. extra virgin olive oil
- 1 large sweet onion, finely chopped
- 4 cloves of garlic, finely chopped
- 1 1/2 cups black beans from can, rinsed, strained and dried
- 2 tbsp. nutritional yeast
- 2 tbsp. vegan mayo
- 1 tsp. tomato paste
- 1 tsp. vegan Worcester
- 1/2 cup vital what gluten – I used Bob’s Red Mill
- 1 cup rolled oats
Into a food processor add your walnuts and pulse for 10 seconds. Add your mushrooms and process till in small pieces but you do not want a paste. Transfer to a bowl and add soy sauce, cumin and seasoning.
Into a sauce pan add olive oil and heat on medium till for 20 seconds. Add your onions and cook for 5 minutes till golden and fragrant. Now add your garlic and cook for another minute. Set aside.
Into the food processor add your black beans and blend till smooth but not a puree. Add the onion mixture mixture and pulse till combined.
Add the bean mixture to the walnut and mushroom mixture and stir till everything is well combined. Then add your nutritional yeast, mayo, tomato paste, Worcester, vital wheat gluten and oats. Using your hands give this one final mix. Cover with cling film and set in the fridge for 30 minutes or up to 24 hours.
Mould into burger patties, add oil to a frying pan and cook for 4 minutes on each side! At the last minute ad vegan cheese and enjoy with your favourite burger bun and fixings!
NOTE: Try this Big Mac Sauce – perfect for this burger!
Keywords: BBQ, Vegan, Plant Based, Burger