Aug 17, 2013
Shiitake Bean Burgers + Spicy Dipping Sauce
Mushrooms and beans are two foods that I always incorporate in to my meal plans… beans every day… mushrooms at least three or four times per week. After all, they are the “M” and the “B” in G-BOMBS, those foods that are the healthiest. Well, these burgers have both, as well as “G” for greens in the form of kale and “O” for onions! Wait. “S” for seeds and nuts? Yup. They’re in there, too. So I could almost call this a G-BOMB burger… if I could only figure out a way to get some berries into the recipe. Hmmmm….
- 1 pound shiitake mushrooms, sliced (you can use any mushroom, I just happen to love shiitakes)
- 3-4 leaves (about 1 cup) Lacinato kale, chopped, stems removed
- 1 can garbanzo beans, drained (I use salt-free Eden brand)
- ¼ cup brown rice flour
- ½ cup chopped walnuts
- 2 TBS flax meal
- 1 TBS Spike salt-free seasoning
- 1 TBS paprika
- 1 TBS chopped, dried onion flakes
- 2 tsp onion powder
- ½ tsp liquid smoke (optional but adds a nice flavor!)
- 1 tsp tamari or other low sodium soy sauce (optional)
- ½ cup Daiya vegan cheese shreds (optional)
~ for the dipping sauce
- 1 cup raw cashews
- scant 1 cup water
- 3 TBS ketchup (make sure it’s free of high fructose corn syrup or purchase Dr. Fuhrman’s OR make your own!)
- ¼ tsp cumin powder
- 1-2 tsp hot sauce or ¼ tsp cayenne pepper (if using hot sauce, make sure you check the labels! So many of them are insanely high in sodium. I’ve found some that are not. There are so many varieties available that it takes time to read all those ridiculously small-print ingredient labels, but it’s worth it to find a good one!)
- Preheat the oven to 350° F.
- Line a baking sheet with parchment paper.
- Water-sauté the mushrooms and kale until tender and all of the mushroom water has cooked off (SEE RECIPE NOTES).
- Place the garbanzo beans and the flax meal into a food processor and process until fairly smooth, scraping down the sides as needed. It’s fine if it’s got some chunks.
- Add the mushrooms and kale and process again but not until too smooth. You want to still be able to see some mushroom pieces in there.
- Transfer to a bowl and stir in all remaining ingredients.
- Using a 4 tablespoon ice cream scoop (or 1/4 cup measuring cup), drop the burgers onto the baking sheet and, with wet fingers, push down to form patties, about 1/2 inch high.
- Bake for 30 minutes, flip and bake for 10 more minutes.
- For the dipping sauce, add all sauce ingredients to a high powered blender and blend until smooth.
Makes 12 patties. Enjoy!