Black bean and portobello burgers
* More 1 hour and 30 minutes of rest
These 100% plant-based burgers made with black beans and Portobello mushrooms have an intense, delicious flavor that is utterly addictive.
As we have already mentioned in other veggie burger recipes (such as the Vegan tofu, zucchini and pepper burgers, the Vegan lentil, soy and carrot burgers, the Vegan Asian-style burgers, the Chickpea, sun-dried tomato and basil burgers or the Black bean and beet burgers), vegan burgers are very versatile and incredible, whether eaten on their own or served with a soft homemade burger bun, a side dish and our favorite sauce.
These burgers in particular, besides being very rich in protein and fiber, are very tasty, have a wonderfully tender and juicy texture and are gluten-free, so people with celiac disease or with a gluten intolerance or allergy can enjoy them too.
These burgers are very rich in flavonoids, tryptophan, beta-carotene, protein, phytosterols, allicin, alliin, fiber, the essential fatty acid omega 6, carbohydrates, vitamins C, E, K and B vitamins (B1, B2, B3, B5, B6 and B9 or folic acid); sulfur, calcium, copper, phosphorus, iron, magnesium, manganese, potassium, selenium, sodium and zinc.
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Notes
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- Step 1Grate the onion and garlic and set aside.
- Step 2Wash the carrot, peel it and grate it. Set aside.
- Step 3Wash the mushrooms, drain them, cut them into slices and set aside.
- Step 4Heat the oil in a pan over medium heat and, when it is warm, add the onion and garlic and let poach for 5 minutes.
- Step 5Next, add the carrot and cook for 5 more minutes. After this time, when the carrot is soft, add the mushrooms and cook until they release all the water and it evaporates.
- Step 6When the water has evaporated, add the beans, salt, oregano and cumin and stir well to mix well all the ingredients. Add the wine and let cook for 5 minutes. After this time, remove from the fire.
- Step 7We pass the content of the pan to a bowl, add the cashews and crush a little with the blender, until obtaining a uniform but not too thin dough. Let it temper (approximately 30 minutes).
- Step 8When the dough is warm, add the rice flour and the potato starch and mix with your hands so that they integrate well. Cover the bowl with a clean cotton cloth and put it in the fridge for 1 hour so that the dough takes consistency.
- Step 9When the dough has taken consistency, take portions of dough and form the hamburgers. Put a little oil in a pan and cook them for 2 minutes on each side. When all the hamburgers are made, serve them.