Black bean and portobello burgers
* More 1 hour and 30 minutes of rest
These 100% plant-based black bean and Portobello mushroom burgers have an intense, delicious and highly appealing flavor.
As we have mentioned in other plant-based burger recipes (such as vegan tofu, zucchini and pepper burgers, vegan lentil, soy and carrot burgers, vegan oriental-style burgers, chickpea, sun-dried tomato and basil burgers or black bean and beet burgers), vegan burgers are very versatile and delicious, whether eaten on their own or served with a soft homemade burger bun, a side dish and our favorite sauce.
These hamburgers in particular, in addition to being very rich in protein and fiber, are very tasty, have a delicious and juicy texture and are gluten-free, so people with celiac disease or gluten intolerance or allergy can also enjoy them.
These hamburgers are very rich in flavonoids, tryptophan, beta-carotene, proteins, phytosterols, allicin, alliin, fiber, omega 6 essential fatty acids, carbohydrates, vitamins C, E, K and group B (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.