Loaded Vegan Bean Burger With Special Sauce Recipe

Ingredients

• 3 tablespoons vegan mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon dill relish
• 1/2 tablespoon yellow mustard
• 1/2 teaspoon white vinegar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 8 ounces cremini mushrooms
• 2 tablespoons olive oil, divided, plus more for drizzling
• 3/4 cup finely chopped onion
• 4 cloves garlic, minced
• 4 scallions, finely chopped
• 1 cup shredded carrot
• 1 can dark red kidney beans
• 1 can cannellini beans
• 1/4 cup parsley
• 3 tablespoons ketchup
• 3 tablespoons Dijon mustard
• 2 teaspoon ground cumin
• 1 teaspoon ground coriander
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon chili powder
• 3/4 cup breadcrumbs
• 8 hamburger buns
• 4 lettuce leaves
• 16 medium tomato slices
• 24 pickle slices
• 8 red onion slices

Instructions

1. 1

   Place all of the sauce ingredients in a small bowl and whisk to combine evenly. Set aside in the refrigerator until ready to use.

2. 2

   Gently clean the mushrooms with a damp paper towel and thinly slice them.

3. 3

   Heat 1 tablespoon of olive oil in large heavy bottomed skillet on medium high.

4. 4

   When the pan is very hot, add the mushrooms and cook for 4-5 minutes, until tender and browned. Stir very infrequently so that they will brown. Work in batches if your pan isn’t large enough to spread the mushrooms out in a single layer with spaces in between.

5. 5

   Transfer the mushrooms to a dish and set aside to cool.

6. 6

   Add 1 tablespoon of olive oil to the pan.

7. 7

   Add the onion, garlic, scallion, and carrot and saute for 5-6 minutes until softened and any released liquids have evaporated.

8. 8

   Transfer the vegetables to a large dish and set aside to cool completely.

9. 9

   Preheat the oven to 400 F.

10. 10

    Drain the two cans of beans and rinse them well. Let them drip in the colander for at least 1 minute after rinsing.

11. 11

    Spread the beans out, sandwiched between paper towels or tea towels, on a large baking sheet. Pat dry.

12. 12

    Place the beans in a food processor and pulse until coarsely ground.

13. 13

    Transfer the beans to a large mixing bowl.

14. 14

    Finely chop the cooled mushrooms.

15. 15

    Place the mushrooms and the cooled vegetables in the bowl with the beans.

16. 16

    Add the parsley, ketchup, Dijon mustard, cumin, coriander, salt, black pepper, and chili powder and stir until well mixed.

17. 17

    Add the breadcrumbs and stir until combined. You can add a small amount of additional breadcrumbs only if the mixture seems too wet and doesn’t hold together well. Taste and adjust for salt and black pepper. Cover and set aside in the refrigerator to chill for at least 30 minutes.

18. 18

    Divide the mixture into 8 equal portions and form each portion into a patty. Moistening your hands with water will help the mixture stick less.

19. 19

    Place the patties on a greased baking sheet and drizzle olive oil on the tops.

20. 20

    Bake for 40-45 minutes, flipping halfway, until crispy and browned. Remove from the oven and let sit untouched for 5 minutes.

21. 21

    Layer a lettuce leaf on each bottom bun followed by a burger and about 1 tablespoon of sauce.

22. 22

    Top the sauce with 2 tomato slices, 3 pickle slices, and 1 red onion slice per bun.

23. 23

    Close the burgers with the top buns and serve immediately.