Burger mit Pilzen und schwarzen Bohnen

Zutaten

• 6 tablespoons olive oil, (extra virgin, divided)
• 1 large red onion, (finely chopped)
• 1/2 teaspoon sea salt
• 1 clove garlic, (minced)
• 3 cups cremini mushrooms, (finely chopped in a food processor)
• 1 tablespoon fresh thyme leaves
• 2 tablespoons tamari, ((or soy sauce))
• 1 14 oz. can (410 ml) black beans, (drained and rinsed)
• 1/4 cup gluten-free flour blend
• 1 tablespoon nutritional yeast

Zubereitung

1. 1

   Heat 3 tablespoons oil in a skillet. Add finely diced red onion and sauté until softened, 4 to 5 minutes.

2. 2

   Add garlic to the skillet and sauté for 1 minute.

3. 3

   Add finely chopped mushrooms and thyme leaves to the skillet. Cook for 8-10 minutes or until the mushrooms have released all their liquid. If you undercook them, the burgers will be mushy.

4. 4

   Stir in the drained and rinsed black beans and the tamari.

5. 5

   Using a potato masher, roughly mash the beans, without overmashing.

6. 6

   Stir in the flour and nutritional yeast (and extra seasoning like smoked paprika or dried red pepper flakes, if using.)

7. 7

   Form the mixture into 6 patties, no thicker than 3/4 inch thick. Place them on a parchment paper-lined baking sheet and chill in the fridge for 1/2 hour. Chilling will help the burgers to firm up.

8. 8

   Heat remaining 3 tablespoons oil in a skillet over medium heat. Fry the burgers for 3 - 5 minutes per side or until completely cooked through and crispy on both sides. Alternatively, you can air fry the burgers for 3-4 minutes per side.

9. 9

   Serve on a gluten-free bun with lemon aioli, lettuce, sliced of tomato, avocado, red onion or pickled red onions.