Vegan Black Bean Mushroom Burger
New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces. This is a mildly hot chile. Scoville heat units 8,000 – 12,000.
Serves 6
A Vegan burger made with a bunch of smoky and Mexican spices and black beans, sweet potatoes, brown rice and mushrooms.
Ingredients
1 cup cooked brown rice
1 – 15 ounce can black beans, mashed
3 sweet potatoes, slices in half
2 tablespoon avocado oil
1 portabello mushroom, chopped
1 tablespoon smoked paprika
2 teaspoons smoked sea salt
2 teaspoons New Mexico Chili Powder*
2 teaspoons Aleppo Pepper
1 teaspoon Fancy Paprika
*Make your own chile powder by grinding a dried chile pepper in a coffee or spice grinder.
Vegan Sriracha Mayo:
1/4 cup vegan mayo
2 tablespoons sriracha sauce
2 wheat buns
2 slices of red cabbage
1 avocado, cut into wedges
Microgreens for garnish
Instructions
Cook the brown rice according to box instructions.
Lightly oil the flesh side of the sweet potatoes and place on a baking tray.
Place in a 325 oven and cook for 45 minutes.
Scoop out the flesh.
Drain the black beans and mash them with a masher. Leave some of the beans a little chunky.
Heat a little of the oil in a skillet.
Add a little bit of each of the spices and saute for 1 minute.
Add the mushrooms and saute for 4 – 5 minutes until the water is out and the mushrooms are nice and brown.
Let cool.
Add all ingredients into a bowl and mix them together.
Add the rest of the oil to the same skillet that the mushrooms were cooked in.
Add the veggie patties to the skillet. Cook for 3 – 4 minutes per side.
Assemble the sandwich by placing the burger on the bun, topping with the sriracha mayo, cabbage, avocado and microgreens.
Serve and enjoy!
From feedyoursoul2.com