1 tsp extra virgin olive oil
1 medium white onion, diced small
1 lb button or Cremini mushrooms, chopped small
1 cup dry black beans cooked until tender and strained or 2 (15 oz)
cans of black beans, drained and rinsed
1 cup dry farro, simmered in 3 cups water until tender and drained
1 tbsp garlic powder
2 tbsp reduced-sodium soy sauce
A few dashes hot sauce
1 tsp liquid smoke
Kosher salt and freshly ground black
pepper to taste
2 tbsp high-heat oil like grapeseed or safflower
Roberto Martin says, “My nine-year-old son claims he hates mushrooms…but he loves these burgers. The secret? Black beans mixed with mushrooms and farro for a meaty texture—without all the additives and junk that’s in some packaged veggie burgers.” These patties can be made up to two days ahead of time and stored in the fridge or freezer until ready to use, or cook up a double batch and freeze half.
1. Heat a sauté pan or skillet over high heat. Add the oil and wait until it shimmers, about 30 seconds
2. Add onions and stir with a wooden spoon until they turn golden brown, about 8 minutes. Add mushrooms and sauté 5 minutes more or until the pan is nearly dry. Remove the pan from the heat and allow the mixture to cool.
3. Place the beans and half the farro in a food processor with the garlic powder, soy sauce, hot sauce and liquid smoke, and pulse until well combined. Scoop into a large bowl. Stir in the onions and remaining farro. Taste and season with salt and pepper.
4. Scoop a half-cup of the bean mixture and shape into a patty. Repeat until all the mixture is used.
5. Heat a skillet and add 1 tbsp of high-heat oil, place four patties in the skillet and cook over medium-high heat for about 2 minutes per side. (Use a strong metal spatula to gently flip the patties.) Transfer to a sheet tray or large plate. Add the remaining tbsp of oil to the pan and cook the remaining 4 patties. Serve warm with standard hamburger fixings or serve as is over grilled asparagus or roasted broccoli.
Note: If you want to grill the veggie burgers, cook them first as instructed above and allow them to cool on a sheet tray; then grill them until warm inside, about 2 minutes per side. Cooking them in a pan dries them out a little bit and forms a crust, which will allow them to stay together on the grill.
Yield: 8 burgers
FROM ROBERTO’S NEW VEGAN COOKING BY
ROBERTO MARTIN (DA CAPO LIFELONG BOOKS, DACAPOPRESS.COM) © 2015
