Smoky Black Bean, Mushroom, and Beet Burgers by Chef Jernard

New Soul Kitchen with Chef Jernard and Featuring Chef Ahki

Source: CLEO TV

What’s better than a vegan meal? A meal that’s “Hearty, Healthy and Vegan” Chef Jernard prepares Smoky Black Bean Mushroom and Beet Burgers with a spicy Vegan Spread that will have you turning your back on beef burgers.

Ingredients

3/4 cup cooked quinoa
1/2 large red onion finely diced
1 cup finely chopped mushrooms (shitake, baby Bella, or white button)
1 pinch each salt & pepper
1 15-ounce can black beans (well rinsed and drained)
1 cup finely grated raw beet
1 tsp cumin
1/2 tsp garlic powder
1/4 tsp smoked paprika
5 tablespoons barbecue sauce
½ cup of Ritz crackers crumbled up for binder
Whole wheat buns or mixed greens
Spicy Vegan Spread, see below
Sliced red onions
Bread and butter pickles
Sliced tomatoes

Instructions

Heat a large skillet over medium-low heat and add some olive oil. Once hot add the onion and sauté, seasoning with a pinch each salt and pepper.
When the onions are soft turn up the heat to medium and add the mushrooms. Season with another pinch of salt and pepper and cook until the mushrooms and onions are slightly browned and fragrant – about 3 minutes.
Remove from heat and add black beans and mash. You’re looking for a rough mash, so you can leave a bit of texture if you want. Transfer the mixture to a mixing bowl and add the quinoa, beets, spices, Ritz crackers add barbecue sauce.
Preheat non-stick skillet with Olive oil sear burgers on each side for 5 minutes
Serve on whole grain buns or atop mixed greens with onions, pickles, and sliced tomatoes with desired toppings like spicy vegan spread.

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