Garden burger

ORIGINAL POST: http://greedygirlcooks.blogspot.com/2015/08/garden-burger.html

Ingredients

For the patties

1 ½ lb mushrooms chopped

1 small onion finely chopped

3 tablespoon butter

1 tablespoon oil

¼ teaspoon salt

2 cloves shredded garlic

1 ½ cup panko breadcrumbs

1 cup shredded carrots

1 can Black bean puree

2 eggs

1 tablespoon coconut oil

¼ teaspoon black pepper

½ teaspoon ground allspice

½ teaspoon smoked paprika

½ teaspoon salt

2 tablespoon oil (for frying)

Balsamic plantain salsa

½ Ripe plantain baked

1 tablespoon minced shallot

2 teaspoon Balsamic vinegar

1 ½ tablespoon Honey

Toppings

Smoked gouda

Watercress

Toasted buns

Instructions

For the salsa

• Bake or fry your plantain until brown and crispy on the edges
• Cut the plantains into fine cubes
• Dice the shallots into very fine cubes
• In a small bowl whisk together the honey, balsamic vinegar and shallots to form a dressing
• Pour this over the chopped plantains and allow it to marinate until you’re ready to assemble the burgers

For the burger

• Melt the butter in the oil and sauté the mushrooms and onions
• Once they begin to soften and the mushrooms will reduce in size
• Add the salt and garlic
• After about a minute more of cooking remove from heat and set aside
• Strain one can of black beans removing all the water
• Blend in a food processor to make a paste (if some chunks remain that’s ok)
• In a bowl combine, the sauté mushrooms, black bean paste, shredded carrots, panko breadcrumbs, eggs, coconut oil, salt, black pepper, allspice, and smoked paprika
• Once combined form into patty shapes and place in the freezer for 10 minutes
• Heat some oil or butter in a skillet and cook the patties until golden brown and crispy on both sides (apx 3 minutes per side)
• When the patty is flipped add the smoked gouda to melt
• Assemble the burger with toasted bun, veggie patty and cheese, plantain salsa and top with watercress