– 1 cup (120 g) raw walnuts – 3 cups (300 g) diced mushrooms – 1 white onion – 2 tsp chili powder – 2 tsp cumin powder – 2 tsp smoked paprika – 1 tsp garlic powder – 1/4 tsp cayenne pepper – 1/4 cup (25 g) oats – 1 cup (100 g) Panko breadcrumbs – 2 tbsp (15 g) nutritional yeast – 1 tbsp (7 g) ground flax – ¼ cup (15 g) parsley or cilantro – 1 (540 ml) can black beans – 3 tbsp (45 g) BBQ sauce – 1 tbsp (15 mL) tamari or soy sauce
It’s suggested to pulse-chop them in a food processor to achieve a fine dice. Do the mushrooms first, then the onion.
Cook for 6-8 minutes until the mushrooms release their liquid and most of it evaporates. Add all of the spices: chili powder, cumin, paprika, garlic powder and cayenne. Cook for 60 seconds, stirring constantly.
Add the oats, Panko bread crumbs, walnuts, nutritional yeast, flax and herbs to the food processor and season with salt and pepper. Blend briefly to combine.
Add the beans, BBQ sauce and tamari to the food processor and blend briefly to mix. You don't want to completely blend the beans & walnuts, some larger bits should remain for texture.
Transfer the food processor components and onion-mushroom mixture to a large mixing bowl and stir to combine. Taste and season with salt and pepper, if needed.
Using a packed 1/2-cup measuring cup per portion, form 8 large patties using your hands. Option to brush each patty with BBQ sauce.
Bake for 15 minutes then carefully flip with a turner and bake for another 12-15 minutes until brown and firm. Let cool on the pan for 5-10 minutes.
They're ready to enjoy! They make a great burger, snack, side or salad topper.
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