Burger with mushroom, rice, onion, garlic, carrot, black beans, celery, sun dried tomatoes, pumpkin seeds, nutritional yeast and herbs
225 g brown rice
Flax egg (1 tbsp. ground flax seed plus 3 tbsp. warm water)
1 red onion
2 cloves of garlic
1 small carrot
1 can black beans (net weight 400 g, drained weight 240 g)
200 g chestnut mushrooms
1 stem celery
12 sun dried tomatoes
2 tbsp pumpkin seeds
2 tbsp nutritional yeast
1 tsp fresh thyme
1 handful parsley
1 tsp oregano
Salt & pepper
Boil the brown rice as indicated on the package. While waiting drain the black beans and chop the onion, carrot, celery, mushrooms and garlic. Heat the ingredients in a wok till brown and crispy. Briefly toast the pumpkin seeds in a separate small pan at the same time. When toasting, cut some sun dried tomatoes and place these on the side.
Next you will need to make a flax egg. This can be easily done by using some warm water in a bowl and adding the flax seeds.
When the rice is ready, drain and add to the black beans in a large bowl. Mix till you have a smooth paste. Add the vegetables, sun-dried tomatoes, flax egg, pumpkin seeds, herbs and nutritional yeast and mix again. Don’t worry if you have small pieces of vegetables left in the mixture. When ready let it rest in the fridge for half an hour.
You can make around nine burgers from this mixture. Heat a pan with a fair amount of oil and fry the burgers till crispy and brown on both sides. Enjoy your new adventure!
Recipe & photos by Anne