Ingredients:

  • 2 cans (15 oz each) Black beans, drained and rinsed
  • 8 oz (225g) Baby Bella mushrooms, finely minced
  • 1 small Yellow onion, finely diced
  • 3 cloves Garlic, minced
  • 1 tbsp (15ml) Olive oil
  • 1 cup (60g) Panko breadcrumbs
  • 1/2 cup (50g) Chopped walnuts
  • 2 tbsp (30ml) Vegan Worcestershire sauce
  • 1 tbsp (15g) Tomato paste
  • 2 tsp Smoked paprika
  • 1 tsp Ground cumin
  • 1/2 tsp Chili powder
  • 0.5 tsp Salt
  • 0.25 tsp Black pepper
  • 2 flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water)

Instructions:

  1. Preheat oven to 325°F (160°C). Spread rinsed black beans on a lined baking sheet and bake for 15 minutes until skins begin to crack to prevent a mushy texture.
  2. Sauté the diced onions and minced mushrooms in olive oil over medium heat until moisture has evaporated and mushrooms are deep golden brown. Add garlic for the final 60 seconds.
  3. In a food processor, pulse the walnuts until finely ground. Add the roasted beans, sautéed vegetables, tomato paste, Worcestershire sauce, and spices. Pulse 5–7 times until chunky; do not puree.
  4. Transfer mixture to a bowl and fold in the breadcrumbs and flax eggs. Let sit for 10 minutes to allow the binder to hydrate.
  5. Divide into 6 equal portions and shape into thick, firm patties.
  6. Chill the patties in the refrigerator for at least 20 minutes to improve structural integrity for grilling.
  7. Cook on a high-heat grill for 4-5 minutes per side, or in a cast-iron skillet over medium-high heat with oil for 5 minutes per side until a dark crust forms.