8ozbaby bella mushrooms, chopped into bite size pieces
1small head broccoli
1small carrot, grated
1medium zucchini, grated and drained
3scallions, thinly sliced
115.5 ozcan chickpeas, drained and rinsed
115.5 ozcan black beans, drained and rinsed
1tablespoonvegan Worcestershire sauce or low sodium Worcestershire sauce
2tablespoonorganic Miso paste
1tablespoonfinely chopped or crushed fresh garlic
1teaspoonsalt
1teaspoonfresh ground black pepper
2teaspoonsmoked paprika
½cuppanko breadcrumbs
3tablespoonegg replacer, such as Bob's Red Mill
3tablespoonwater (for egg replacer)
Miso Mayonaise Sauce
½cupMayonaise, or Vegan Mayonaise
1crushed garlic clove
1teaspoonapple cider vinegar (slightly less to taste if using vegan mayo)
2teaspoonorganic Miso paste
1teaspoonhoney
Toppings/Bun
16slider buns or 8 burger buns
thinly sliced red onion
thinly sliced dill pickles
shredded lettuce
Instructions
Preheat oven to 350 degrees. 2. Drain and rinse the chickpeas and black beans, and spread in an even layer on a baking sheet. 3. Bake beans for 30 minutes, until dry and splitting slightly. 4. While the beans bake, chop the mushrooms and broccoli stems in a food processor until coarsely chopped, but not pulverized. Chop florets into small, bite sized pieces, and set aside. 5. In a large, deep nonstick pan- heat 2 tablespoon oil over medium heat. 6. Add the chopped mushrooms and broccoli (stems only) and season with salt and pepper. Cook, stirring occasionally for 7-10 minutes, until softened and reduced in size. 7. Add remaining tablespoon of olive oil to the pan with the cooked broccoli stems and mushrooms, and bring the heat up to medium high. 8. Add the chopped broccoli florets and season again with salt and pepper. 9. Cook 5-7 minutes, stirring occasionally, until broccoli florets are lightly browned. 10. Turn off heat and set aside. 11. Once the beans have baked for 30 minutes, remove from oven and allow to cool slightly, about 5-10 minutes. 12. Transfer beans to a food processor, and pulse a few times until the beans are coarsely ground, with large pieces still intact. Transfer to a bowl, and add the cooked and slightly cooled broccoli and mushrooms. 13. Grate the carrots and add to the bowl. 14. Grate the zucchini and ring out with your hands or a clean dish towel to remove excess liquid, then add to the bowl with the other ingredients. 15. Add the sliced scallions, miso paste, Worcestershire sauce, salt, pepper, and smoked paprika. 16. In a small separate bowl, whisk together 3 tablespoon egg replacer and 3 tablespoon water until smooth and well combined. Transfer to the bowl with the other ingredients, and toss well until everything is fully incorporated. 17. Transfer burger mixture to an airtight container, and refrigtae for at least 1 hour. 18. When ready to cook, form burger mixture into 16 slider sized burgers, or 8 full sized patties. Sliders are about ½ cup, full sized are about ¾ cup. 19. Add a neutral oil such as avocado or canola to large nonstick frying pan and head over medium 20. Add Burgers in batches, careful not to overcrowd the pan. 21. Cook 4-5 minutes a side, until crisp on the outside, and warmed through in the inside. 22. Serve hot, on toasted buns with thinly sliced red onion, shredded lettuce, dill pickles, and miso mayo. For cooking from frozen: If cooking from froze, cook 57 minutes a side on medium-low heat. To freeze:Form burgers into desired patties, and store in freezer bags for up to 1 month.