Sam’s Healthy Vegan Mushroom-Beanie Burgers with Spicy Rutabaga Fries
Nicole suggested that Sam change one of his favorite meals (hamburger and sweet potato fries) to a bean burger and spicy rutabaga fries. He thought they were absolutely fantastic!
Yields 6 medium patties
2 tablespoons oil
1 medium onion, diced
2 cloves garlic
3 green onions, diced
1 teaspoon cumin
8 ounces mushrooms, cleaned and chopped
1 15-ounce pinto beans, drained and rinsed
1 15-ounce black beans, drained and rinsed
3 sprigs fresh parsley, minced
1/2 teaspoon kosher salt or more to taste
1/4 teaspoon black pepper or more to taste
4 tablespoons oil
Sauté onions and garlic in oil for about 5 minutes or until translucent. Add garlic. Stir to coat.
Add green onions, cumin, and chopped mushrooms. Cook, stirring occasionally for another 5 minutes or until mushrooms are cooked. Add more oil if needed.
Mash beans in food processor or with a fork, until beans are smooth. Mix with onion-mushroom mixture. Add parsley, salt and pepper. Mix thoroughly.
Refrigerate for 1 hour or overnight.
Make mixture into burgers about 1” thick. Heat oil and add patties, cooking about 3 minutes on each side.
Serve on bun with favorite toppings, such as pickles, lettuce, tomatoes, sprouts, relish or spicy peppers.
Spicy Rutabaga Fries
Allium Free: Omit onions and garlic. Use 1 head of fennel, chopped.
Adapted from TheSpruceEats