And my quest for the perfect sandwich continues! Today it is the “Mushroom Black Bean Burger with Chipotle Aioli” (
not a sandwich it’s a “burger” but…)
Mushroom Black Bean Burger with Chipotle Aioli
For 6-7 burgers
2 tablespoons olive oil, plus more for cooking
1 yellow onion, chopped
8 oz cremini or shitake mushrooms, roughly choped
1 (15 ounce) can black beans, drained, rinsed, and dried on paper towels
1 cup cooked brown rice
1 tablespoon finely chopped canned beets
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1 tablespoon barbecue sauce
1 teaspoon kosher salt
1 egg white (optional, to bind)
4 slices white cheddar cheese (optional)
Heat the oil in a large sauté pan until very hot but not smoking. Cook the onions and mushrooms, season with a pinch of salt and pepper, stirring occasionally, until browned, about 10-15 minutes.
Combine mushrooms, onion, beets, and beans in food processor. Pulse until combined and slightly broken down (you don’t want mush). In a large bowl, combine the mushroom mixture with the brown rice. Stir in barbecue sauce and remaining ingredients — through egg white. Form into four 6 oz patties. Veggie burgers have a habit of falling apart a bit, so don’t sweat it if they don’t make it to the pan in one piece. You can always smoosh them together with your spatula and no one will ever know. If you want to help them hold up a bit, let them rest in the fridge for at least 20 minutes before cooking.
Heat olive oil in a cast iron or non-stick skillet over medium. Grill burgers for 2 minutes on one side. Turn and top with Monterey Jack and grill for another 2 minutes or until cheese is melted.
Sweet Potato Fries
2 yams, cut into 1/4-1/2 inch thick wedges and slices
1/4 cup olive oil
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon chipotle powder
Preheat oven to 425F. Slice up the yams place in a large bowl. Coat with oil, salt, pepper, and chipotle powder, mixing with your hands to dress. Spread the yam slices over one or two baking sheets (you want to make sure they aren’t touching). Bake for 25-30 minutes, until golden brown and tender. If you want them quite crisp, turn on the broiler and broil for about 2-3 minutes, until the edges turn dark brown.
For the Chipotle Aioli:
1/2 cup mayo
1 tablespoon chipotle adobo sauce (from the can)
1 garlic clove, minced
1 tablespoon olive oil
pinch of salt
Combine all ingredients.