North Peak Brewing Co. Veggie Burgers

By AzWench

Ingredients

• Pico de gallo:
• 3/4 cup finely diced tomatoes, from about 2 tomatoes
• 1/4 cup finely diced onion
• 2 packed tablespoons (from 1/8 bunch) roughly chopped cilantro
• 2 tablespoons finely chopped canned jalapenos with juice
• 1 tablespoon minced garlic
• Juice of 1/2 lime
• 1 tablespoon vegetable oil
• 1/8 teaspoon Tabasco, or other vinegar-based hot sauce
• 1/4 teaspoon salt, plus more to taste
• Veggie burgers:
• 4 cups cooked black beans, from about 2 1/2 (15-ounce) cans
• (drained)
• 1/4 cup honey
• 1/4 cup molasses
• 2 teaspoons salt, more to taste
• 1 tablespoon cumin, more to taste
• 1/4 cup plus 1 tablespoon olive oil, plus more for sautéing the
• burgers
• 1/2 cup finely diced onion
• 9 ounces portobello mushrooms, cut into 1/4-inch pieces (about 4 cups)
• 1 cup pico de gallo
• 3 cups panko bread crumbs
• Semolina flour for dusting
• Sliced cheese, if desired
• Sliced toasted ciabatta rolls

Preparation

Step 1

Pico de gallo:

In a large bowl, combine the tomatoes, onion, cilantro, jalapenos,
garlic, lime juice, vegetable oil and Tabasco. Stir in one-fourth
teaspoon salt. Taste, and adjust seasonings and flavorings as
desired. This makes 1 generous cup of pico de gallo.

Veggie burgers and assembly:

Heat the oven to 350 degrees F. In a food processor, lightly pulse
the black beans, honey, molasses, salt and cumin. Remove the bean
mixture to a large bowl.

Heat a large sauté pan over medium-high heat until hot. Add the
one-fourth cup plus 1 tablespoon oil, then stir in the onion and
diced portobello mushrooms. Cook until the onion is softened and
caramelized and the mushrooms have rendered their juice and are
darkened, about 15 minutes, stirring frequently.

Stir in the pico de gallo, scraping any flavoring from the base of
the pan. Remove from heat and cool, then add to the large bowl with
the black bean mixture, stirring to fully incorporate.

Stir in the bread crumbs, kneading to form a cohesive mixture.
Taste, and adjust the seasonings as desired. Divide the mixture
into eighths, forming each into a patty. Lightly dust each patty
with semolina flour.

Place the patties on a greased baking sheet. Bake the patties for
15 minutes to warm and set the filling, then remove from heat. (The
patties can be made up to this point and frozen: Cool the patties,
then individually wrap and freeze. Thaw before continuing.)

Before serving, heat a skillet over medium-high heat until hot. Add
a thin film of oil, then add 1 to 2 patties (do not crowd the pan).
Sear on each side until the patties are crisp on both sides and
warmed throughout, 4 to 6 minutes total. If desired, melt cheese on
top of each patty.

Garnish as desired and serve on the toasted ciabatta rolls.