Black Bean-and-Shiitake Burgers

By DreiFromBK

Ingredients

• 1 ounce dried shiitake mushroom caps (about 12)
• Boiling water
• 1 1/2 cups lightly packed parsley leaves
• 1 large shallot, chopped
• 3 garlic cloves, chopped
• 1/2 teaspoon finely grated lemon zest plus 3 tablespoons fresh lemon juice
• 1 teaspoon soy sauce
• 1 teaspoon agave nectar
• 1/2 cup textured vegetable protein (see Note)
• Two 15-ounce cans black beans, drained and rinsed
• 2 tablespoons flaxseed meal
• 2 teaspoons kosher salt
• Oil, for grilling
• 6 brioche buns, split and toasted
• Banana Pepper Mustard, mayonnaise, lettuce and tomato, for serving

Details

Servings 6
Cooking time 90mins
Adapted from foodandwine.com

Preparation

Step 1

In a heatproof medium bowl, cover the shiitake caps with boiling water and let stand until softened, about 25 minutes. Drain well, then coarsely chop and transfer to a food processor. Add the parsley, shallot, garlic, lemon zest and lemon juice and pulse until the parsley is finely chopped.

Meanwhile, in another heatproof medium bowl, combine 1/2 cup plus 2 tablespoons of boiling water with the soy sauce and agave. Stir in the TVP and let stand until rehydrated and tender, about 15 minutes. Stir in the shiitake-parsley mixture, black beans, flax meal and salt. Using a fork, lightly mash half of the beans against the side of the bowl and stir to combine.

Using moistened hands, form the mixture into six 3/4-inch-thick patties; pack tight. Transfer to a parchment paper–lined baking sheet.

Light a grill or preheat a grill pan; oil the grate or the pan. Grill the burgers over moderately high heat until charred on the bottoms, about 5 minutes. Using a spatula, carefully flip the patties and cook until lightly charred and heated through, 3 to 5 minutes longer. Serve the burgers on the buns with the Banana Pepper Mustard, mayonnaise, lettuce and tomato.