½ cup black beans, soaked and sorted
½ cup cashews, soaked overnight
½ pound mushrooms, grated
½ pound onion, small dice
½ cup water, for quinoa
¼ cup quinoa, rinsed
⅛ pound celery, small dice
1 tsp garlic, minced
⅝ cup GDF bread crumbs
½ teaspoon paprika
½ tablespoon smoke flavor
½ tablespoon miso
⅛ tablespoon black pepper
⅜ tablespoon salt (or to taste)
1/16 teaspoon chili flakes
- Soak beans overnight in at least twice as much water as beans. Drain in colander, rinse and cover with water in a large soup pot. Bring to a boil and simmer until tender, 45 minutes or more. Drain after beans are tender, and place in a large bowl.
- Rinse quinoa and place in a pot with the water. Bring to boil, then cover and turn off heat. Check after 20 minutes to make sure all the water has been absorbed. Place in the bowl.
- Saute the onions, mushrooms, celery and garlic together along with the paprika, chili flakes, smoke flavoring, salt and black pepper until vegetables are very soft and liquid has mostly evaporated. Add to the bowl.
- Drain cashews and process with the miso in food processor until smooth. Place in the bowl.
- Mix all the ingredients in the bowl with a spoon or hand mixer on low speed, or mix in a stand mixer.
- Preheat oven to 425°F. Place parchment paper on sheet pans and brush with oil. Using a ½-cup scoop, place mounds of burger mixture a few inches apart on sheet pans. Flatten and brush tops with oil.
- Bake, checking at 15 minutes. The outside should be browned, and the inside hot. Alternatively, the burgers can be pan-fried or grilled on a hot, well-oiled grill.