1 (15-ounce) can cannelini beans, drained and rinsed
8 ounces shiitake mushrooms, caps only, finely chopped (if you don’t have shiitake’s,just use your favorite ‘shroom)
1 medium leek, white and light green parts only, finely chopped
1 medium onion, finely chopped
1 stalk celery, finely diced
2 medium cloves of garlic, minced
1//2 medium beet, grated
1 cup cooked brown rice
3 TB ketchup
1/2 tsp smoked salt
1 tsp smoked paprika
1 tsp crushed black pepper
1/2 tsp kosher salt
1 tsp granulated garlic
1 tsp granulated onion
1/2 tsp crushed coriander
1/2 tsp crushed red pepper flakes
1/2 tsp dried thyme
1 flax egg (directions follow)
1/2 cup quick oats
1/4 cup chopped fresh parsley (optional)
Toast walnuts, sunflower seeds and pumpkin seeds over medium heat, stirring frequently. They should be fragrant and light brown. Be careful not to overcook. Transfer to a food processor.
In the same pan, toast oats over medium heat. This should only take about 4 minutes. Place in food processor with walnuts and seeds.
Add Herbs and Spices (smoked salt, smoked paprika, black pepper, kosher salt, granulated garlic, granulated onion, coriander, red pepper flakes, dried thyme) to nut, seed and oats mixture. Pulse 6 -7 times in the food processor until you get a fine meal. Put into a large bowl and set aside.
Spread beans on a foil or parchment-lined rimmed baking sheet in an even layer. Transfer to a 350 degree oven and roast, stirring occasionally, until beans are mostly split open and outer skins are beginning to get crunchy, about 35 minutes. Transfer mixture to the work bowl of a food processor and pulse until mixture is coarsely chopped. It’s okay if a few whole beans remain. Don’t over process. You don’t want bean paste. Put in bowl with nut mixture. Set aside.
Grate peeled, 1/2 medium beet in food processor. Put in bowl with nut mixture.
Lightly coat a large skillet with olive oil and heat to medium head. Add onions, leeks and celery and saute until translucent. Add garlic and mushrooms. Saute until mushrooms are soft. Add to mixture in bowl.
Add cooked brown rice to bowl mixture.
Mix 1 flax egg (I like to make a flax egg by combining 1 Tbs. ground flax seed and 3 Tbs. warm water and letting it sit until it gels.) After about 5 minutes add the egg and the ketchup to the mixture in the bowl.
Mix thoroughly until a moldable dough forms.
If using, fold in chopped parsley.
Taste for seasoning and adjust as needed.
Form into burger patties and grill for 3-4 minutes per side.
Burger patties can be made in advance and frozen for up to two weeks.
Depending on the size of your burgers, this recipe should make about 8 large burger patties.