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Directions
Mix together the black beans, rice, mushrooms, carrots, panko, green and sweet onions, flaxseed, chipotle, sriracha, salt, vegan Worcestershire, smoked paprika and red pepper flakes thoroughly in a bowl and form into 6 patties. Let set up, refrigerated, overnight.
Place the black bean patties with the olive oil in a pan on medium heat and cook through, about 5 minutes on each side. Toast the brioche buns. Place the patties on the bun bottoms and add the vegan cheese, lettuce, onion and tomato. On the bun tops, add the Vegan Chipotle Mayo and top the burgers.
Black Beans:
Soak the beans in water overnight. Drain and rinse.
In a large pot, add the beans and 6 cups water. Heat to boiling; boil until the beans are tender, 2 to 3 hours. Remove from the heat. Drain and run it through cold water. Mash the beans.
Vegan Chipotle Mayo:
Combine the mayo, chipotles, garlic and horseradish in a blender until well-blended.
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This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Capital City BBQ, Lansing, MI
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