2 Stemilt Piñata® apples, sliced
2 cups sliced mushrooms
1 medium carrot, peeled and grated
1 can black beans, rinsed and drained (15 oz)
½ cup raw unsalted cashews
½ cup panko breadcrumbs
1 large egg
½ cup grated Parmesan cheese
1 garlic clove, minced
3 tbsp barbecue sauce
1 tsp salt
¾ cup short-grain brown rice, cooked
3 tbsp vegetable oil
1 onion, sliced
1 tsp salted butter
4 burger buns, sliced and toasted
4 slices Havarti cheese
4 tbsp mayonnaise
4 butter lettuce leaves
Prep Time: 30 min
Chill Time: 1 hour or overnight
Cook Time: 35 min
Serves: 4 burgers
1 Preheat the oven to 350º F. Layer the sliced mushrooms and one of the sliced apples onto a baking sheet. Spread the black beans and grated carrot onto another baking sheet. Place the baking sheets into the oven for 25 minutes until the mushrooms and apples have browned slightly and the black beans have split. Remove from the oven and let cool.
2 In a food processor, pulse the cashews until crumbly, but not powdery. Add the mushrooms, apples, black beans, and carrots, and pulse into large crumbles. Add the breadcrumbs, egg, Parmesan cheese, garlic, barbecue sauce, and salt, and pulse until the mixture comes together. Add the cooked brown rice and pulse until combined. Remove the mixture from the food processor and form into 4 individual patties. If the mixture sticks to your hands, add more bread crumbs. If it’s too crumbly, pulse a few more seconds in the food processor. Place the patties into the fridge covered for a minimum of 1 hour or overnight.
3 Heat 3 tbsp of vegetable oil in a large frying pan on medium-high heat. Fry the veggie burgers for 4 minutes on each side, until brown and crispy.
4 Thirty minutes to an hour before assembling the burgers, caramelize the sliced onions in a frying pan on low heat with 1 tsp of butter.
5 To assemble the burger, place a slice of Havarti cheese onto the warm patty so it has a chance to melt slightly. Top with caramelized onions, butter lettuce, sliced apples, and mayonnaise.
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