Okay, I don't normally like veggie burgers, but this whole experience is about trying new things, so I gave it a go. I ended up using lettuce instead of a bun and for the most part, using a fork to eat this bad boy. Feel free to bun it up or put this in a pita.
- 5 button mushrooms
- 1/4 c. black beans, drained and rinsed
- 1 clove garlic, minced
- 1/8 onion, diced
- 1/8 red bell pepper, diced
- 1 egg, separated
- handful of cilantro, chopped
- pinch each of cayenne, coriander, and cumin
- 1/4 c. bread crumbs
- 1 T. of mustard seeds
- 1 tsp. horseradish
- two lettuce leaves to serve as a bun
- 1/4 c. olive oil
Combine the mushrooms, beans, garlic, onion, bell pepper, and cilantro. Season the mixture with the cayenne, coriander, cumin, salt, and pepper. Separate the egg and gently work in the egg white and bread crumbs as you would a meatloaf. Form the mixture into a patty.
Put the patty in the refrigerator for at least 30 minutes to allow it to firm up. Meanwhile, make an aioli to top the burger.
SLOWLY drip the olive oil into the egg yolk as you whisk the two together. As soon as you start to see a sauce come together, you can add the oil more quickly. Add the horseradish and mustard seeds and season with salt and pepper to taste.
Heat a griddle or pan, preferably non-stick. Spray the surface with non-stick cooking spray and lay the veggie burger on the hot surface. Cook for 4 minutes per side; just to heat the burger through. Put the veggie burger on a large enough leaf of lettuce to serve as a "bun" and top with the aioli.