MAKES 4 BIG BURGERS
Texans take their Tex-Mex very seriously. Just walking through an Austin airport gave me a Tex-Mex vibe that was a precursor to this recipe. Just so you know, a Tex-Mex flavor can be described by the spices. I use a taco seasoning that includes chili powder, cumin, garlic, and oregano. When combining this many spices, I think it’s best to blend your own to minimize allergy issues. I also think it’s fun to mix and match and, if necessary, eliminate one or two spices to customize to your taste and dietary restrictions. The mushrooms in these burgers act as the fakiin, as I describe in my Fakiin Bacon Crescent Rolls. They are the “meat” that makes these burgers truly memorable, and the spice kicks it up a notch.
2 cups sliced shiitake mushrooms
2 tablespoons coconut aminos
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon sea salt
1/2 cup uncooked buckwheat groats
1 cup water
1 small Vidalia onion, diced
2 tablespoons coconut aminos
1 (15-ounce can) black beans, rinsed and drained
2 tablespoons taco seasoning (from above)
1 teaspoon vegan Worcestershire sauce
Sautéed cremini mushrooms
Sliced red onion
- Preheat the oven to 400°F. Line a 15 × 13-inch baking sheet with parchment paper.
- To make the fakiin: Spread the shiitake mushrooms on the prepared baking sheet. Drizzle the coconut aminos on the mushrooms and toss them gently with your hands to coat. Bake until the mushrooms are slightly crisp, about 25 minutes.
- To make the taco seasoning: Whisk together the chili powder, cumin, paprika, oregano, garlic, and salt in a small bowl.
- To make the burgers: Toast the buckwheat groats in a medium pan over high heat for about 2 minutes. Add the water and bring to a boil. Lower the heat, cover the pot, and let simmer until the water is absorbed, about 8 minutes.
- Once cooked, push the buckwheat groats to one side of the sauté pan and heat the onion on the other side, over medium heat, and stir until fragrant, about 1 minute.
- Add the coconut aminos and cook, stirring occasionally, until the onion is translucent, about 2 minutes.
- Add the black beans, roasted shiitake mushrooms (fakiin), taco seasoning, Worcestershire sauce, buckwheat groats, and onion to a food processor. Pulse until the mixture is combined but still has texture.
- Lower the oven temperature to 375°F.
- Divide the mixture evenly into 4 patties, and place them on the prepared baking sheet that you used for the mushrooms. Bake the burgers until they are firm and a little crispy on the outside, about 20 minutes. Flip the burgers over halfway through baking.
- Transfer the pan from the oven to a wire rack and let rest for about 5 minutes.
- Serve with desired toppings.
SERVING SIZE: 1 BURGER
Calories 70; Total Fat 0.4g; Protein 3.0g; Cholesterol 0.0g; Sodium 180mg; Fiber 3.1g; Sugars 0.7g; Total Carbohydrate 13.3g
Inside Scoop: I find that an easy way to flip the burgers is to place each on its own piece of torn parchment paper on the prepared baking sheet. When it’s time to flip, lift the burger with the torn parchment paper underneath, turn it over onto the prepared baking sheet, and then remove the top piece of parchment paper. This reduces the chance of the burger falling apart when doing a somersault.