Smoky Portobello Black Bean Burgers with Roasted Garlic Aioli
- Prep Time 30 minutes/Cook Time 1 hour, 10 minutes
- Servings 6 burgers
- •2 cans black beans drained
- •1/2 cup rolled oats
- •1/2 cup bread crumbs
- •1 tsp liquid smoke
- •1 tsp cumin
- •1¼ tsp sea salt
- •1½ tsp chili powder
- •6 portobello mushroom caps, spores removed
- •6 cloves garlic, minced
- •1/4 cup + 2 tbsp soy sauce
- •1/4 cup + 2 tbsp balsamic vinegar
- •2 tbsp olive oil, divided
- •1 red onion, thinly sliced
- •6 vegan burger buns (we love pretzel buns!)
- Roasted Garlic Aioli
- •2 heads garlic
- •1 cup raw cashews
- •4 tbsp + 1 tsp grapeseed oil
- •1/2 cup hot water
- •2 tbsp nutritional yeast •2 tsp lemon juice
- •1/2 tsp salt
- •1/2 tsp pepper
- ) Trim the ends of the heads of garlic, being sure to cut the tip off every clove. Drizzle ½ teaspoon grapeseed oil on the ends of each head of garlic. Wrap the garlic in foil and bake for 40 minutes. Meanwhile, boil the cashews in a small pan of water for 10 minutes to soften, then drain. Set the cashews and roasted garlic aside to make your aioli when the black bean patties are in the oven.
- ) In a medium bowl, mash the black beans until they are about half mashed, half whole. Stir in the liquid smoke and spices. Mix well. Add the oats and mix with your hands until evenly combined. Divide the black bean mixture into six even balls, then shape the balls into patties.
- ) Pour the bread crumbs into a shallow dish and evenly coat each black bean patty in bread crumbs. Place in the freezer for twenty minutes to firm up. Meanwhile, combine the garlic, soy sauce, balsamic vinegar, and olive oil in a small bowl. Stir well. Place the portobello mushroom caps in two oiled baking pans. Pour the balsamic soy marinade over the portobellos, evenly distributing the marinade between the 6 caps. Set aside for 15 minutes and preheat the oven to 350F.
- ) Heat 1 tablespoon olive oil over medium heat. Add the red onion and stir well. Cook for 1-2 minutes, then cover and reduce heat to low. Allow the onions to caramelize over low heat for up to 30 minutes, stirring occasionally.