Leftovers, again …. they do make a delicious lunch! These Shiitake Black Bean burgers are rich in nutrients and fiber, also low fat. I have packed it here for hubbies lunchbox on a bed of cooked brown rice hidden underneath a layer of chopped greens, steamed veggies and some Indonesian cabbage slaw, satay sauce served on the side. I am loving these lunchboxes, these are the ones we are using now. Easier to pack using three compartments instead of one like I am doing here.
Ingredients for 2 to 4 portions of the Shiitake Black Bean Burgers are,
1 tsp. olive oil or 2 Tbsp. of water
2 cloves of garlic
1 red onion, finely chopped
1/2 cup sun dried tomatoes, not in oil, soaked in hot water to soften, chopped in small strips
150 grams shiitake mushrooms
1 Tbsp. ground flaxseed plus 3 Tbsp. water, let it thicken
2 Tbsp. tamari
1 can beans, I used kidney, black or white is also fine
100 grams GF breadcrumbs, I used fine oatmeal
1 Tbsp. nutritional yeast
Bake the chopped onion, garlic and mushrooms in the oil or water until soft, about 8 minutes. Add all the ingredients to a food processor, also the baked mushroom mix and pulse until it comes together. It should have some texture left, not too mushy.
Form the balls and bake until golden in a preheated oven on 350F/175C or in a pan with a little oil.
The nutty satay sauce is made of,
2 tbsp. peanut/nut butter mix
1/2 cup water
1 medjool date or 1 Tbsp. maple syrup
2 Tbsp. tamari
I always blend it first in a small blender then heat it up in a pan so it thickens up nicely. You can also add some chipotle or cayenne to make it hotter.
Also delicious between a bun with lettuce, tomato, pickles and a Spicy Tomato Sauce. And they make great finger food when rolled into smaller balls, served with some tasty dips like this Turmeric Dipping Sauce, oil free.