Make this delicious Vegan Black Bean Burger Recipe with Yucca and Guacamole with gluten-free bun and chipotle spike tomato sauce!
Prep Time: 45minutes
Cook Time: 1hour30minutes
Total Time: 2hours15minutes
For the Toppings:
1peeled and thickly sliced yucca
1tablespoonof vegan butter
1easy guamole recipe
3ears of corn, un-shucked
2vine ripe tomatoes
2tablespoonsof olive oil
1chipotle pepper in adobo sauce
6 toasted gluten-free hamburger buns
For the Burger:
1tablespoonof Bob’s Red Mill Flax Seed Meal
2gilled portabella mushrooms
1seeded red bell pepper
½peeled sweet onion
3 15-ouncecans of black beans, drained and lightly mashed
2cupsof Bob’s Red Mill Corn Meal
1tablespoonof olive oil
Kosher salt and fresh cracked pepper to taste
Preheat the oven to 400°.
Toppings: Boil the yucca in a large pot of boiling salted water for 4-50 minutes or until very tender.
Remove the yucca and remove the woody stems in the center. Mash together with the vegan butter. Keep warm.
Place the corn on a sheet tray and bake in the oven for 25 minutes or until the outside is browned and the corn is cooked. Remove, shuck and trim the corn from the cob. Keep warm.
Add the tomatoes, olive oil and chipotle pepper to a blender and blend on high until smooth and emulsified. Set aside.
Burger: Combine the water and flax seed meal and set aside for 5 minutes to make a flax seed egg.
Next, add the mushrooms, peppers and onions to a food processor and process on high speed until it is finely minced.
Transfer the mixture to a bowl along with the mashed black beans, flax seed egg and corn meal and mix until combined.
Make 6 large black bean patties and cook them on a flat top or in a large frying pan with 1 tablespoon of olive oil until browned on the outside, cooked in the middle and firm. Note: you can finish them in the oven at 400° for 10 to 12 minutes and frying them brown in the pan.
To Plate: Place the watercress on the bottom of a toasted gluten-free bun and layer on as followed: yucca mash, black bean burger, guacamole, corn kernels, chipotle tomato vinaigrette and the top toasted gluten-free bun. Serve hot!