Double Decker Burger w/ Portobello Bun by @veganbunnychef

Burgers and Carrot Fries:

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Rinse the quinoa, add in a sauce pan, cover with 1 1/2 cup of water, bring to boiling then let simmer for 10-15 min till all liquid absorbed, set aside. Finely chop onion and mushroom, sauté with salt and pepper, 1 tbsp soy sauce until cooked through and soft, let cool down. Drain and dry kidney beans, add to a food processor, pulse to coarsely blend, leave some texture not too smooth, you can also mash by hand. Ground the oats in food processor. In a large bowl, add oats, beans, onions, mushrooms, quinoa and the paprika, cumin and garlic, mix everything well, it should form a very well bound “dough”, form into 6 patties by hand, transfer to a lined baking sheet. Preheat oven to 375 F. Prep Bella mushroom caps, brush on a thin layer of olive oil, put in a lined baking sheet, bottom side up, drizzle in some balsamic vinegar and black pepper; Prep carrot fries, coat with olive oil and 2 tbsp paprika, salt to taste; Bake burgers, mushroom caps and carrot fries together for 20 min, take out the mushroom and fries, flip the burgers, bake for another 15 min; Let the patties sit a little before assembling, the patties will get firmer as they cool down. Top with your fave greens, onions, avo, sesame seeds, etc.

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