I didn't have any feta or peppers on hand, but felt like making the black bean burgers tonight anyway.
As someone who usually orders any burger with mushrooms on it, I figured I'd try taking it in a different direction. It worked out great!
From the original recipe, I made the following changes:
- no peppers at all (poblano or chipotle), no adobo, no cheese in the patties
- sub in shallots for onions. Shallots and mushroom are just a staple pairing.
- I rehydrated a 0.5oz package of dehydrated shiitake and tossed them in whole with the beans in the food processor
- I also added some truffle salt someone gifted me to the mix because why not. I don't put truffle in much these days but I think it added something. Either way the mix needs more seasoning to make up for the loss of the peppers and feta.
My version of the recipe: https://recipes.gnocchi.biscuits.club/cl7caqkjo0005ixi7yhe5jojq/0533d0b
The resulting patties have a more versatile flavor than the original, with a recognizeable note of mushroom coming through as the main flavor next to the beans themselves. Minimal change in texture, maybe slightly drier but still great and hold together well.
Having gotten that far I realized I would probably need to also tweak the toppings. I tossed together a haphazard attempt at a Parmesan aoili which served well enough, plus cheese and lettuce. If I had more time I might have caramelized some onions. Brie would have been nice, I'll have to plan ahead next time.
Overall, I recommend trying it if you're not big on the southwestern bias of the original. Part of the appeal of this recipe for me is it's reliance on pantry staples, and dehydrated mushrooms fit in nicely with that ethos.
by A-Type