Black Bean Portobello Burger

Ingredients:

6 portobello mushrooms, stems separated from caps and trimmed

2 shallots, peeled and sliced 1/4-inch (6 mm) thin

1/4 cup (60 ml), plus 1 tablespoon (15 ml) extra-virgin olive oil

Kosher salt and fresh cracked black pepper, to taste

7 1/2 ounces (210 g) canned black beans (1/2 can), strained and divided

2 teaspoons (1.4 g) minced fresh rosemary leaves

1 clove garlic, peeled and sliced

8 basil leaves, julienned

2 cups (100 g) panko bread crumbs, separated

1/2 cup (80 g) cooked jasmine rice

Oil for cooking

4 Flour Bakery Burger Buns

Mushroom Mustard (recipe follows)

Method:

Preheat oven to 350°F (180°C, gas mark 4). Oil a rimmed baking sheet.

In a large bowl, toss the mushroom caps, stems, and shallots with 1/4 cup (60 ml) of olive oil and season with salt and pepper. Transfer the mixture to the prepared baking sheet and bake for 15 to 20 minutes until the mushrooms are sweaty and soft. Remove from the oven and cool.

When the mushrooms are cool enough to handle, cut them into a roughly 1/8-inch (3 mm) dice (they do not need to be uniformly chopped) and set aside. Roughly chop the stems and set aside.

In the bowl of a food processor fitted with the steel blade, place half of the black beans, half of the chopped stems, the shallots, rosemary, garlic, and reserved tablespoon (15 ml) of olive oil.

Process until smooth. Scrape into a bowl and add minced mushroom caps, remaining black beans, basil, 1/2 cup (25 g) panko, and cooked rice. Fold until incorporated, taste, and season with salt and pepper. Cover and refrigerate for 24 hours. Divide the mixture into 4 even portions and shape into patties. Coat each side with the remaining 1 1/2 cups (75 g) panko.

Heat a skillet over high heat until very hot. If you have an infrared thermometer, the skillet should register at least 500°F (250°C). Or test by brushing on a bit of oil. When the skillet starts to smoke, it is ready.

Brush oil onto the skillet and sear the burgers for 1 to 2 minutes until golden brown.

Flip the burgers, place the pan in the oven, and bake for 5 minutes. Remove from the oven and let rest for 3 to 4 minutes while you toast the Flour Bakery Burger Buns. Serve on buns with Mushroom Mustard. YIELD: 4 burgers

MUSHROOM MUSTARD:

1/2 cup (120 g) Dijon mustard

2 teaspoons (7.4 g) mustard seeds

1 tablespoon (15 ml) fresh lemon juice

Reserved chopped mushroom stems

1 clove garlic, chopped

1/4 cup (60 ml) olive oil

Kosher salt and fresh cracked black pepper, to taste

In the bowl of a food processor fitted with the steel blade, combine the Dijon mustard, mustard seeds, lemon juice, mushroom stems, and garlic and process until smooth. With the motor still running, slowly stream in oil to emulsify. Season with salt and pepper. YIELD: 1 1/2 cups (260 g)

Black Bean Portobello Burger