This burger is inspired by the famous Russian dish, stroganoff. Full of warm, smoky paprika flavor, it’s not for nothing that this peppery stew is loved far outside the Russian borders. Combining savory mushrooms and tangy lemon juice yields a robust yet tantalizing flavor. Serve with sour cream or yogurt and pickles for a delicious stroganoff experience. This burger is a feast for your taste buds!
Ingredients
For Patties
- 14 ounces (400 g) mushrooms, chopped
- ½ cup (110 g) canned black beans, rinsed, drained, and mashed with a fork
- 1 onion, quartered
- ¾ teaspoon salt
- 1 tablespoon (3 g) fresh thyme leaves
- 1 jarred roasted red bell pepper
- 1½ cups (300 g) cooked Le Puy lentils or other green lentils
- 2 tablespoons (30 g) tahini
- 2 tablespoons (30 ml) rapeseed oil
- 2 tablespoons (30 ml) fresh lemon juice
- 2 cloves garlic, crushed
- 1 tablespoon pimentón (smoked paprika)
- 1 tablespoon (15 ml) liquid smoke (optional)
- 1 tablespoon (15 ml) fresh lemon juice
- ¼ cup (50 g) cooked brown rice
- 2 tablespoons plus 1 teaspoon (5 g) fresh parsley leaves, finely chopped
- 2¼ teaspoons Sriracha or other hot sauce, to taste
- 1 teaspoon salt, plus more as needed
- Freshly ground black pepper, to taste
- Vegetable oil or ghee, for frying
- 4 buns, halved and lightly toasted
For Toppings
- Sliced gherkins (pickles)
- Sour cream, Greek yogurt, or vegan crème fraîche
- Fresh parsley leaves
- Grilled peppers (optional)
How to Make It
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To make the patties
- Preheat the oven to 350°F (180°C). Spread the mushrooms, black beans, and onion on a rimmed baking sheet. Salt lightly and sprinkle with thyme. Roast for 35 minutes, flipping everything after 15 to 20 minutes. Remove the sheet from the oven and let cool. Reduce the temperature to 140°F (60°C).
- In a food processor, combine the cooled toasted vegetables and roasted red bell pepper. Pulse a few times into smaller pieces. Transfer to a large bowl and add the remaining patty ingredients (through salt). Taste and adjust the seasoning with pepper and more salt if needed. Refrigerate for 15 minutes, or up to 24 hours covered.
- Divide the mixture into 4 equal portions and shape each into a patty. Place a skillet over medium-high heat and add a drizzle of vegetable oil or 1 tablespoon (14 g) ghee. Fry each patty for 2 to 4 minutes per side. Lightly season with salt and pepper.
- Assemble the burgers between the buns with the toppings.
