Ingredients
¼ teaspoon (1 ml) ground black pepper
1 teaspoon (5 ml) kosher salt
2 teaspoons (10 ml) sriracha sauce
2 tablespoons (30 ml) all-purpose flour
¼ cup (50 ml) wheat bran
¼ cup (50 ml) sliced green onions
½ cup (125 ml) cooked quinoa
1 (60 g) large egg
1 cup (250 ml) canned black beans, rinsed
1 1/2 teaspoons (7 ml) chopped garlic
2 cups (500 ml) diced button mushrooms
3 tablespoons (45 ml) oil, divided
Step by step
Heat 1 tablespoon oil in 14-inch sauté pan over high heat. Add mushrooms and garlic; sauté 5 minutes or until lightly browned.
Add beans to bowl of KitchenAid® Artisan Mini Stand Mixer. Attach bowl and Flat Beater to mixer. Turn to Speed 4 and mix 2 minutes or until mashed. Stop and scrape bowl. Add mushroom mixture and all remaining ingredients except oil. Turn to Speed 4 and mix 5 minutes or until well blended.Form mixture into 4 equal patties and place on large plate. Refrigerate at least 1 hour.
Add remaining 2 tablespoons oil to 14-inch sautépan over medium heat. Cook patties 4 minutes on each side or until crisp.