Ingredients
for 8 servings
- nonstick cooking spray, for greasing
Black Bean & Corn
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, shredded
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne
- ¾ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon soy sauce
- 30 oz black beans (850 g), 2 cans, drained and rinsed
- ½ cup quick-cook oats (50 g)
- ½ cup corn (85 g)
Chickpea, Quinoa, & Sun-Dried Tomato
- 15 oz chickpeas (425 g), 1 can, drained and rinsed
- 1 cup quinoa (170 g)
- ½ cup bread crumbs (55 g)
- ⅓ cup sundried tomato (65 g)
- 2 tablespoons tahini
- 1 tablespoon fresh parsley, chopped
- 2 cloves garlic, minced
- ¾ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
Sweet Potato & White Bean
- 15 oz white bean (425 g), 1 can, drained and rinsed
- 1 medium sweet potato, roasted and peeled
- 1 small yellow onion, finely chopped
- ½ cup bread crumbs (55 g)
- ⅓ cup nutritional yeast (45 g)
- ⅓ cup fresh parsley (10 g), chopped
- 1 tablespoon lemon juice
- 1 teaspoon red chili flakes
- 1 teaspoon garlic powder
- salt, to taste
- pepper, to taste
Mushroom Lentil
- 1 tablespoon flax meal
- 3 tablespoons water
- 3 tablespoons olive oil, divided
- 8 oz mushroom (225 g), finely chopped
- 1 tablespoon soy sauce
- ½ teaspoon smoked paprika
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 ½ cups lentils (300 g), cooked
- 1 cup oats (100 g)
Special Sauce
- ⅓ cup vegan mayonnaise (85 g)
- ¼ cup ketchup (60 g)
- 2 tablespoons yellow mustard
- salt, to taste
- pepper, to taste
For Assembly
- 1 giant round loaf, of your choice
- 6 slices vegan provolone cheese
- 1 cup avocado crema (230 g)
- lettuce
- tomato, sliced
- red onion, sliced
Nutrition Info
- Calories 1007
- Fat 38g
- Carbs 157g
- Fiber 30g
- Sugar 18g
- Protein 41g
Estimated values based on one serving size.
Preparation
- Make the Black Bean & Corn burger mix: Heat the olive oil in a large skillet over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the garlic and carrots and cook for 2-3 minutes, until the carrots are partially tender.
- Add the cumin, chili powder, coriander, cayenne, salt, pepper, and soy sauce. Cook for 2-3 minutes more, until the carrots are tender. Remove from the heat and set aside.
- Add the black beans to a large bowl, and mash with a potato masher until mostly. Add the oats, corn, and carrot mixture and mix until well-combined.
- Grease a large baking sheet with cooking spray. Using a spoon and your hands, shape the black bean burger mix into a quarter circle shape.
- Make the Chickpea, Quinoa, & Sun-Dried Tomato burger mix: In a food processor, combine the chickpeas, quinoa, bread crumbs, sun-dried tomatoes, tahini, parsley, garlic, salt, pepper, oregano, and basil. Pulse until smooth. Shape the chickpea, quinoa burger mix into a quarter circle next to the black bean burger mix. Add to the baking sheet with the other burger mix.
- Make the Sweet Potato & White Bean burger mix: In a large bowl, combine the white beans and sweet potato, and mash with a potato masher until smooth. Add the onion, bread crumbs, nutritional yeast, parsley, lemon juice, red chile flakes, garlic powder, salt, and pepper, and mix until well-combined. Add to the baking sheet with the other burger mixes.
- Make the Mushroom Lentil burger mix: In a small bowl, combine the flax meal and water to make a flax egg. Set aside.
- Heat 1 tablespoon of olive oil in a large pan over medium heat. Once the oil begins to shimmer, add the mushrooms and cook until most of the juices have evaporated, 7-8 minutes. Add the soy sauce and paprika and cook for 2-3 more minutes. Transfer to a large bowl and set aside.
- Heat another tablespoon of olive oil in the pan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-5 minutes, until semi-translucent. Add the garlic and cook for 2 minutes, until fragrant. Add the salt and pepper, and cook for another 2 minutes.
- Transfer the onion mixture to a food processor and add the lentils, oats, and flax egg. Pulse until a chunky paste forms.
- Transfer the lentil mixture to the bowl with the mushrooms and mix until well-combined. Add to the baking sheet.
- Preheat the oven to 350°F (180°C).
- Shape the burger mixes to match the size of your loaf of bread. Press the borders together to create one cohesive patty.
- Bake the patty for 20 minutes.
- Make the special sauce: In a small bowl, combine the vegan mayo, ketchup, mustard, salt, and pepper, and stir until combined. Transfer to a squeeze bottle.
- Remove the patty from the oven ,and top the Mushroom Lentil and Black Bean & Corn sections with the vegan provolone cheese.
- Broil for 5 minutes, or until the cheese has melted.
- With a large bread knife, slice the loaf of bread in half to make a giant bun.
- With large spatulas or bench scrapers, transfer the veggie burger patty onto the bottom half of the bun.
- Spread the avocado crema on top of the the Chickpea Quinoa, Sweet Potato & White Bean sections. Squeeze the special sauce onto the Black Bean & Corn and mushroom Lentil sections.
- Layer on the lettuce, tomatoes, and red onion, and top with the top bun.
- Enjoy!
