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
How to Make It
1. Step
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.
2. Step
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.
3. Step
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.
4. Step
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.
5. Step
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.
6. Step
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.
7. Step
Make the Mushroom Lentil burger mix: In a small bowl, combine the flax meal and water to make a flax egg. Set aside.
8. Step
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.
9. Step
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.
10. Step
Transfer the onion mixture to a food processor and add the lentils, oats, and flax egg. Pulse until a chunky paste forms.
11. Step
Transfer the lentil mixture to the bowl with the mushrooms and mix until well-combined. Add to the baking sheet.
12. Step
Preheat the oven to 350°F (180°C).
13. Step
Shape the burger mixes to match the size of your loaf of bread. Press the borders together to create one cohesive patty.
14. Step
Bake the patty for 20 minutes.
15. Step
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.
16. Step
Remove the patty from the oven ,and top the Mushroom Lentil and Black Bean & Corn sections with the vegan provolone cheese.
17. Step
Broil for 5 minutes, or until the cheese has melted.
18. Step
With a large bread knife, slice the loaf of bread in half to make a giant bun.
19. Step
With large spatulas or bench scrapers, transfer the veggie burger patty onto the bottom half of the bun.
20. Step
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.
21. Step
Layer on the lettuce, tomatoes, and red onion, and top with the top bun.
