Ingredients

The following ingredients have 5 Servings
  • 1 1/2 cups kidney beans ((cooked/canned and drained))
  • 1 14 oz pack of extra firm tofu ((pressed and drained))
  • 1/4 cup oil packed sun dried tomatoes ((drain the extra oil))
  • 1 tsp cumin powder
  • 1/2 tsp onion powder
  • 1/2 tsp cayenne pepper powder
  • 1 tbsp sriracha sauce
  • 1/4 cup vegan bread crumbs/panko
  • Salt as per taste
  • 2 tsp olive oil
  • 1 tsp dried garlic
  • 1 tsp onion powder
  • 1 tsp crushed black pepper
  • 1/2 tsp salt
  • 2 cups sliced portobello mushrooms
  • 5 burger buns
  • Lettuce
  • sun dried tomatoes

Instruction

  • In a large mixing bowl mash kidney beans with a potato masher.
  • Add tofu and crumble it thoroughly. Now add rest of the burger patty ingredients to it and mix well with a spoon or hands. Divide the mixture into 5 equal parts.
  • Heat a nonstick frying pan and grease it well. Place the burger patties on it and cook until brown on one side. Flip them over and cook well until brown on the other side. Keep the patties aside.
  • Heat oil in the same pan and add all the mushroom ingredients in the same order as mentioned. Saute well. (If mushrooms feel too dry grease them with cooking spray. Let mushrooms cook at a low – medium flame until soft and tender.
  • Now, between the burger buns place your choice of greens, burger patty, sun-dried tomatoes, sauteed mushrooms and enjoy.