2 cans (15.5 ounces each) black beans, drained and rinsed
1 package (8 ounces) Our Family® Sliced White Mushrooms
1 cup Our Family® Quick Oats
2 Tbsp chopped fresh cilantro
1 Tbsp Our Family® Soy Sauce
1 tsp Finest Reserve™ by Our Family® Ground Coriander
1 tsp Finest Reserve™ by Our Family® Ground Cumin
1/2 tsp Our Family® Coarse Kosher Salt
1/2 tsp Our Family® Pure Ground Black Pepper
1/2 cup Our Family® Chopped Walnuts, toasted
3/4 cup dairy-free Cheddar shreds
12 bibb lettuce leaves
1/4 cup chopped avocado
3 Tbsp chopped red onion
3 Tbsp quartered cherry tomatoes
3 Tbsp vegan garlic aioli
Directions
Line rimmed baking pan with parchment paper; line second rimmed baking pan with aluminum foil and spray with cooking spray. In food processor, pulse 1 can beans, mushrooms, oats, cilantro, soy sauce, coriander, cumin, salt and pepper until slightly chunky, scraping downside of bowl occasionally; transfer to large bowl and fold in walnuts and remaining 1 can beans. Makes about 4 cups.
Form bean mixture into 6 (1/4-inch-thick) patties; place on parchment-lined pan and freeze 1 hour.
Preheat oven to 375°; transfer patties to aluminum foil-lined baking pan; bake 20 minutes or until browned, turning once halfway through baking and topping with Cheddar shreds during last 5 minutes of baking. Makes 6 burgers.
Cut burgers crosswise in half. Create 6 stacks of 2 lettuce leaves each; top with burgers, avocado, onion, tomatoes and aioli. Makes 6 lettuce wraps.
