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North Peak's veggie burger

Time 1 hour 30 minutes
Yields Serves 8
North Peak’s veggie burger
(Bob Chamberlin / Los Angeles Times)

Pico de gallo

1

In a large bowl, combine the tomatoes, onion, cilantro, jalapenos, garlic, lime juice, vegetable oil and Tabasco. Stir in one-fourth teaspoon salt. Taste, and adjust seasonings and flavorings as desired. This makes 1 generous cup of pico de gallo.

Veggie burgers and assembly

1

Heat the oven to 350 degrees. In a food processor, lightly pulse the black beans, honey, molasses, salt and cumin. Remove the bean mixture to a large bowl.

2

Heat a large saute pan over medium-high heat until hot. Add the one-fourth cup plus 1 tablespoon oil, then stir in the onion and diced portobello mushrooms. Cook until the onion is softened and caramelized and the mushrooms have rendered their juice and are darkened, about 15 minutes, stirring frequently.

3

Stir in the pico de gallo, scraping any flavoring from the base of the pan. Remove from heat and cool, then add to the large bowl with the black bean mixture, stirring to fully incorporate.

4

Stir in the bread crumbs, kneading to form a cohesive mixture. Taste, and adjust the seasonings as desired. Divide the mixture into eighths, forming each into a patty. Lightly dust each patty with semolina flour.

5

Place the patties on a greased baking sheet. Bake the patties for 15 minutes to warm and set the filling, then remove from heat. (The patties can be made up to this point and frozen: Cool the patties, then individually wrap and freeze. Thaw before continuing.)

6

Before serving, heat a skillet over medium-high heat until hot. Add a thin film of oil, then add 1 to 2 patties (do not crowd the pan). Sear on each side until the patties are crisp on both sides and warmed throughout, 4 to 6 minutes total. If desired, melt cheese on top of each patty.

7

Garnish as desired and serve on the toasted ciabatta rolls.

Adapted from North Peak Brewing Co. in Traverse City, Mich.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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