Nothing brings cultures together quite like food. To celebrate the black men and women who are using food and flavors to connect cultures and communities, we’re sharing some of our favorite recipes from professional chefs, at-home cooks and foodies who know that great flavors can bring us all together. LaForce Baker is a Chicago-based chef and founder of Moon Meals, and here he shares one of his healthy recipes for a veggie burger that’s just in time for all of those upcoming summer BBQs.
WHAT YOU’LL NEED
8 oz of portobello mushroom
8 oz of white button mushroom
8 oz of shiitake mushroom
8 oz oyster mushrooms
2 lbs of whatever ground protein you like: vegan seitan grounds can be used,
ground turkey thigh or ground beef if you want to use meat
5 oz olive oil
.5 oz turbinado cane sugar
.4 oz onion powder
.3 oz garlic powder
.5 oz of sea salt
.2 oz black pepper
.5 oz chili powder
.2 oz rosemary
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INSTRUCTIONS
1). Wash and dice all the mushrooms into about 1 cm cubes. Then, pulse mushroom cubes in a blender until they are minced, but not mushy. Next, heat 2 oz of olive oil in a large skillet and cook the mushrooms on both sides until they turn a “dark grey” color. Then, let the mushroom mixture cool on a baking sheet for 15 minutes in the fridge.
2). Mix all the marinade seasons and add in the mushrooms and ground protein. Next, massage the ingredients together for 5 minutes.
3). Make 1 inch thick burgers and add to your grill. Cook the burgers on the
grill for 6 minutes.
4). Add to a toasted, whole wheat bun with a tomato, baby kale, vegenaise and a cheese or cheese substitute of your choice.