The Texan Vegan Burger Marriage of Black Bean and Zucchini, with Pablano Mayo Best Man and Sundried Tomato Bridesmaid

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


roasted pablano vegan sandwich spread
1 roasted pablano pepper
1/2 cup Follow Your Heart Veganaise Dressing and Sandwich spread patties
2 15 oz. cans of organic black beans
2 tablespoons brown mustard seed
2 tablespoons cumin
1 teaspoon sea salt
2 medium zucchini
1 cup Quaker Masa Harina De Maiz Canola oil, for brushing on the grill rack
6 whole wheat rolls, split
1 8.5 oz jar Mediterranean Organic sundried tomatoes, finely diced 2 2 oz. packages of onion sprouts



To make the vegan sandwich spread, remove the stem, seeds, and blistered skin of the roasted pablano pepper, then dice it up. In a small mixing bowl, combine the diced pepper with the Veganaise sandwich spread and refrigerate until ready to use. To make the patties, open the two cans of organic black beans and drain. Transfer the beans to a large mixing bowl and with a fork, mash the beans up. Using a mortar and pestle, grind up the brown mustard seeds. Add the ground brown mustard seeds, cumin, and sea salt to the mashed beans and mix together. In a food processor with the shredding blade, shred the zucchini. Add the shredded zucchini and the Masa Harina De Maiz into the spiced mashed beans and mix together. Divide into 6 equal portions and form into patties. Place each pattie between two pieces of wax paper and firmly press each pattie with the palm of your hand. Extra firmness will prevent patties from breaking apart on the grill. Refrigerate the patties until ready to grill. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. When the grill is ready, generously brush the grill rack with canola oil. A generously oiled grill will also prevent patties from breaking apart. Place the patties on the rack, cover, and cook, carefully turning once, about 5 minutes on each side. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, on each roll bottom cut side spread equal amounts of the finely diced sundried tomatoes. Place a pattie on top and cover pattie with equal amounts of the onion sprouts. On the cut side of each roll top, spread a generous dollop of the roasted pablano vegan sandwich spread. Add the bread tops and serve joyfully. Makes 6 burgers.