Reddit reviews IF YOU CARE FSC Certified Parchment Baking Paper, 70 sq ft

If you want parchment paper use this.

But you could also use this. Special woven teflon rated for higher heat. It is a little newer on the scene. Bubbleman, Tony and the dnail guys were keeping it quiet for a few months whilst they tested it.

The benefits are that it is reusable and won't tear/blowout. John Berfelo has ran tests on Rosin and parchment is still safe.

Get an airtight sandwich container like the Lock & Lock ones then get a cellulose sponge cloth (the brand doesn't matter, just make sure it doesn't have any anti-bacterial stuff or soap already in it. Cut the sponge cloth to fit the container, then lay a piece of parchment paper overtop of it. It's key that it's parchment paper and not wax paper, since parchment paper is semi-porous and allows water to be wicked up into the paint, without allowing the medium and pigment to sink through.

This recipe is from my blog, https://veggiechick.com/skinny-shiitake-black-bean-burgers-w-spicy-aioli/ More notes on the blog post. Recipe below.

Shiitake Black Bean Burgers w/ Spicy Aioli

• 1/4 cup unsalted vegetable broth
  
• 3 garlic cloves, minced
  
• 1 flax egg (1 tablespoon ground flax seed + 3 tablespoons water)- see *instructions and **notes below
  
• 4 ounces fresh shiitake mushrooms, stems removed and diced very fine
  
• 1/2 medium onion, finely chopped (about 1 cup)
  
• 2 (15-ounce) cans unsalted organic black beans, drained and rinsed (you can also use 2 cups of these Instant Pot Chipotle Black Beans)
  
• 1 tablespoon low-sodium tamari (for gluten-free) or soy sauce
  
• 1 teaspoon fresh minced ginger (or ginger paste in tube) or 1/4 teaspoon dried ginger
  
• 1/4 teaspoon freshly ground black pepper
  
• 1 cup panko breadcrumbs, gluten free if desired
  
• 2 cups baby arugula
  
• 2 tomatoes, sliced
  
• 4 hamburger buns (gluten free if desired)
  
  Spicy Aioli
  
  
• 1/4 cup Vegenaise (or other vegan mayonnaise)
  
• 2–3 teaspoons Sriracha (chili hot sauce), or more, depending on desired spiciness
  
  

  INSTRUCTIONS
  

  
  

1. Preheat oven to 375° F. Prepare a baking sheet covered in parchment paper. Add the black beans to the baking sheet in an even layer. Pat dry with a few paper towels. Bake for 18-20 minutes or until beans are steaming and starting to dry out (with no water/moisture on the pan). Remove pan and increase oven to 425° F.
   
2. Meanwhile (waiting for the beans to cook), prepare your flax egg (see below for tips*). In a small bowl, combine 2 tablespoons ground flaxseed and 3 tablespoons water. Stir and let sit for at least 5 minutes.
   
3. If you haven’t already, chop the mushrooms and onion (diced very fine), and cut the tomatoes.
   
4. You can also make the aioli at this time. To do this, combine the mayo and Sriracha in a small bowl. Keep refrigerated until serving.
   
5. Add vegetable broth to a medium/large nonstick skillet or pot over medium high heat and add garlic, Cook for 30 seconds, stirring, then add mushrooms and onion. Cook for 2-3 minutes, stirring occasionally, until the mushrooms and onion are softened. Remove from heat and drain out any liquid if there is any.
   
6. In the same pot (no heat), stir in the soy sauce, pepper, breadcrumbs and flax egg until combined.
   
7. When the black beans are ready, add the dried black beans to the pot. To do this, pick up both sides of the parchment paper carefully and transfer the beans by first shaking and then using a spatula to remove the beans that may stick to the paper. Save the parchment paper if desired (you’ll use it again later).
   
8. Lightly mash the beans in the pot using a potato masher. You want some of the beans whole/halved; don’t over-mash. Once the beans are mashed, stir in the other ingredients with the beans until combined thoroughly.
   
9. Divide mixture into 6 equal portions and shape into patties. To divide portions evenly, you can use your fingers to carve out 6 sections in the bowl (see photo above in recipe instructions). 
   
10. Arrange patties on a baking sheet covered in parchment paper, spaced out so they are not touching. Let rest for about 5 minutes, making sure the ingredients have time to bind together, then bake at 425° for 12 minutes.  Flip the burgers and cook for another 12 minutes. They are done with they are firm and starting to brown. Remove from oven and let sit for 5 minutes.
    
11. To assemble, toast the hamburger buns, and top each bun half with a burger patty, 2-3 tomato slices, 1 tablespoon aioli sauce, a handful of arugula, and the remaining top halves of the buns. Serve with chips, sweet potato french fries or a small salad. These burgers pair perfectly with this Kale Quinoa Salad, Edamame Sesame Quinoa Salad, or Miso Peanut Coleslaw.