Veggie burgers are not something I ever crave or find at all exciting. I tend to think of them as those frozen patties of unrecognizable vegetable mush – not exactly on par with a cheeseburger. My mom actually made these first and despite my reluctance she convinced me to try one. Deeelish!
The burgers are a perfectly hearty winter meal that won’t knock you off the New Years resolution wagon and the spices add just a little excitement. I think they would also be great in the summer as a lighter alternative to hamburgers – I might try subbing in some fresh corn in place of the mushrooms and top with juicy tomatoes!
Black Bean & Mushroom Burgers
Yield: 6-8 burgers
Ingredients
2 tbl oil
1 yellow onion, diced
8oz mushrooms, stemmed and cleaned
3 cups cooked black beans (2 15oz cans), drained and rinsed
2 tsp cumin powder
2 tsp smoked paprika
2 tsp chili powder
2 tsp kosher salt
2 tsp cracked black pepper
½ cup oats
1 egg
Optional Toppings:
6-8 burger buns
avocado
Dijon mustard
Instructions
Chop mushrooms into very small pieces – about the size of diced onion. Heat oil in a large sauté pan, add onions and mushrooms, season with some salt, and cook until they have released their moisture (about 10 minutes).
Add oats to the bowl of a food processor and pulse a couple times. Add half of the beans, the egg, cumin, paprika, chili powder, and salt. Puree until everything comes together – it does not have to be perfectly smooth.
Combine the puree with the rest of the black beans and mushroom mixture in a large bowl and ma6sh together.
Heat oven to 400˚F and line a baking sheet with parchment. Form 6-8 patties and place on parchment – the mixture will probably be quite sticky so use two spoons and form patty right on the parchment.
Bake for 20 minutes, until slightly firm to the touch. Let rest 5-10 minutes while you prep the buns and toppings.
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