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Black Bean & Mushroom Burgers


Black Bean & Mushroom Burger

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!

puree beans

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!

pickled red onions
ready


Black Bean & Mushroom Burgers

Yield: 6-8 burgers

Ingredients

  1. 2 tbl oil

  2. 1 yellow onion, diced

  3. 8oz mushrooms, stemmed and cleaned

  4. 3 cups cooked black beans (2 15oz cans), drained and rinsed

  5. 2 tsp cumin powder

  6. 2 tsp smoked paprika

  7. 2 tsp chili powder

  8. 2 tsp kosher salt

  9. 2 tsp cracked black pepper

  10. ½ cup oats

  11. 1 egg

Optional Toppings:

  1. 6-8 burger buns

  2. pickled red onion

  3. avocado

  4. Dijon mustard

Instructions

  1. 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).

  2. 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.

  3. Combine the puree with the rest of the black beans and mushroom mixture in a large bowl and ma6sh together.

  4. 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.

  5. Bake for 20 minutes, until slightly firm to the touch.  Let rest 5-10 minutes while you prep the buns and toppings.

3.5.3208

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