Eat Some Wear Some
Veggie burgers are not something I ever crave or find at all exciting. Â 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!
Black Bean & Mushroom Burgers
Serves:
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
Additions:
6-8 burger buns
pickled red onion
avocado
Dijon mustard
Preparation
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.