Black Bean Mushroom Veggie Burgers

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First things first… I have to apologize for the fact that this post has no pictures, but I promise I will come back and add them as soon as I have time to make this recipe again! I’m hoping that will be tomorrow, but I didn’t want to wait that long to post this. These veggie burgers ROCK! They are super simple to make, taste amazing, and don’t have a bunch of junk (read: genetically modified soy) in them. You can modify this recipe in lots of ways – but the base of the mushrooms and black beans is really what helps to make these satisfying and yummy!  Please make sure to comment if you try them!

Mushroom-Black Bean Veggie Burgers
Yield: 5-6 burgers

12 oz. cremini mushrooms, cleaned and quartered
2 cloves garlic, finely chopped
1-2 tbsp. extra virgin olive oil (or your choice of oil)

1 15 oz. can black beans, drained and rinsed
1 egg
4 tbsp. chopped green chiles
1 tbsp. chili powder
½ tsp. salt
½ tsp. black pepper
1 carrot, finely grated
4 tbsp. finely chopped red onion
4 tbsp. finely chopped bell pepper (I used yellow)
2 oz. finely shredded sharp cheddar cheese
Whole wheat bread crumbs (about ½ – ¾ cup)Place the mushrooms in food processor and pulse until texture resembles ground beef. Melt butter in large skillet. Add mushrooms and garlic. Cook about 10 minutes, or until mushrooms release all liquid, then dry out (should resemble cooked ground beef). Allow to cool. Rinse out food processor bowl. Place black beans in food processor, and pulse until they are almost a paste. In a large bowl, combine black beans and all other ingredients except bread crumbs. Add bread crumbs until mixture begins to hold together. Form “burgers” using a ½ cup measuring cup for each portion. You should get 5-6 good sized burgers from a batch.

To cook:
Spray a large skillet and place over medium-high heat. Add burgers and cook 4-5 minutes on each side, or until heated through and browned on the outside. Serve with your favorite condiments!

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4 thoughts on “Black Bean Mushroom Veggie Burgers

  1. Pingback: THREE Recipe's and Some Fav's of the week - Committed 2 Nutrition

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