Black Bean Mushroom Veggie Burgers


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!


Not your traditional Sunday dinner…

1 Comment

When most people think of Sunday dinner, they think of some kind of roast something with potatoes and such. My Sunday dinner – at least tonight – is white chicken chili with green chile and cheddar corn muffins.

First, the chili. I have never made white chili before. I’m kind of a traditionalist (although that is debatable depending on where you come from!) about my chili. Usually it’s beef, beans, onions, peppers, tomatoes, chili powder…that kind of stuff. This recipe came from E-Mealz, but I gave it my own little twist.  (Anyone who knows me at all knows that I just can’t leave well enough alone!) Their recipe calls for ground turkey, but I decided to use chicken breast since it was on sale this week.

The menu for this particular day also calls for serving the chili with corn muffins. As much as I like corn muffins, I find them a little bit…how can I say this…boring! I made my own version, adding a little bit of corn, green chiles and sharp cheddar cheese.

Here are my versions of the recipes:

White Chicken Chili

  • 2 tsp. olive or canola oil
  • 1/2 lb. boneless, skinless chicken breast cut into 1″ pieces
  • 1 sweet onion, chopped
  • 2 cloves garlic, minced
  • 2 small zucchini, chopped
  • 1 can (15 oz.) fat free chicken broth
  • 1 can (15 oz.) cannelini (white) beans, drained
  • 1 can chopped green chiles
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. cumin
  • 1 tsp. oregano
  • 1/4 cup fresh cilantro, chopped

In a large pot or Dutch oven, heat oil over medium high heat.  Saute chicken, onion and garlic until chicken is almost cooked through. Add remaining ingredients, except cilantro, and bring to a boil. Turn heat down to low, cover and simmer 20-30 minutes. If it seems watery, let simmer with the cover off for about 10-15 minutes more.  Add cilantro just before serving.  Serve with low fat sour cream or Greek yogurt and shredded reduced fat cheddar.

Green Chile Cheddar Corn Muffins

  • 1 box Jiffy corn muffin mix (or other similar product) prepared according to package directions
  • 2 T chopped green chiles
  • 1 can Green Giant Mexicorn, very well drained
  • 1/4 cup shredded reduced fat sharp cheddar cheese

Preheat oven to 400 degrees F.  Spray muffin tins well with nonstick spray.  Prepare corn muffin mix as directed on package. Add chiles, corn and cheese to the batter.  Fill muffin cups 2/3 full (I got 10 out of this recipe).  Bake 15-20 minutes, or until lightly golden and muffins spring back when touched on the top.  Remove from muffin tin immediately. Serve warm.  (Quick note – I don’t think these will have a long shelf life after being baked since they are quite moist in the middle due to the corn and chiles. I would eat them the same night if at all possible.)