May 25, 2012

Black Bean Mushroom Burgers

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We've tried a few different variations of bean and veggie burgers and this is our favorite so far. You can make it easy on yourself come dinner time by preparing the patties ahead of time and storing them in the fridge until they're ready to bake. This recipe makes about 4 large or 6 smaller patties.


Vegan: substitute a flax egg (1 Tbsp. flax + 3 Tbsp. water)

Ingredients
15 oz. can black beans
1 1/2 cups mushrooms
1 egg, lightly beaten
1/2 large onion
3-4 garlic cloves
1/2 cup whole wheat breadcrumbs
1 tsp. oregano
1 tsp. basil
4-6 whole wheat hamburger buns
Toppings of your choice: lettuce, clover sprouts, tomatoes, onion, ketchup, mustard

Directions
Rinse, drain and pat dry black beans. Dice onion, mince garlic, and chop mushrooms.
Saute onion, garlic, mushrooms, salt, oregano, and basil over med-high heat until softened.
Put beans in a bowl and mash well (I use a potato masher). Add egg, sauteed veggies, breadcrumbs, and salt/pepper.
Mix well to combine and shape into 4 large or 6 smaller patties. It works best if you refrigerate them for at least an hour at this point.
When ready to cook, preheat oven to 350. Bake for 20 minutes on a lightly sprayed pan, turning halfway through.
If adding cheese, take out, place cheese over top and return to oven for 5 minutes to melt cheese.

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13 comments:

  1. Well these look amazing!!! I make veggie burgers all the time, but never added mushrooms. Great idea.

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    1. Thanks Leanne! Definitely try mushrooms in your burgers next time... YUM!!! I find any excuse to work in mushrooms whenever I can ;)

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  2. this is a gourmet burger. Your presentation is excellent and must be delicious too!

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  3. This is one gorgeous burger! Love the food styling & photography Kaitlin!!! I just may {well...probably not} get the mister to try one of those!

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  4. 1 1/2 C mushrooms..... is that before or after slicing? Looks delicious!

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    Replies
    1. Hi there! That was before slicing/chopping. But next time I make these I'll make note of how many ounces of mushrooms instead - that would be easier to understand and much more accurate! :)

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  5. for a vegan version, do you know what would work best rather than an egg?

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    Replies
    1. Hi Michele! Though I haven't tried it with this recipe, your best bet would probably be a flax egg: mix 1 Tbsp ground flaxseed with 3 Tbsp water and use it in place of the egg. Hope that helps! :)

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  6. If I wanted to double the batch and freeze them, what would you suggest? Cook first or not?

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    1. I've never tried freezing these but what an awesome idea!! I'd say it'd probably be better not to cook them first. Would LOVE to hear if you try it and how it went! Hope you enjoy :)

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  7. This looks really good. I've been looking for a good veggie burger recipe. But I would not use the mushrooms since I am not a mushroom fan. I wonder though, would this be something I can make plenty and freeze them?

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    1. Hey!! I've never actually tried freezing these but that is an AWESOME idea. I honestly don't know how well they'd hold up, but I think they'd do okay! Here's an article on prepping and freezing homemade veggie burgers:
      http://ohsheglows.com/2012/08/09/how-to-prep-and-freeze-veggie-burgers-a-tutorial/

      Hope that helps - I'd love to hear if you try it! :)

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