Black Bean Mushroom Burgers

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 (with dairy-free cheese), gluten-free (with gf buns and breadcrumbs)

Ingredients

15 oz. can black beans

1 1/2 cups mushrooms

1 flax egg (1 Tbsp. ground flax + 3 Tbsp. water)

1/2 large onion

3-4 garlic cloves

1/2 cup breadcrumbs

1 tsp. oregano

1 tsp. basil

4-6 hamburger buns

Toppings of choice: lettuce, clover sprouts, tomatoes, onion, avocado, ketchup, mustard

Directions

Rinse, drain and pat dry black beans. Dice onion, mince garlic, and chop mushrooms.
Make flax egg: in a small bowl, whisk together 1 Tbsp. flax with 3 Tbsp. water. Let sit to thicken.

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 flax 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 dairy-free cheese, take out, place cheese over top and return to oven for 5 minutes to melt cheese.

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