Black Bean Mushroom Burgers

Bizarre seeing a healthy recipe on a dessert website, isn’t it? Well, the truth of the matter is that I do need to eat “regular” meals or else I would end up in a sugar coma. When I whip up something that I think is great, I want to share it with all of you. After all, I’m pretty certain you need more than dessert to survive as well, right? These “burgers” are full of flavor and deliciously hearty. Mushrooms and onions are sauteed with seasoning before being combined with the beans, which imparts much more flavor than I have found in more bland black bean burgers. This was also my first time making homemade bread crumbs (can you believe it?!) and I loved it! They were so much fresher than store-bought.

You may remember that I made some other black bean burgers awhile back and might be curious as to my thoughts on the differences between them. Well, the most recent variation is much heartier and feels much more like an actual burger than the previous version. They shape into patties much more easily and have significantly more flavor. That said, they also take a bit more work and time to throw together. If you are looking at it from health perspective, there are probably less calories in the previous recipe. Either way, I love, love, love black bean burgers. I think they’re delicious and make for a great lunch that fills you up. Definitely try these, or both, and let me know what you think!

1 year ago: Lavash Crackers
2 years ago: Hearty Beef Stew

Black Bean Mushroom Burgers

Makes 4 burgers

1 Tablespoon canola oil, plus more for brushing
1 cup finely chopped onion
8 ounces cremini mushrooms, finely chopped
1 clove garlic, minced
½ teaspoon cumin
½ teaspoon smoked paprika
4 slices whole wheat sandwich bread, lightly toasted
15-ounce can black beans, rinsed and drained
2 ounces (about ½ cup) shredded cheddar cheese
Salt and freshly ground black pepper
4 English muffins, sandwich pockets, or hamburger buns, split and toasted
Salsa and sour cream, for serving (optional)

1. In a large skillet, heat canola oil over medium-high heat. Add onion and cook until golden, about 3 to 4 minutes. Stir in mushrooms, garlic, cumin and paprika and cook until mushrooms have released their juices, about 4 to 6 minutes. Remove from heat and set aside to cool slightly.

2. Tear toasted bread into pieces and place in food processor. Process until broken down into crumbs. Pour the crumbs into a medium bowl. Add the mushroom mixture and beans to the food processor; pulse until combined, but not smooth – leave some chunky bits. Scoop mixture into the bowl with the bread crumbs; add the cheese and season with salt and pepper.

3. Mix ingredients together and divide into 4 equal portions. With dampened hands, shape each portion into four thick patties. Lightly brush each side of all patties with canola oil.

4. Heat a grill, grill pan or skillet over medium heat. Place patties on the surface and cook until thoroughly heated through and the outside has crisped, about 5 minutes per side. Serve burgers on toasted English muffins and topped with salsa and sour cream, if desired.

(Adapted from Culinary in the Country)

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