One of my favorite foods is a really juicy (loaded with a million toppings) hamburger. I don’t consider summer officially started until I’ve thrown some hamburgers on the grill.
Unfortunately, my hamburger days are forever gone. I haven’t had one since June and I’m still in the mourning process. How can life go on???
You see, my pancreas doesn’t seem to like beef anymore. Even a very tiny amount makes me hate cows and begin planning their extinction. Stupid pancreas.
I won’t lie to you. These taste nothing like hamburgers. Their texture doesn’t even resemble a hamburger. If that is what you are looking for, keep on looking!
However, they are a very delicious black bean burger. I love the flavor the mushrooms give the patty and the bit of heat from the jalapeno. I made some thick and some thin. We much preferred the thinner patties.
If you are blessed enough to have a loving relationship with beef, then please, treasure every moment you are given with your hamburgers. You never know. Your time with them might come to a painful and abrupt end. Throw some sliced avocado on your next one for me, would ya?
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Black Bean and Mushroom Burgers
A healthy, super flavorful veggie burger that uses black beans and mushrooms as the main ingredients! Really easy dinner idea and delicious.
- Yield: 8 burgers 1x
Ingredients
Scale
- 1 Tb canola oil
- 1/2 Tb butter
- 1 C finely chopped onion
- 8 ounces baby portabella mushrooms, finely chopped
- 1 clove garlic, minced
- 1/2 tsp cumin
- 1/2 tsp paprika
- 4 slices whole wheat bread, toasted
- 1/2 jalapeno, seeded and finely minced
- 1 – 15 ounce can black beans, drained and rinsed
- 2 ounces goat, feta or cheddar cheese, crumbled or shredded
- 1/4 C chopped cilantro
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 8 english muffins, toasted
Instructions
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In a large skillet, heat the oil and butter over medium-high heat. Add the onion and cook until browned, about 5 minutes. Add the mushroom and garlic and cook until mushrooms have reduced and released their moisture, about 6 minutes. Add in the cumin and paprika then set aside to cool.
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Tear toasted bread into pieces and pulse in the food processor until crumbs form. Dump them into a large bowl. Add the mushroom mixture, beans, cheese, cilantro, salt and pepper to the processor and pulse. You do not want a smooth mixture, but you need small uniform pieces. Scoop the mixture into the bread crumbs and stir well to combine.
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Using a level ice cream scoop, divide the mixture into 8 even portions and form them into patties. Place them in a hot skillet or electric griddle brushed with oil. Cook for 5 minutes on each side until crisp. Serve immediately with your favorite toppings. You can try avocado, salsa, sour cream, mayo, lettuce, tomato, red onion, cheese.
Nutrition
- Serving Size: 1 burger
- Calories: 410
- Sugar: 4g
- Sodium: 736mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 71g
- Fiber: 13g
- Protein: 21g
- Cholesterol: 7mg
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