Black Bean and Mushroom Burgers

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3 minutes
July 28, 2021
Carole Jones
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!

Black Bean and Mushroom Burgers
 
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

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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
  • 115 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

  1. 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.
  2. 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.
  3. 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.
  • Author: Carole Jones

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

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

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