Black Bean Burger With Mushroom Bun Recipes

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BLACK BEAN AND MUSHROOM BURGERS



Black Bean and Mushroom Burgers image

The patties come together in minutes thanks to the food processor. Cremini mushrooms, often called baby bellas, are what give the burgers their meaty texture and earthy flavor-opt for these over milder button mushrooms. Ground flaxseeds add body and texture to these burgers. The cool and creamy yogurt and avocado mixture is a great go-to spread; slather it inside pita pockets or on your morning toast. Double the patties and freeze, uncooked, for up to 1 month.

Provided by Emily Nabors Hall

Time 20m

Yield Serves 4 (serving size: 1 burger)

Number Of Ingredients 17

1 tablespoon ground flaxseed
1 tablespoon Worcestershire sauce
1/2 teaspoon kosher salt, divided
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
2 ounces cremini mushrooms
1 (15-oz.) can unsalted black beans, rinsed, drained, and divided
1 large egg, lightly beaten
1 garlic clove, smashed
1/3 cup whole-wheat panko (Japanese breadcrumbs)
1 tablespoon canola oil
1 1/2 teaspoons fresh lime juice
1 ripe avocado, peeled and pitted
2 tablespoons plain 2% reduced-fat Greek yogurt
1 tablespoon water
4 whole-wheat hamburger buns, toasted
1/2 cup finely shredded red cabbage

Steps:

  • Place flaxseed, Worcestershire sauce, 1/4 teaspoon kosher salt, cumin, pepper, mushrooms, half of the beans, egg, and garlic in a food processor; process 1 minute or until almost smooth. Place bean mixture in a bowl; stir in remaining half of beans and panko.
  • Heat oil in a large cast-iron or nonstick skillet over medium-high. Fill a 1/2-cup measure with bean mixture; add to pan. Repeat procedure 3 times to form 4 patties. Flatten patties slightly with the back of a spatula. Cook 2 to 3 minutes on each side or until browned.
  • Combine remaining 1/4 teaspoon salt, juice, and avocado in a bowl, mashing with a fork. Stir in yogurt and 1 tablespoon water. Divide patties among bottom halves of buns; top evenly with avocado mixture, cabbage, and top halves of buns.

Nutrition Facts : Calories 350, Carbohydrate 48 g, Fat 13 g, Fiber 12 g, Protein 14 g, SaturatedFat 2 g, Sodium 550 mg, Sugar 5 g, UnsaturatedFat 10 g

BLACK BEAN AND MUSHROOM BURGERS



Black Bean and Mushroom Burgers image

This recipe is based off of one from "The Vegetarian Grill" by Andrea Chesman. I found it on the back of the package for my hamburger press. They can easily be made vegan by omitting the goat cheese. They can be made gluten and grain free by using a grain free bread (lots of recipes here on the zaar!) for the bread crumbs and also for the bun (or go naked!) Note: I added salsa as an ingredient because it is such a great condiment with these burgers and you will want to make sure you have some on hand.

Provided by Snowpeas

Categories     Black Beans

Time 25m

Yield 6 burgers, 4-6 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 onion, finely chopped
6 ounces mixed mushrooms, finely chopped
2 garlic cloves, minced
1/2 teaspoon ground cumin
1 1/2 cups black beans, cooked (or 1 - 15 oz. can)
1/4 cup fresh cilantro (I use closer to 1/2 cup, depends upon your taste)
2 ounces soft fresh goat cheese, crumbled (optional)
4 slices bread (stale or toasted, processed into crumbs)
salt, to taste
pepper, to taste
6 hamburger buns (or hard rolls)
salsa (as a condiment)

Steps:

  • Get your grill going with a medium-hot fire.
  • Lightly oil a vegetable grill rack and put it in place.
  • Saute your onions in a skillet on the stove, cooking until they are golden brown - about 4 minutes.
  • Add the mushrooms, garlic and cumin. Cook until the mushrooms have released their juices - about 5 minutes.
  • Spoon the mixture into the food processor. Add the beans and cilantro and process briefly - you want it mixed but still chunky.
  • Put this mixture into a bowl and stir in the goat cheese if you are using it. Also add the bread crumbs. Season with salt and pepper and mix.
  • Form into patties.
  • Brush both sides of the patties with oil or spray with Pam to insure they don't stick to the grill.
  • Grill until crisp and heated through, about 5 minutes per side.
  • Serve. Salsa makes a great condiment for these burgers!

Nutrition Facts : Calories 376.4, Fat 7.4, SaturatedFat 1.4, Sodium 481.9, Carbohydrate 63.3, Fiber 8, Sugar 6.3, Protein 14.2

BLACK BEAN BURGER WITH MUSHROOM BUN



Black Bean Burger with Mushroom Bun image

Provided by Wanna Make This?

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 14

4 large portobello mushrooms, about 5-inches around
6 tablespoons olive oil
Kosher salt and freshly ground black pepper
2/3 cup old-fashioned rolled oats
1/2 cup roughly chopped red bell pepper (about 1/2 of a small bell pepper)
1/3 cup roughly chopped red onion (about 1/4 of a small onion)
1 large clove garlic, smashed
1/2 to 1 teaspoon chili powder
1/2 teaspoon smoked paprika
One 15-ounce can black beans, drained and rinsed
Ketchup, for topping
4 small leaves butter lettuce
4 slices vine-ripe tomatoes
8 to 12 thin rounds red onion

Steps:

  • Position a rack in the center of the oven and preheat to 400 degrees F.
  • Use a small spoon to remove the stems and gills from the mushrooms. Brush them all over with 4 tablespoons of the oil and season with salt and pepper. Roast on a baking sheet cap-side up until the mushrooms have released most of their liquid and are tender, about 20 minutes, flipping halfway through. Season liberally with salt and pepper.
  • Line a baking sheet with parchment paper. Line a large plate or a small baking sheet with paper towels.
  • Add the oats, bell pepper, chopped onions, garlic, chili powder, smoked paprika, 1 teaspoon salt and a couple grinds of pepper to the bowl of a food processor and pulse until finely chopped. Add the beans and pulse until the mixture is blended enough so that it sticks together when you squeeze a small amount of it in the palm of your hand but not be pureed. Transfer the mixture to a bowl and stir with a rubber spatula to evenly mix the ingredients. Divide into 4 equal portions and form into 3-inch patties about 1/2-inch thick. Place the formed patties on the prepared baking sheet.
  • Heat the remaining 2 tablespoons oil in a large nonstick pan or cast-iron skillet over medium to medium-high heat. Once the oil is lightly shimmering, carefully lay the patties in the oil and cook until browned on the first side, 4 to 5 minutes. Use a spatula to carefully flip the patties and cook on the second side until browned and warmed through, 4 to 5 minutes. Transfer the patties to the prepared plate to absorb any excess oil.
  • Serve each patty on top of a mushroom bun (cap-side down) and layer with ketchup, butter lettuce, tomatoes and onion slices.

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