MUSHROOM VEGGIE BURGER WITH BLACK BEANS RECIPE
This Mushroom Veggie Burger (with Black Beans) recipe is the best veggie burger you can ever make. Healthy, easy and super delicious. The best part - it's veggie burger that sticks together!
Provided by Edyta
Categories Main Course Vegetarian
Time 20m
Number Of Ingredients 12
Steps:
- In a sauté pan heat up the oil
- Add chopped onions and cook until soften, about 2 minutes
- Add garlic and cook for another minute
- Add mushrooms and cook for about 5 minutes until mushrooms are softened but all the moisture has evaporated
- Once mushrooms are cooked, remove from the heat and let them cool off
- In the meantime, rinse the black beans and spread them on the paper towel and pat them dry (you want your beans to be dry)
- In a large mixing bowl add the beans and using fork mash most of them, leaving some of them whole
- Add all the remaining ingredients and mix well
- Form patties and set them aside (make sure your hands are wet as the mixture will be sticky)
- Heat up flat griddle, brush it with olive oil
- Place patties on a hot griddle and cook 2-3 minutes on each side
- Serve with your favorite burger toppings
Nutrition Facts : Calories 188 kcal, Carbohydrate 14 g, Protein 12 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 98 mg, Sodium 464 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
BLACK BEAN BURGERS
Steps:
- Heat 3 tablespoons oil in a large frying pan over a medium heat, then saute the onions for 4 minutes, until they start to soften. Add the garlic, mushrooms and thyme and cook for a further 3 minutes or until most of the mushroom juice has evaporated. Stir in the drained beans and soy sauce and cook through for around 2 minutes, stirring occasionally. Turn off the heat.
- Roughly mash the mixture with a potato masher, whilst keeping some texture; be careful not to over mash. Stir in the flour and nutritional yeast flakes, if using. Divide the mixture into 4 portions. Then, using your hands, mold each portion into a burger shape about 1/2 inch thick and 3 inches wide or wide enough to fit your bun.
- Put the burgers on a parchment-lined sheet pan. Allow to chill in the fridge for 1/2 hour, to firm up before cooking.
- To fry the burgers: Heat the remaining 3 tablespoons oil in a medium-large frying pan over a medium heat (you want to hear a nice sizzle) and cook the burgers for about 2 minutes on each side or until cooked through and crisp brown on both sides.
- To assemble the burgers: Spread 1 teaspoon of 1000 Island Dressing on the base of each bun, then lay a lettuce leaf on top. Add a burger, spread a thin layer of mustard onto each burger, add a slice or 2 of tomato, and then 3 thin slices of pickle. Add a few arugula leaves, then spread a little mustard on the underside of each burger top to complete. Serve with potato chips, if using.
- Mix all the ingredients together in a small serving bowl, whisking with a fork.
- This dressing is delicious spooned over veggie burgers or served as a dip with crudites. I also love it drizzled over a festive vegetarian nut roast the next day in a sandwich. Any unused dressing can be stored in an airtight container in the fridge for up to 4 days.
BLACK BEAN MUSHROOM BURGER
Hearty and delicious you won't miss the meat. The black beans and mushrooms are the perfect combination and this burger can be decked out with so many seasons and toppings, you'll serve it over and over again. Light enough for the ladies but satisfying enough for the men.
Provided by Diane Smith
Categories Main Dishes Sandwiches
Time 35m
Number Of Ingredients 12
Steps:
- Preheat over to 375 degrees.
- Soak sun-dried tomatoes in about 1/2 cup hot water for 10 minutes. Drain. In the meantime, heat the 1/4 cup water over medium-high heat in a large skillet. Add onion and cook until golden, about 3 to 4 minutes. Stir in mushrooms, garlic, cumin, and cook until mushrooms have released their juices, about 4 to 6 minutes. Add red wine and tamari and cook to reduce in half. Remove from heat and set aside to cool slightly.
- Tear toasted bread into pieces and place in a 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 along with the sun-dried tomatoes; pulse until combined, but not smooth. Leave some chunky bits. Scoop mixture into the bowl with the bread crumbs; season with salt and pepper.
- Mix ingredients together and divide into 2 equal portions. With dampened hands, shape each portion into four patties, about 3 1/2" each for 8 patties. Place burgers on a parchment-lined baking sheet and brown burgers on one side, about 10 minutes. Flip to brown on the other side for another 10, watching to make sure they don't overcook.
- Enjoy with all of the burger fixins'.
Nutrition Facts : Calories 185 kcal, Carbohydrate 27.9 g, Protein 10.2 g, Fat 1.3 g, SaturatedFat 0.1 g, Sodium 507.6 mg, Fiber 6.8 g, Sugar 3.9 g, ServingSize 1 serving
BLACK BEAN AND MUSHROOM BURGERS
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
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 BURGERS
Make semi-veganism work for you. Once a week, let bean burgers stand in for hamburgers, leave the meat out of your pasta sauce, make a risotto the likes of which you've probably never had - and you may just find yourself eating "better."
Provided by Mark Bittman
Categories easy, lunch, quick, burgers, main course
Time 45m
Yield 8 small burgers, 4 supersize
Number Of Ingredients 11
Steps:
- Soak the mushrooms in hot water for 5 to 10 minutes; roughly chop.
- Put the mushrooms, beans, garlic, oats, spices and soy sauce in a food processor with a sprinkle of salt and pepper. Let the machine run until the mixture is combined, not puréed, about 30 seconds. (Or use a potato masher.) Add oats to thicken, or liquid to thin, as needed.
- Stir in the cilantro, and let sit for 5 minutes.
- Shape into 4 large or 8 small patties; let them sit for 5 minutes.
- Put the oil in a large skillet over medium-low heat. Cook until crisp on one side, about 5 minutes. Flip and cook until the burgers are crisp on the other side, another 5 minutes or so. Serve with the usual fixings.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 4 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 194 milligrams, Sugar 0 grams
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