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I really, really liked these. I don’t even have any improvements to report, except for next time I wouldn’t put the beans in the food processor. I’ll just mash them by hand, then mix everything together. My burgers were a little too processed in the middle. I wanted to make sure the burgers had a lot of flavor so I doubled the spices.I loved the crust made by sauteeing, and to ensure they would be warmed though, I sprayed the pan with water in the last few minutes and covered.  I didn’t even use a bun, mainly because I wanted to make beer bread instead that day. (Beer bread is a lot less work than buns :P)

Black Bean Mushroom Burgers (BEB)

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.


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