February 22, 2016
Mushroom Black Bean Burgers
These Mushroom Black Bean Burgers give store bought veggie burgers a run for their money! Simple to make and loaded with veggies and flavorful portobello mushrooms.
I am a huge fan of veggie burgers and so is my husband. We usually just buy them but I knew that making them would be even more delicious. A couple of years ago, my husband made homemade mushroom burgers that were awesome. I have had black bean burgers on my "must make" list for forever and finally got the chance to make them.
These are pretty simple to make and come out great. To save time in the future and have another meal prepped and ready to go, I doubled this recipe and froze half of the burgers. You can top these with whatever your favorite toppings and condiments are.
Mushroom Black Bean Burgers
Prep Time: 10-15 minutes
Cook Time: 5 minutes
Ingredients (4 burgers)
- 3/4 cup oats
- 1 cup portobello mushrooms
- 1 can low-sodium black beans, drained and rinsed
- 1 egg
- 2 teaspoons olive oil
- 2 green onions, finely diced
- 1 green pepper, finely diced
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon chili powder
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- Hamburger buns
- Toppings: tomatoes, lettuce, onions, etc.
Instructions
1. In a food processor, blend oats until they resemble a course powder. Add in 3/4 of the black beans, mushrooms, green onions, bell peppers and egg and mix again.
2. Add spices and stir.
3. Remove the bean/veggie mixture from the food processor and put in a large bowl. Stir in whole beans. Mix well. If the mixture is too wet, you can add some breadcrumbs.
4. Take the mixture and make into 4 burger patties.
5. If you have time, let the burgers sit in the fridge for a bit to set.
6. To cook burgers, add 1 tablespoon olive oil to a skillet and heat until hot. Cook burgers for a few minutes on each side.
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These turned out great and I would make them again. I love experimenting with different ingredients so I may add more vegetables, use a different kind of bean, etc. We cooked up half of the burgers one day and the other half the next day which worked out really well.
Like this recipe? Check out some of my other similar recipes:
Check out my Healthy Meals and Side Dishes Pinterest board for more healthy and fun recipe ideas!
Awesome recipe!
ReplyDeleteI added quinoa (1/2 cup dry then cooked) as I was thinking this could get pretty messy, pretty quickly. I also used chilli powder instead of cumin and fresh garlic as opposed to powder. This quinoa addition yielded me 5 good sized patties.
The last thing I did was freeze them overnight and cook from frozen. They cooked very much like a regular burger. I did use about a teaspoon of olive oil to get them going. It gave a really nice crust on the patty sides. They looked a LOT like beef burgers when cooked.
The portobello and bean mix gives this quite a meaty texture. The flavour is outstanding. I made them for dinner tonight but I was so intrigued I had to have one for breaky. I put some guacamole and salsa and toasted up a half of a naan slice...I really could have eaten two!
I plugged the recipe into a nutrition calculator and this is what I got (includes the oil needed to cook them all):
Protein. 14g
Carb. 50g
Fibre 10g
Fat 8g (1g saturated)
Cholesterol. 37mg
Sodium 340mg
Potassium 309mg
Vitamin C. 119mg
Calcium. 8mg
Iron. 28mg
Overall quite healthy. Next time I'm going to use home made beans as opposed to canned to cut the sodium down.
Again, great recipe and thanks for sharing it!
Budz