Black Bean Portabella Mushroom Burgers
I did it! A meatless burger that is really, really delicious and that doesn’t fall apart. Well, almost doesn’t. Even meat lovers tell me that they love these burgers. Now that’s high praise!
- 4 Tbsp canola oil, in divided amounts
- 1-2 cloves garlic, minced
- 2 medium Portabella mushrooms, coarsely chopped
- 1 medium onion, coarsely chopped
- 1/2 green pepper, coarsely chopped
- 1 egg, beaten
- 2 Tbsp Dijon mustard
- 1-2 Tbsp maple syrup
- 1-2 Tbsp Worcestershire sauce
- ½ cup stale bread crumbs (preferably whole-grain)
- 1 15-oz. can black beans, rinsed and well-drained
- Heat 2 of the tablespoons of oil over low-medium heat. Add garlic, onions, mushrooms, and green pepper. Cook for a few minutes, until softened. Turn off the heat, and let the mixture cool a bit.
- Combine the egg, mustard, syrup, and Worcestershire sauce in a large bowl. Add the breadcrumbs and shmush around until well mixed*.
- Place the cooked vegetable mixture and the black beans in a food processor. Pulse a few times until the pieces are small. Don’t overdo it, though — you don’t want a smooth, gluey paste.
- Now add that mixture to the egg mixture and combine well. Shape into patties as best you can*.
- Wipe out the pan you used before, and heat the remaining 2 tablespoons of oil over medium heat. Place the patties in the pan, and leave them alone! Let them cook for 7 minutes. This is your best chance for them to form a bit of a crust and hold together well. Then carefully flip them over and cook for another 7 minutes. Voila!
This recipe makes around 4 patties, but you may want to double it and freeze some.