We didn’t have all the “fixings” for burgers, but we did have sprouted buns and a tomato! And ketchup/mustard, of course.
I got away with a handful of shiitake mushrooms for less than a dollar!
This meal was definitely a scrounge supper. I’d soaked black beans the night before without a solid plan, and there wasn’t much of anything left in the fridge. All I had to pick up for this was a red pepper, a few shiitake mushrooms and the buns. As much as I like plain old beans and rice, this burger made the 200th night of beans very exciting. It proved that there really is an endless amount of configurations for beans. After making these the first time, I had the recipe memorized and whipped them up again the next day for round two.
I made my burger patties very thick, but I recommend making them thinner if you’d like them to dry out more and stay together better. Don’t expect these to be firm and chewy like Boca Burgers and such…they are more tender, with a crispy outside.
Ingredients: (makes 2 LARGE burgers or 3-4 smaller, thinner ones.)
- One sheet of foil
- 2 tsp olive oil
- 1/4 cup roughly chopped onions
- 1/4 cup roughly chopped carrots
- 1/4 cup roughly chopped bell peppers (any color)
- 1/4 cup roughly chopped mushrooms (shiitake are great in this!)
- 2 cloves garlic, minced or crushed
- 2 Tbs ketchup
- 2 tsp dijon mustard
- 2 tsp ground cumin
- 2 tsp ground chili powder
- 1/4 tsp salt
- 3/4 cup black beans
- 1/4 cup panko bread crumbs
- Pre-oil foil and place on a baking sheet
- Pre-heat oven to 400
- Heat oil in a non-stick skillet over medium heat. Add all roughly chopped veggies: mushrooms, onions, carrots, peppers. Saute until softened.
- Add garlic, ketchup, mustard, cumin, chili powder, and salt. Stir to combine.
- Remove vegetables from heat and set aside to cool. Once cooled, place the vegetables into a food processor with black beans and bread crumbs and pulse to combine.
- Form the mixture into two large patties, (or make 3-4 smaller, thinner ones.)
- Place patties on a pre-oiled foil-lined baking sheet and bake for 20-25 minutes at 400.
Let burgers cool before placing on buns. You’ll be surprised how well these hold together if handled carefully!