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.
Servings Prep Time
4 people 25 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 25 minutes
Cook Time
10 minutes
Black Bean Burger
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.
Servings Prep Time
4 people 25 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 25 minutes
Cook Time
10 minutes
Black Bean Burger
Ingredients
  • 1/4 cup water
  • 1 cup copped onions
  • 8 oz mushrooms roughly chopped
  • 1/2 cup red wine
  • 1/3 cup tamari low-sodium
  • 7-8 sun-dried tomatoes (non oil-packed ) or enough for about about 1/4 cup
  • 1 clove garlic minced
  • 1/2 tsp cumin
  • 3 slices whole grain bread lightly toasted
  • 1 15-ounce can black beans (no salt) rinsed and drained (or 1 1/2 cups homemade)
  • sea salt and pepper to taste
  • 4 whole grain buns
Instructions
  1. Preheat over to 375 degrees.
  2. 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 soy sauce and cook to reduce in half. Remove from heat and set aside to cool slightly.
  3. 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 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.
  4. Mix ingredients together and divide into 4 equal portions. With dampened hands, shape each portion into four thick 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 over cook.
  5. Enjoy with all of the burger fixins’.

This recipe was printed from plantbasedcooking.com