Total time:30 mins
Servings:4
I love the earthiness of black beans, and here I top it off with umami of canned mushrooms and tamari or soy sauce. The patties are seasoned with garlic powder and smoked paprika for extra flavor. Oats are a great pantry ingredient to use as a binder while adding texture. (Use gluten-free oats and tamari if you want to make gluten-free patties.)
A food processor does a quick job of mashing beans and chopping mushrooms, but you can just as easily make these burgers without one. One thing to note when making bean burgers is that it’s important to let the patties sit for a few minutes so they hold their shape better and are less likely to fall apart during cooking.
As good as these patties are, the toppings are just as important in determining the overall enjoyment of a burger. Feel free to grab a slice of cheese or your favorite condiments and call it a day. Or use the time while the burgers are resting to make Balsamic Glazed Onions which add tartness, a hint of sweetness and a bit of crunch.
Mushroom and Black Bean Burgers with Balsamic-Glazed Onions
Storage: Refrigerate leftovers for up to 4 days.
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- One can (15 ounces) no salt added black beans, drained and rinsed
- 1 can (13.25 ounces) mushrooms (pieces and stems), drained and rinsed
- 1/2 cup old fashioned rolled oats
- 1 tablespoon tamari or soy sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 tsp fine salt, divided
- 3 tablespoons vegetable oil, divided
- 1 medium yellow onion (about 9 ounces), thinly sliced
- 1 tablespoon balsamic vinegar
- hamburger buns
- Toppings such as cheese, lettuce, tomato slices, pickles, mustard and/or ketchup (optional)
In the bowl of a food processor, combine the beans, mushrooms, oats, tamari or soy sauce, paprika, garlic powder, black pepper and 1/4 tsp salt and pulse until mushrooms are finely chopped and mixture is well blended, 10 to 15 seconds. (You can also use a fork to mash the beans in a large mixing bowl until they are mushy but not totally smooth. Chop the mushrooms by hand. Add the mushrooms and remaining ingredients to the beans and stir until until evenly combined.) Form mixture into 4 patties about 3 1/2 inches in diameter, using about 1/2 cup of mixture for each. Let stand 10 to 15 minutes while you prepare the onions.
In a large skillet over medium heat, heat 1 tablespoon oil until shimmering. Add the onions and the remaining 1/4 teaspoon salt and cook, stirring regularly, until the onion begins to soften and turn translucent, about 10 minutes. Add the vinegar and cook, stirring regularly, until it reduces and coats the onion, about 3 minutes. Transfer to a small bowl.
In the same skillet, add the remaining 2 tablespoons of oil, increase the heat to medium-high and heat until the oil shimmers. Add the burgers and cook until nicely browned, about 4 minutes per side. Serve on buns, topped with a few balsamic-glazed onions with cheese, lettuce, tomato slices, pickles, mustard and/or ketchup, if desired.
Per serving (1 burger with 2 tbsp onions)
Calories: 374; Total fat: 13 g; Saturated fat: 2g; Cholesterol: 0mg; Sodium: 902mg; Carbohydrates: 54g; Dietary fiber: 10g; Sugar: 6g; Protein: 13g
This analysis is an estimate based on the available ingredients and this preparation. It should not replace the advice of a dietitian or nutritionist.
Staff Writer Recipe Aaron Hutcherson.
Tested by Aaron Hutcherson; questions by e-mail to [email protected].
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