Black bean burger with mushrooms

by Paula
black bean burger
black bean burgerblack bean burger
black bean burgerblack bean burger

Today’s suggestion is a little bit different and is a recipe that I particularly enjoyed making. This black bean burger has a soft texture and a very characteristic taste given by the cumin, garlic and purple onion that are used in the mixture. It is delicious and even those who like meat will appreciate its texture and flavor. It doesn’t taste like meat, of course, but it is equally tasty and brings greater diversity and novelty to meals that would otherwise always be the same. The preparation time is very short, that’s why it’s called fast food, and it’s a good suggestion for a quicker yet tasty and nutritious dinner.


Black bean burger with mushrooms

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This black bean burger has a soft texture and a very characteristic taste given by the cumin, garlic and purple onion that are used in the mixture. It is delicious and even those who like meat will appreciate its texture and flavor.Recipe adapted from the blog Little Spice Jar.


Prep Time: | Cook Time: | Total:

Serves: 2


INGREDIENTS

  • 250 g cooked black beans (1 small can)
  • 6 crimini mushrooms
  • 1/2 small red onion, chopped finely
  • 1/4 cup panko breadcrumbs (japonese breadcrumbs)
  • 1 egg white, slightly beatten
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • Sea salt and freshly ground black pepper, to taste
  • 1 teaspoon olive oil
  • To serve (optional):

  • 8 crimini mushrooms clean and sliced
  • 1 teaspoon olive oil
  • Sea salt and freshly ground black pepper to taste
  • 2 burger buns
  • 2 slices cheddar cheese
  • 1/2 small red onion finely sliced
  • 1 handful baby spinach leaves
  • 1 handful sprouts
  • Your favorite burger sauce

INSTRUCTIONS

  1. Clean the mushrooms, remove the stalks, and with a small spoon, remove the black fibers underneath. Chop the mushrooms and the stalks. In a large bowl, place the black beans and crush them coarsely with a fork. Add the chopped mushrooms and remaining ingredients. Season with salt and black pepper (taste the beans first, if the salt pleases you, season with black pepper only and do not add more salt). Mix until all the ingredients are well incorporated, without kneading too much (otherwise, the hamburgers will break). If you find the mixture too moist, add a little more panko. Let it stand for 5 minutes.
  2. In a non-stick frying pan, heat 1 teaspoon of olive oil over high heat and cook the sliced mushrooms until golden brown. Season with salt and freshly ground black pepper.
  3. In a nonstick skillet, you can use the same, heat 1 teaspoon of olive oil and cook the burgers on medium heat for about 5 minutes. Turn them carefully with the aid of a spatula and cook another 5 minutes.
  4. Open the burger buns and toast them slightly (optional). Divide the spinach and the sprouts by the two buns. Top with the black bean burgers, cheddar cheese, red onion, and sautéed mushrooms. Add your favorite sauce and serve immediately.

NOTES:

Do not completely crush the beans, to give some texture, and do not overwork the mix. Just like a beef burger, if you mix too much, it will break down when you cook it.

 


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