Black Bean Mushroom Burger Food

BLACK BEAN BURGERS

Steps:

• Heat 3 tablespoons oil in a large frying pan over a medium heat, then saute the onions for 4 minutes, until they start to soften. Add the garlic, mushrooms and thyme and cook for a further 3 minutes or until most of the mushroom juice has evaporated. Stir in the drained beans and soy sauce and cook through for around 2 minutes, stirring occasionally. Turn off the heat.
• Roughly mash the mixture with a potato masher, whilst keeping some texture; be careful not to over mash. Stir in the flour and nutritional yeast flakes, if using. Divide the mixture into 4 portions. Then, using your hands, mold each portion into a burger shape about 1/2 inch thick and 3 inches wide or wide enough to fit your bun.
• Put the burgers on a parchment-lined sheet pan. Allow to chill in the fridge for 1/2 hour, to firm up before cooking.
• To fry the burgers: Heat the remaining 3 tablespoons oil in a medium-large frying pan over a medium heat (you want to hear a nice sizzle) and cook the burgers for about 2 minutes on each side or until cooked through and crisp brown on both sides.
• To assemble the burgers: Spread 1 teaspoon of 1000 Island Dressing on the base of each bun, then lay a lettuce leaf on top. Add a burger, spread a thin layer of mustard onto each burger, add a slice or 2 of tomato, and then 3 thin slices of pickle. Add a few arugula leaves, then spread a little mustard on the underside of each burger top to complete. Serve with potato chips, if using.
• Mix all the ingredients together in a small serving bowl, whisking with a fork.
• This dressing is delicious spooned over veggie burgers or served as a dip with crudites. I also love it drizzled over a festive vegetarian nut roast the next day in a sandwich. Any unused dressing can be stored in an airtight container in the fridge for up to 4 days.

MUSHROOM VEGGIE BURGER WITH BLACK BEANS RECIPE

Steps:

• In a sauté pan heat up the oil
• Add chopped onions and cook until soften, about 2 minutes
• Add garlic and cook for another minute
• Add mushrooms and cook for about 5 minutes until mushrooms are softened but all the moisture has evaporated
• Once mushrooms are cooked, remove from the heat and let them cool off
• In the meantime, rinse the black beans and spread them on the paper towel and pat them dry (you want your beans to be dry)
• In a large mixing bowl add the beans and using fork mash most of them, leaving some of them whole
• Add all the remaining ingredients and mix well
• Form patties and set them aside (make sure your hands are wet as the mixture will be sticky)
• Heat up flat griddle, brush it with olive oil
• Place patties on a hot griddle and cook 2-3 minutes on each side
• Serve with your favorite burger toppings

BLACK BEAN AND MUSHROOM BURGERS

Steps:

• Place flaxseed, Worcestershire sauce, 1/4 teaspoon kosher salt, cumin, pepper, mushrooms, half of the beans, egg, and garlic in a food processor; process 1 minute or until almost smooth. Place bean mixture in a bowl; stir in remaining half of beans and panko.
• Heat oil in a large cast-iron or nonstick skillet over medium-high. Fill a 1/2-cup measure with bean mixture; add to pan. Repeat procedure 3 times to form 4 patties. Flatten patties slightly with the back of a spatula. Cook 2 to 3 minutes on each side or until browned.
• Combine remaining 1/4 teaspoon salt, juice, and avocado in a bowl, mashing with a fork. Stir in yogurt and 1 tablespoon water. Divide patties among bottom halves of buns; top evenly with avocado mixture, cabbage, and top halves of buns.

BLACK BEAN MUSHROOM BURGER

Steps:

• Preheat over to 375 degrees.
• 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 tamari and cook to reduce in half. Remove from heat and set aside to cool slightly.
• Tear toasted bread into pieces and place in a 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.
• Mix ingredients together and divide into 2 equal portions. With dampened hands, shape each portion into four patties, about 3 1/2" each for 8 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 overcook.
• Enjoy with all of the burger fixins'.

BLACK BEAN BURGER

Steps:

• Put the wholemeal bread and walnuts in a food processor and pulse to make fine crumbs.
• Prick the sweet potatoes with a fork and microwave for 5-10 mins until soft. Cut in half and scrape the cooked centres into the food processor with the bread and walnut crumbs. Make sure the beans are drained thoroughly then add them to the processor with the paprika, cumin, onion granules, and tomato puree. Season generously and pulse until the mixture is mostly smooth and holding together. Divide the mix into 4 patties and chill for 20 mins to firm up.
• Meanwhile make the side salad by mixing the cucumber, carrot, coriander, lime juice and rapeseed oil together. Season and put to one side.
• Heat the oil in a large non-stick frying pan over a medium heat. Add the patties and fry for 4-5 mins on each side until golden and hot through. Place a small handful of rocket into each burger bun. Top with the tomato slices, burgers, and then avocado. Add a dollop of coconut yogurt or burger sauce of your choice. Serve with the carrot and cucumber salad alongside.

BLACK BEAN AND MUSHROOM BURGERS

Steps:

• Get your grill going with a medium-hot fire.
• Lightly oil a vegetable grill rack and put it in place.
• Saute your onions in a skillet on the stove, cooking until they are golden brown - about 4 minutes.
• Add the mushrooms, garlic and cumin. Cook until the mushrooms have released their juices - about 5 minutes.
• Spoon the mixture into the food processor. Add the beans and cilantro and process briefly - you want it mixed but still chunky.
• Put this mixture into a bowl and stir in the goat cheese if you are using it. Also add the bread crumbs. Season with salt and pepper and mix.
• Form into patties.
• Brush both sides of the patties with oil or spray with Pam to insure they don't stick to the grill.
• Grill until crisp and heated through, about 5 minutes per side.
• Serve. Salsa makes a great condiment for these burgers!