As I’m sure you guys can tell, I’m not a vegetarian. That being said, I’ve been trying to integrate at least one day a week when I don’t eat meat. I think it helps me expand my horizons a bit and cook out of my comfort zone.
These black bean burgers were the first vegetarian meal I truly enjoyed and would make again.
So here’s the recipe for the portobello black bean burger (if you want the regular black bean burger just ignore the mushroom part and use buns).
Black bean burger (makes about 5 patties)
- 2 cans of black beans, drained and rinsed
- 1 medium yellow onion diced
- 5 cloves of garlic minced
- 1 carrot finely shredded
- 1 tbsp olive oil
- 1 tbsp cumin
- 1/4 tsp cayenne pepper
- 1/2 tsp chili powder
- Salt and pepper to taste
- 1/4 cup all purpose flour
- 1/4 cup quick oats
- 1/3 cup shredded cheese of your choice
- 5 portobello mushrooms
- 1 tbsp garlic powder
- 2 tbsp butter softened
- 1 tsp salt
- 1 tsp pepper
- 1 medium tomato chopped
- 1.5 tbsp fresh chopped cilantro
- salt to taste
- 1/2 tsp balsamic vinaigrette
- 1 tsp parmesan or shredded cheese of you choice
- Heat one tbsp of olive oils in pan. Add onions, garlic, salt and pepper and cook on medium/high heat stirring frequently until the onions are translucent
- Add carrots, cumin, chili powder, cayenne pepper and cook on medium heat until carrots become soft and tender.
- While the veggies are cooking, place the 2 cans of drained and rinsed black beans in a large bowl and heat in microwave for 30 sec
- Using a masher, fork or food processor mash the black beans until they become like a paste. Its ok if you have some little chunks of black beans
- Add the carrot and onion mix to the bowl of black beans and mix well
- Add flour, quick oats and cheese to bowl and mix well
- Form patties with you hands. Place them in the freezer for 10-15 minutes
- While the patties are chilling, rinse and dry the portobellos
- Season both sides of the portobellos with salt, pepper and garlic powder
- Heat a skillet with 1/2 tsp of butter and place mushrooms on it
- Cut the remaining butter into small chunks and place them into the mushrooms (the inner side of the mushrooms). Cover the pan and set heat to medium
- Once the butter in the mushrooms has melted flip them over and cook another 2-3 minutes or until tender. Set aside.
- Remove patties from freezer and place on pan. Cook 3-4 minutes on each side on medium heat.
- In a small bowl combine tomatoes, cilantro, salt and 1/2 tsp balsamic vinaigrette
- Serve black bean patties on top of the portobello mushrooms topped with tomatoes and cilantro mix. Sprinkle some parmesan cheese on top. And viola!