A burger so hearty and delicious you won’t miss the meat. The black beans and mushrooms are the perfect combination. This burger can be decked out with so many seasons and toppings, you’ll serve it over and over again.
Black Bean Mushroom Veggie Burger
- food processor
- 1/4 cup water
- 1 cup red onions chopped
- 8 oz crimini or portobello mushrooms roughly chopped
- 1/2 cup red wine (Merlot)
- 1/3 cup low-sodium soy sauce
- ¼ cup sun-dried tomatoes packed without oil
- 3 clove garlic minced
- 1/2 tsp cumin
- 1 15 oz can black beans no salt rinsed and drained
- 3 slices Wholegrain bread lightly toasted or GF bread to make GF
- Preheat over to 375 degrees.
- Soak sun-dried tomatoes in about 1/2 cup hot water for 10 minutes. Drain. Set aside.
- Next, 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.
- 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 4 equal portions. 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 overcook.
- Enjoy with all of the burger fixins’ of your choice.