Whole time:30 minutes
Servings:4
I like the earthiness of black beans, and right here I complement that with umami from canned mushrooms and tamari or soy sauce. The patties are seasoned with garlic powder and smoked paprika for much more taste. Oats are a fantastic pantry-friendly ingredient to make use of as a binder whereas including texture. (Use gluten-free oats and tamari if you wish to make the patties gluten-free.)
A meals processor makes fast work out of mashing the beans and chopping the mushrooms, however you possibly can simply as simply make these burgers with out one. One factor to notice when making ready bean burgers is that it’s essential to let the patties relaxation for a couple of minutes so that they higher retain their form and are much less more likely to collapse throughout cooking.
Pretty much as good as these patties are, toppings are equally essential in figuring out the general enjoyment of a burger. Be happy to seize a slice of cheese or your favourite condiments and name it a day. Or use the time whereas the burgers are resting to make balsamic-glazed onions that add acidity, a touch of sweetness and a little bit crunch.
Mushroom and Black Bean Burgers With Balsamic-Glazed Onions
Storage: Refrigerate leftovers for as much as 4 days.
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- One (15-ounce) can no-salt-added black beans, drained and rinsed
- 1 (13.25-ounce) can mushrooms (items and stems), drained and rinsed
- 1/2 cup rolled old school oats
- 1 tablespoon tamari or soy sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon floor black pepper
- 1/2 teaspoon advantageous salt, divided
- 3 tablespoons vegetable oil, divided
- 1 medium yellow onion (about 9 ounces), thinly sliced
- 1 tablespoon balsamic vinegar
- Hamburger buns
- Toppings similar to cheese, lettuce, slices of tomato, pickles, mustard and/or ketchup (non-compulsory)
Within the bowl of a meals processor, mix the beans, mushrooms, oats, tamari or soy sauce, paprika, garlic powder, black pepper and 1/4 teaspoon of salt and pulse till the mushrooms are finely chopped and the combination is evenly mixed, 10 to fifteen seconds. (Alternatively, use a fork to mash the beans in a big mixing bowl till mushy however not completely clean. Chop the mushrooms by hand. Add the mushrooms and the remaining substances to the beans and stir till evenly mixed.) Kind the combination into 4 patties which might be about 3 1/2 inches in diameter, utilizing about 1/2 cup of the combination for every. Let sit for 10 to fifteen minutes when you make the onions.
In a big skillet over medium warmth, warmth 1 tablespoon of the oil till it shimmers. Add the onions and the remaining 1/4 teaspoon of salt and prepare dinner, stirring recurrently, till the onion begins to melt and switch translucent, about 10 minutes. Add the vinegar and prepare dinner, stirring recurrently, till it reduces and coats the onion, about 3 minutes. Switch to a small bowl.
In the identical skillet, add the remaining 2 tablespoons of the oil, improve the warmth to medium-high and warmth till the oil shimmers. Add the burgers and prepare dinner till properly browned, about 4 minutes per aspect. Serve on buns, topped with among the balsamic-glazed onions together with cheese, lettuce, slices of tomato, pickles, mustard and/or ketchup, if desired.
Per serving (1 burger with 2 tablespoons onions)
Energy: 374; Whole Fats: 13 g; Saturated Fats: 2 g; Ldl cholesterol: 0 mg; Sodium: 902 mg; Carbohydrates: 54 g; Dietary Fiber: 10 g; Sugar: 6 g; Protein: 13 g
This evaluation is an estimate based mostly on obtainable substances and this preparation. It mustn’t substitute for a dietitian’s or nutritionist’s recommendation.
Recipe from employees author Aaron Hutcherson.
Examined by Aaron Hutcherson; e mail inquiries to voraciously@washpost.com.
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