Monday, January 24, 2011

Portobello-Black Bean Burgers

My first experiment with meatless burgers! And I can tell you this is definitely not your average burger!  

These are a little high maintenance for the weeknight grill out, but surely a recipe to try on a weekend.  I highly encourage taking your time with these little ones, and maybe even making the burgers smaller so they cook faster.  Mushrooms hold a ton of water, so they may turn out a little on the mushy side if you don't cook them long enough.  I couldn't find portobello mushrooms at the store, so I used baby bella instead.  

Portobello & Black Bean Burgers
adapted from 
Cara's  Cravings
2 packages portobello or baby bella mushrooms
1 can black beans, rinsed and drained
1/4 cup canned chopped green chilis
3 tsp Worcestershire sauce
1 1/2 tsp chili powder
1/2 tsp salt
1/4 cup minced onions
3/4 cup panko breadcrumbs
1/4 cup eggbeaters, or 1 egg
Wipe the mushrooms clean and place in a food processor. Pulse until very finely chopped. Add remaining ingredients and pulse until mixed well. Heat a skillet coated with cooking spray over medium-high heat. Divide the mushroom mixture into 4 equal portions. If it seems too soft to shape into patties, just scoop each portion onto the skillet and flatten slightly with a spatula while cooking. Cook for about 10 minutes on each side, or until a crust is formed. If the burgers are still wet in the middle, transfer the skillet (as long as it's ovenproof) to a pre-heated oven (mine was set to 400) and bake to finish them. Serve with sliced avocado on your favorite rolls.

Nutritional Info (burgers only)
Servings Per Recipe: 4
Amount Per Serving
Calories: 184.0
Total Fat: 5.1 g
Cholesterol: 0.0 mg
Sodium: 620.5 mg
Total Carbs: 28.6 g
Dietary Fiber: 4.6 g
Protein: 8.6 g

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