Janet’s Black Bean Burger
These burgers I named after my Mom because I modeled them after the wonderful meatballs she makes. Basically all of the ingredients are the same except I substituted black beans for ground round. The taste reminded me of her delicious meatballs.
Ingredients
2 T. finely diced green pepper
1 large clove garlic, minced
3 t. chopped dried onion
¼ t. kosher salt
¼ cup oatmeal
1 T. wheat germ
1 T. flaxseed
2 T. ketchup
1 T. tomato paste
¼ t. pepper
1 can black beans, drained
Mushroom Topping Ingredients
¼ small red onion, sliced
8 oz. button mushrooms
Pinch of salt
¼ cup red wine
Instructions
Preheat oven to 400 degrees.
Place black beans in strainer and drain the beans
thoroughly.
In a medium size bowl add green pepper, garlic, dried onion, salt, oatmeal, flaxseed, ketchup, tomato paste and peppers. Mix the ingredients together. Add the black beans into bowl with all of the ingredients. Using a rubber spatula smash the beans against the side of the bowl. Try and smash approximately ¾ of the beans.
Form the bean mixture into 4 patties. Place on a baking sheet lined with parchment paper. Bake for 8 minutes or so and then flip the burgers and bake for another 8 minutes.
While the burgers are cooking, place the mushrooms, onions and approximately ¼ cup of water in a small skillet. Sauté the mushrooms on medium high heat for approximately 5 to 8 minutes.
Stir the mushrooms and add the salt and red wine. Let the mushrooms cook down and the wine will reduce and form a nice glaze on top of the
mushrooms.
Place the burger on a whole wheat bun, top with some mushrooms and lettuce and serve.
