Black Bean Burger With Mushroom Bun Recipes

BLACK BEAN BURGER WITH MUSHROOM BUN

Black Bean Burger with Mushroom Bun image

Provided by Wanna Make This?

Time 50m

Yield 4 servings

Number Of Ingredients 14

Ingredients

4 large portobello mushrooms, about 5-inches around
6 tablespoons olive oil
Kosher salt and freshly ground black pepper
2/3 cup old-fashioned rolled oats
1/2 cup roughly chopped red bell pepper (about 1/2 of a small bell pepper)
1/3 cup roughly chopped red onion (about 1/4 of a small onion)
1 large clove garlic, smashed
1/2 to 1 teaspoon chili powder
1/2 teaspoon smoked paprika
One 15-ounce can black beans, drained and rinsed
Ketchup, for topping
4 small leaves butter lettuce
4 slices vine-ripe tomatoes
8 to 12 thin rounds red onion

Steps:

Position a rack in the center of the oven and preheat to 400 degrees F.
Use a small spoon to remove the stems and gills from the mushrooms. Brush them all over with 4 tablespoons of the oil and season with salt and pepper. Roast on a baking sheet cap-side up until the mushrooms have released most of their liquid and are tender, about 20 minutes, flipping halfway through. Season liberally with salt and pepper.
Line a baking sheet with parchment paper. Line a large plate or a small baking sheet with paper towels.
Add the oats, bell pepper, chopped onions, garlic, chili powder, smoked paprika, 1 teaspoon salt and a couple grinds of pepper to the bowl of a food processor and pulse until finely chopped. Add the beans and pulse until the mixture is blended enough so that it sticks together when you squeeze a small amount of it in the palm of your hand but not be pureed. Transfer the mixture to a bowl and stir with a rubber spatula to evenly mix the ingredients. Divide into 4 equal portions and form into 3-inch patties about 1/2-inch thick. Place the formed patties on the prepared baking sheet.
Heat the remaining 2 tablespoons oil in a large nonstick pan or cast-iron skillet over medium to medium-high heat. Once the oil is lightly shimmering, carefully lay the patties in the oil and cook until browned on the first side, 4 to 5 minutes. Use a spatula to carefully flip the patties and cook on the second side until browned and warmed through, 4 to 5 minutes. Transfer the patties to the prepared plate to absorb any excess oil.
Serve each patty on top of a mushroom bun (cap-side down) and layer with ketchup, butter lettuce, tomatoes and onion slices.

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