Black Bean Mushroom Burger

I saw this at the beginning of summer on Food for Thought and I thought this would be a great recipe to try on the grill. Ours turned out to be a little more like a Black Bean Mushroom Sloppy Joe rather than a burger, but that still worked well for a outdoor summer food, and it tasted really good.

We made these in a skillet on the side burner of our grill while everything else for the meal was grilling on the grates.

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Other Grilling Wednesday Recipes: BBQ Maple Balsamic Burger with Sharp Cheddar, Grilled Pineapple with Honey, Cinnamon and Lime, Grilled Caprese Sandwiches, Grilled Spicy Pepper Poppers, Red White and Blue Burger, Grilled Nacho Pizza, Spicy Hoisin and Sesame Glazed CornGrilled Peaches with Lemon and Thyme, and Grilled Vegetable Panzanella.

-2 tablespoons olive oil
-1 yellow onion, chopped
-8 oz mushrooms, roughly choped
-1 15 ounce can black beans, drained and rinsed
-1 cup cooked brown rice
-1 teaspoon chili powder
-1/4 teaspoon black pepper
-1 tablespoon barbecue sauce
-1 egg white
-Any desired toppings

Cut the mushrooms and onions into chunks.
Saute for about 5 minutes in oil until it gets soft.
Blend the black beans with the mushrooms
and onions.
Mix everything from the blender with cooked rice
and seasonings.
The original recipe said that the mixture might not be solid
enough to form patties, but leaving it in the refrigerator for 20
minutes would firm it up. Mine didn't really get firm enough,
so we put them in a frying pan and made foil into circles to shape the burgers. 
They held together enough to take off the foil, and they did get brown on
 the bottom,but they still didn't stay together well to flip it.
Top with cheese or any other toppings you like.

I thought the taste of the rice mixed with the black beans was really good! These were a little more work than the recipes I normally make, but it was nice to have a vegetarian burger different than the usual store bought kind.


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