Cheddar-Stuffed Black Bean and Mushroom Burgers
Introduction
These burgers are rich and meaty, the kind of burger that vegetarians have been craving. Even meat eaters will appreciate these tasty and fiber-rich burgers.
Ingredients
1 can black beans (14 ounces), drained and rinsed
1 10-ounce package cremini (baby bella) mushrooms, sliced
1 slice whole-grain bread, toasted
1 small onion, chopped
2 cloves garlic, chopped
1 T balsamic vinegar
1 1/2 t ground cumin
1/4 t salt
1 t black pepper
1 egg
4 oz sharp cheddar cheese, sliced
1 10-ounce package cremini (baby bella) mushrooms, sliced
1 slice whole-grain bread, toasted
1 small onion, chopped
2 cloves garlic, chopped
1 T balsamic vinegar
1 1/2 t ground cumin
1/4 t salt
1 t black pepper
1 egg
4 oz sharp cheddar cheese, sliced
Directions
Preheat oven to 425 degrees. Place mushrooms in a food processor and pulse several times until coarsely chopped. Tear the bread into pieces and add to the food processor, along with the beans, onion, garlic, vinegar, cumin, salt and pepper. Pulse until mixed but still chunky, then add egg and pulse a few more times. Divide the mixture into four. Take a quarter of the mixture and form a ball, placing the cheddar cheese inside and then flattening the ball into a burger shape. (TIP: Slice cheese in 1"" cubes for easy insertion.) Repeat with the other three patties. Place patties on nonstick baking sheet. Set baking sheet on the middle rack of the oven and allow to bake for 20 minutes, until outside is crispy. Serve with baked potato wedges and a green salad. (calories not included.)
Makes four patties.
Makes four patties.
Number of Servings: 4
