Preparation time:45 minutes
2 cups portabella mushrooms diced
2 cups cooked black beans
1 tablespoon sun dried tomatoes
1 cup diced eggplant
1/2 cup red onion diced
1/3 cup walnuts
1/2 cup bread crumbs +2 tablespoons
1 tablespoon fresh oregano
1 teaspoon garlic powder(you can also use fresh garlic minced)
1/2 teaspoon red pepper flakes
1/2 cup gorgonzola cheese
1/4 cup fresh grated Parmesan
salt to taste
1 tablespoon olive oil
1.Heat 1 teaspoon olive oil and saute eggplant, mushroom and onion on high heat for 2 minutes and add the salt, sun dried tomatoes, oregano, garlic powder, red pepper flakes, walnuts and saute on medium heat for 3 minutes and turn off the stove.
2.Transfer the mixture to a food processor and add half the black beans to it along with the cheeses and pulse a couple of times to obtain a coarse mixture, do not puree it.
3.Add the pulsed mixture to the remaining black beans and add the breadcrumbs and mix until you form a firm mixture that can be shaped into burgers.
4.Take 1/3 cup of mixture at a time and roll into balls and press down gently to shape it into a burger.
5.Heat oil in a pan. While the oil is heating, coat the burgers on both sides with breadcrumbs and gently place them in the pan and roast them for 2-3 minutes on a medium-high flame until it gets browned and gently flip over and repeat on other side.
If your burger mixture is loose add some more bread crumbs to be able to form a burger
Drain all water from black beans or your burger won’t hold.
You can use panko breadcrumbs for coating the burger for a crunchier bite.
Serve with your favorite bread, lettuce, cucumber, tomato and ketchup or mayonnaise or aioli.I used avocado aioli
I used Ciabatta bread here.Use your favorite kind of bun.
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