Maybe i'm spending too much time on my high horse with "best ever" recipes... Well, this is the best veggie burger i've ever eaten - and the only one we (H. did all of the prep and cooking - i served stirring duty and commentary) have ever made at home.
These are tasty - and low in cholesterol and calories... not bad for a Monday night!
Black Bean and Veggie Burger
DICE very fine:
8 oz portobello mushrooms (1 container of babies)
1/2 red onion
1 green bell pepper
small chiles (we used 5-7 small red with seeds)
3 garlic cloves
Cook in skillet with a few TBSP canola oil (we used 3-4 TBSP)
add spices: sprinkle of paprika, oregano, salt, pepper
cook until veggies are soft and entire mass has shrunk by 30-50% (7-10 minutes)
Add 1 can Black Beans and cook while smashing beans with the back of a spoon until most beans are smashed and heated through.
In a medium bowl, stir together 2
egg whites, 1 TBSP grainy mustard, and 1 TBSP worcestershire sauce. Add bean mixture and sprinkle with 8-10 TBSP breadcrumbs. Stir together until the mixture will hold together in a ball without flattening (add more breadcrumbs if necessary.)
Form into 4 patties and fry up until edges are brown and burgers are firm. Place on buns with condiments of choice.
recommended: avocado, tomato slices and mustard
The alterations available with this recipe are endless! H. is coming up with an asian version, eggplant and leeks are involved in another version. Anything I can do to encourage healthy dinners - that are his idea - are great!
Have you experimented with homemade veggie burgers? We are not interested in recreating the hamburger - we prefer to create a tasty veggie meal. Ideas are welcome.