Friday, March 4, 2011

Bean and Portobello Burgers

I saw this recipe on Self Magazine's site and adjusted it to suit us.

Black Bean and Portobello Burger

4 tblsp olive oil
2 medium portobello mushrooms, diced
1/2 red onion, diced
1/2 green pepper, diced
1 can black beans, drained and rinsed
1/2 tsp paprika
1/2 tsp garlic powder
Freshly ground black pepper
2 egg whites
1 tblsp honey mustard
1 tblsp worcestershire sauce
1/3 cup oatmeal, ground (or more - or you can use breadcrumbs)
4 whole wheat pitas, naan, or buns
Barbecue sauce
Spring mix (or lettuce leaves)
Tomato slices
Shredded cheddar cheese

Heat 2 tblsp olive oil in a large skillet and cook mushrooms, onion and bell pepper until pepper begins to soften (6 mins or so). Add beans, paprika, garlic powder and black pepper. Stir and smash beans with the back of the spoon for another couple of minutes

Transfer mixture to bowl and let cool slightly (a couple of minutes). Add egg whites, honey mustard, worcestershire sauce, and oats.

Note: Grind oats in a food processor to help bind the burgers. You can use breadcrumbs instead. You may need to eyeball the measurement depending on the moisture content of your mixture. You want to be able to form it into a patty and have it stay together (without it being as heavy as a rock).

Wipe skillet and heat remaining oil to medium. Form mixture into four patties (or more) and cook in the skillet until burgers are golden brown and have a nice crust.

Dress burgers with lettuce, tomato, barbecue sauce and cheddar cheese (or anything else you may like).

I served mine with a cold broccoli salad (raw broccoli dressed with a combo of mayo, apple cider vinegar, sugar, a touch of salt, and fine dice of red onion).

We all really enjoyed this burger, but it needed...something. Maybe a little cilantro would brighten it up. Next time!

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