Ingredients

The following ingredients have 4 Servings
  • 1 Tablespoon canola oil (plus more for brushing)
  • 1 cup finely chopped onion
  • 8 ounces cremini mushrooms (finely chopped)
  • 1 clove garlic (minced)
  • ½ teaspoon cumin
  • ½ teaspoon smoked paprika
  • 4 slices whole wheat sandwich bread (lightly toasted)
  • 15 ounce can black beans (rinsed and drained)
  • 2 ounces shredded cheddar cheese ((about ½ cup))
  • Salt and freshly ground black pepper
  • 4 English muffins, sandwich pockets, or hamburger buns, split and toasted
  • Salsa and sour cream (for serving (optional))

Instruction

  • 1. In a large skillet, heat canola oil over medium-high heat. Add onion and cook until golden, about 3 to 4 minutes. Stir in mushrooms, garlic, cumin and paprika and cook until mushrooms have released their juices, about 4 to 6 minutes. Remove from heat and set aside to cool slightly.
  • 2. Tear toasted bread into pieces and place in food processor. Process until broken down into crumbs. Pour the crumbs into a medium bowl. Add the mushroom mixture and beans to the food processor; pulse until combined, but not smooth - leave some chunky bits. Scoop mixture into the bowl with the bread crumbs; add the cheese and season with salt and pepper.
  • 3. Mix ingredients together and divide into 4 equal portions. With dampened hands, shape each portion into four thick patties. Lightly brush each side of all patties with canola oil.
  • 4. Heat a grill, grill pan or skillet over medium heat. Place patties on the surface and cook until thoroughly heated through and the outside has crisped, about 5 minutes per side. Serve burgers on toasted English muffins and topped with salsa and sour cream, if desired.