I love veggie burgers! While my Black Bean Burgers are my go-to, there are times when I want something a little different. By including carrots in this recipe, there is a slight sweetness to the dish. The mushrooms beef up the texture and body of the patties while increasing the potassium content. The best thing about this recipe is that not only is it delicious, but it serves 6!
15 Ounce Can Black Beans, Drained and Rinsed
1/4 Cup Grated Carrot
1/4 Cut Finely Chopped Button Mushrooms
1/4 Cup Finely Chopped Baby Spinach
2 Tablespoons Minced Yellow Onion
2 teaspoons Minced Garlic
2 teaspoons Sriracha Hot Chili Sauce
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1/4 Cup Plain Bread Crumbs
2 Tablespoons Vegetable Oil (for cooking)
2. Add half of the bread crumbs. Work the mixture together. Add remaining bread crumbs and combine completely.
|I could only cook 2 patties at a time|
due to the size of my skillet.
4. Heat 1 Tablespoon of oil in a large skillet over Medium heat. While the oil comes to temperature, use your hands to form 6 patties, each 1/2-inch thick. If you go any thinner, they will fall apart. (Trust me!)
5. Place 3 patties at a time into the skillet. Allow to cook for 7 minutes on the first side. Carefully flip and cook for a remaining 3-4 minutes on side 2. Remove to cool slightly. Repeat the process for the remaining patties.
6. Serve atop a bed of greens, as a sandwich, or inside a wrap. No matter how you choose to enjoy them, they are divine!