Skip to main content

Black Bean and Mushroom Veggie Patties





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
1 Egg
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)

1. In a large mixing bowl, use the back of a wooden spoon to completely mash all of the black beans. Add the remaining vegetables, garlic, egg, chili sauce, and salt/pepper. Use your hands to thoroughly combine.
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.
3. Flatten the mixture out in the bottom of the bowl. Use your hand or spoon to divide the mixture into 6 even parts.
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!

Comments

Popular posts from this blog

Lentil Burgers

Last night I cooked a large pot of lentils as part of our family dinner, which means that today, I was left wondering what I could do with all these lentils for the coming week. My typical use for lentils is in chili or soups, however, that is not something that I really wanted on this bright, spring day. Instead, I thought about how I could morph the leftovers into something new that I could use throughout the week, and that is when I thought of revamping my normal veggie burger recipe. Now, as promised, since this is the Quarantine Cooking Series, please feel free to use whatever beans or greens you have in your house. While I love the way this recipe turned out, it is more important that you use what you have and the technique to create a delicious meal for you and your family. Additionally, I like my veggie burgers on the spicy side. However, this is another place when personal modifications should be made to your palate preferences. 3 Tablespoons canola oil, divided

Black-eyed Pea Croquettes

So it is well known that I make  Black Bean Burgers  all the time. I love the versatility of the recipe and the ability to make a week of lunches in about 15 minutes. Today, I found myself with a bowl of leftover black-eyed peas in the fridge and the desire for something new. This recipe is also great because I always have canned black-eyed peas in the pantry since they are one of my husband's favorite vegetables, which means I can make this recipe anytime. So whether you use leftover homemade, like I did, or canned, this recipe is great. Additionally, these are not coated and fried like traditional croquettes, which makes them an even better option. Enjoy these as a side dish, on a sandwich, or with a side salad for a delicious, healthy, and easy meal. These do not hold or reheat well, so enjoy them while they're hot. 2 Cups Black-eyed Peas, drained and rinsed 3 Scallions, whites and greens thinly sliced 1 Clove Garlic 1 Egg, lightly beaten 3/4 Cup Bread Crumbs,

Banana Zucchini Bread with Raisins and Cinnamon Sugar Swirl

It is that time of year again when I am working to develop new and interesting ways to use up all of the vegetables coming from the garden. Last year, I posted "The Best Zucchini Bread"  recipe; this is still a great recipe but this one is even better! Since entering my last trimester of pregnancy, I am craving cinnamon raisin bread. This recipe was created to help merge the two flavors while also adding in some nutrients from bananas, as I always seems to have 2 or 3 that get left over and become a little too ripe. This bread is so fragrant, moist, and delicious! If I had some walnuts in the freezer, I might even finely chop some and incorporate them into the swirl for even more texture. This bread is perfect for breakfast, afternoon snack, or even dessert. I hope you will give this recipe a try. 2 very ripe Bananas, mashed 1 cup Zucchini, grated 1/2 cup Vegetable Oil 1 Egg, beaten 1 teaspoon Vanilla 3/4 cup Sugar 1 teaspoon Baking Soda 1/2 teaspoon Bakin