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Black Bean Burger w. Mushroom and Onions
During my daughters last swim lesson of the summer all I could think about was what to make for dinner. I’ve been in a rut lately. We’ve been eating a lot of pasta, Veggie Heaven chinese and Elevation Burger for veggie burgers. I wanted a veggie burger for dinner but didn’t want to eat out yet again so I decided to make my own. I’m so happy I did. It got my creativity flowing again, it was fun, quick and turned out delicious! My nearly 6 year old daughter ate her whole one albeit it wasn’t as large as mine and my husbands. My 2 year old son ate 2 bites of his, which was even smaller then his sisters, and I consider that a success. He still likes food he just doesn’t want to eat it. Its rather annoying and I think part of why I’m in a cooking rut.
Since I made this after a lesson I didn’t have time to write measurements down so there won’t be a recipe today. I’ll add it to the site when I do have a chance to make them again.
I simply mashed a can of drained and rinsed black beans, added some finely chopped raw onions, garlic powder, onion powder, cumin powder, shoyu, bread crumbs, vital wheat gluten, water, salt. Shaped them into burgers and lightly fried them on both sides for a few minutes until browned.
The burgers were served on Sourdough buns from Whole Foods. To dress up the burgers I caramelized onions and mixed mushrooms together and made a chipotle mayo which is just mixing chipotle powder with veganaise and a dash of salt. We topped them off with some mesclun greens. To the side of our burgers, not pictured, were some salty tator tots. You can’t go wrong with a side of tater tots!
