Ingredients
2cansblack beans,(15 oz), drained and rinsed
1pkgshiitake mushrooms,(3½ oz), roughly chopped
½yellow onion,thinly sliced
1tbsp.extra virgin olive oil
kosher salt
freshly ground black pepper
½cupold fashioned oats
½avocado,chopped
¼cupcilantro leaves,or parsley leaves, loosely packed
2clovesgarlic,chopped
2tsppaprika,smoked
1tspchili powder
1tspground cumin
vegetable oil,for cooking
hamburger buns,toasted
lettuce
red onion,sliced
avocado,sliced
vegan or regular mayonnaise
Preparation
Preheat oven to 375 degrees F. Spread beans in an even layer on a large baking sheet. Place mushrooms and onion on another large baking sheet and drizzle with olive oil.
Season with salt and pepper and toss to coat, then spread in an even layer. Bake beans until they are dry and the skins are beginning to split. This takes about 7 to 9 minutes. Bake mushrooms and onions until tender. This will be about 18 to 20 minutes.
Add beans, mushrooms, and onion to the bowl of a food processor, along with oats, avocado, cilantro, garlic, paprika, chili powder, and cumin. Blend until smooth, scraping down sides of food processor as needed.
Let mixture rest 10 minutes in refrigerator, then form into 4 patties.
In a large skillet over medium heat, heat enough vegetable oil to coat the bottom of the pan. Add veggie burgers to skillet and cook until outside is crisp and golden, and inside is heated through, which is about 4 minutes per side.
Assemble burgers with preferred toppings.
