20-Minute Black Bean Burgers

20-Minute Black Bean Burgers requires around 20 minutes from start to finish. This recipe serves 4 and costs 63 cents per serving. One portion of this dish contains approximately 10g of protein, 5g of fat, and a total of 191 calories. It is brought to you by Gimme Some Oven. If you have panko breadcrumbs, white button mushrooms, garlic, and a few other ingredients on hand, you can make it. 221 person found this recipe to be flavorful and satisfying. It is a good option if you're following a dairy free diet. This recipe is typical of American cuisine. With a spoonacular score of 94%, this dish is amazing. Users who liked this recipe also liked {15 Minute} Spicy Black Bean Burgers with Blue Cheese Coleslaw, 15-Minute Black Bean Patties, and 30-Minute Black Bean Soup.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 10 minutes

 

Ingredients:

1 (15-ounce) can black beans, rinsed and drained

1 egg white

2 cloves garlic, minced

1 tablespoon + 2 teaspoons olive oil, divided

quarter of a small red onion, peeled and finely chopped (about 1/2 cup total)

2/3 cup Panko breadcrumbs*

2 teaspoons steak seasoning

4 ounces baby bella or white button mushrooms, finely chopped

Equipment:

frying pan

potato masher

mixing bowl

stove

Cooking instruction summary:

Heat 2 teaspoonsoil in a largesaute pan over medium-high heat. Add mushrooms and onion and saute, stirring occasionally, for 4-5 minutes or until the onion is soft and translucent. Stir in garlic, and saute for 1-2 more minutes, stirring occasionally, until the garlic is fragrant. Remove mixture from heat, drain off any extra juices or oil, and set aside.Meanwhile, as the mushroom mixture is cooking, addthe black beans toa large mixing bowl and roughly mash them with a potato masher (or the back of a spoon). Add in the cooked mushroom mixture, breadcrumbs, egg white, steak seasoning, and stir well until the mixture is evenly mixed. (If the mixture seems too wet, add in a few extra spoonfuls of breadcrumbs to help bind it together.)Divide the mixture into four equal portions (each will be about 1/2 cup), and use your hands to form each portion into a large patty. Set aside.Rinse out the saute pan, then return it to the stove and heat the remaining 1 tablespoon oil over medium-high heat. Carefully transfer the black bean burgersto the pan and cook on each side for 5-6 minutes, flipping once. If your pan is not big enough to fit all four burgers, you may need to do this in batches.Remove from heat and serve the burgers on buns immediately, topped with Arla Muenster sliced cheese, fresh arugula, and/or any other toppings that sound good to you.

 

Step by step:


1. Heat 2 teaspoonsoil in a largesaute pan over medium-high heat.

2. Add mushrooms and onion and saute, stirring occasionally, for 4-5 minutes or until the onion is soft and translucent. Stir in garlic, and saute for 1-2 more minutes, stirring occasionally, until the garlic is fragrant.

3. Remove mixture from heat, drain off any extra juices or oil, and set aside.Meanwhile, as the mushroom mixture is cooking, addthe black beans toa large mixing bowl and roughly mash them with a potato masher (or the back of a spoon).

4. Add in the cooked mushroom mixture, breadcrumbs, egg white, steak seasoning, and stir well until the mixture is evenly mixed. (If the mixture seems too wet, add in a few extra spoonfuls of breadcrumbs to help bind it together.)Divide the mixture into four equal portions (each will be about 1/2 cup), and use your hands to form each portion into a large patty. Set aside.Rinse out the saute pan, then return it to the stove and heat the remaining 1 tablespoon oil over medium-high heat. Carefully transfer the black bean burgersto the pan and cook on each side for 5-6 minutes, flipping once. If your pan is not big enough to fit all four burgers, you may need to do this in batches.

5. Remove from heat and serve the burgers on buns immediately, topped with Arla Muenster sliced cheese, fresh arugula, and/or any other toppings that sound good to you.


Nutrition Information:

Quickview
189k Calories
9g Protein
4g Total Fat
28g Carbs
28% Health Score
Limit These
Calories
189k
9%

Fat
4g
7%

  Saturated Fat
0.74g
5%

Carbohydrates
28g
10%

  Sugar
2g
2%

Cholesterol
0.0mg
0%

Sodium
496mg
22%

Get Enough Of These
Protein
9g
20%

Fiber
8g
34%

Manganese
0.47mg
24%

Folate
85µg
21%

Vitamin B2
0.32mg
19%

Vitamin B1
0.28mg
19%

Iron
3mg
17%

Copper
0.34mg
17%

Phosphorus
165mg
17%

Potassium
487mg
14%

Magnesium
49mg
12%

Vitamin B3
2mg
12%

Selenium
8µg
12%

Vitamin K
10µg
10%

Vitamin B6
0.15mg
8%

Calcium
73mg
7%

Vitamin B5
0.72mg
7%

Vitamin C
5mg
6%

Zinc
0.95mg
6%

Vitamin E
0.53mg
4%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Slow Cooker Chicken Mole
Thai Red Curry with Butternut Squash and Chickpeas
Roasted Red Pepper Soup
Healthy Gluten Free Paleo Sweet Potato Pancakes
Strawberry Cheesecake Chimichangas
Maple Walnut Sweet Potato Loaf
Quinoa Egg Salad with Grilled Asparagus
Spiced Sweet Potato Caramels
Ultra Thick and Soft Peanut Butter M&M Cookies
Ultimate Portobello Mushroom Pizza
Food Trivia

Several ancient cultures viewed the apple as a feminine symbol and found a resemblance between the two halves of a vertically cut apple to the female genital system. Alternatively, an apple cut horizontally resembled a pentagram, which was considered key in revealing knowledge of good and evil.

Food Joke

The next time you are washing your hands and complain because the water temperature isn`t just how you like it, think about how things used to be.Here are some facts about the 1500s:1. Most people got married in June because they took their yearly bath in May and still smelled pretty good by the next month. Even so, they were starting to stink, so brides carried a bouquet of flowers to hide the body odor. Hence the custom today of carrying a bouquet when getting married.2. Baths consisted of a big tub filled with hot water. The man of the house had the privilege of the nice clean water, then all the other sons and men, then the women and finally the children - last of all the babies. By then the water was so dirty someone could actually get lost in it! Hence the saying, "Don`t throw the baby out with the bathwater."3. Houses had thatched roofs - thick straw piled high, with no wood underneath. It was the only place for animals to get warm, so all the dogs, cats and other small animals lived in the roof. When it rained it became slippery and sometimes the animals would slip and fall off the roof. Hence the saying "It`s raining cats and dogs."4. There was nothing to stop things from falling into the house in those days. This posed a real problem in the bedroom, where bugs and other droppings could really mess up a nice clean bed. Hence, a bed with big posts and a sheet hung over the top afforded some protection. That`s how canopybeds came into existence.The floors were dirt, and only the wealthy had something other than dirt, from which came the saying "dirt poor." The wealthy had slate floors that would get slippery in the winter when wet, so they spread thresh on the floor to help keep their footing. As the winter wore on, they kept adding more thresh until when the door was opened it would all start slipping outside. A piece of wood was placed in the entranceway to prevent this, hence the saying a "thresh hold."5. In those old days, they cooked in the kitchen with a big kettle that always hung over the fire. Every day they lit the fire and added things to the pot. They ate mostly vegetables and did not get much meat. They would eat the stew for dinner, leaving leftovers in the pot to get cold overnight and then start over the next day. Sometimes the stew had food in it that hadbeen there for quite a while. Hence the rhyme, "Peas porridge hot, peas porridge cold, peas porridge in the pot nine days old."6. Sometimes they could obtain pork, which made them feel quite special. When visitors came over, they would hang up their bacon to show off. It was a sign of wealth that a man "could bring home the bacon." They would cut off a little to share with guests and would all sit around and "chew the fat."7. Those with money had plates made of pewter. Food with high acid content caused some of the lead to leach onto the food, causing lead poisoning and death. This happened most often with tomatoes, so for the next 400 years or so, tomatoes were considered poisonous.8. Bread was divided according to status. Workers got the burnt bottom of the loaf, the family got the middle, and guests got the top, or "upper crust."9. Lead cups were used to drink ale or whiskey. The combination would sometimes knock people out for a couple of days. Someone walking along the road would take them for dead and prepare them for burial. They were laid out on the kitchen table for a couple of days and the family would gatheraround and eat and drink and wait and see if they would wake up. Hence the custom of holding a "wake."10. England is old and small and the local folks started running out of places to bury people. So they would dig up coffins and would take the bones to a "bone-house" and reuse the grave. When reopening these coffins, 1 out of 25 coffins were found to have scratch marks on the inside and they realized they had been burying people alive. So they thought they would tie a string on the wrist of the corpse, lead it through the coffin and up through the ground and tie it to a bell. Someone would have to sit out in the graveyard all night to listen for the bell; thus, someone could be "saved by the bell" or was considered a "dead ringer."

Popular Recipes
Toffee apple pudding

BBC Good Food

Monastery soup

Foodista

Lemon Rosemary Balsamic Roasted Chicken / Turkey Cooking Guidelines

Peanut Butter and Peepers

County Fair Funnel Cakes – you can make funnel cakes just like you buy out

Copy Kat

Delicious Corn Pudding

Taste of Home