Wednesday, August 19, 2009

Portobello and Black Bean Burgers

2 medium portobellos, diced
1/2 onion, diced
1/2 red bell pepper, cored, seeded and diced
1 can (15 oz) black beans, drained and rinsed
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
2 egg whites
1 tablespoon mustard
1 tablespoon soy sauce or Worcestershire
6 tablespoons dried breadcrumbs

Heat 2 tablespoons oil in a large skillet over medium heat. Cook mushrooms, onion and bell pepper, stirring occasionally, until pepper begins to soften, 4 to 5 minutes. Add beans, paprika, garlic powder and black pepper. Cook, smashing beans with the back of a spoon, 1 to 2 minutes more. Transfer mixture to a bowl and mix in eggs, mustard, Worcestershire sauce and breadcrumbs. Form into 4 patties. Wipe out skillet; heat remaining 2 tablespoons oil over medium heat and cook burgers until brown and firm, 6 to 7 minutes per side.

Modifications I made...used probably 1.5 to 2 times the amount of breadcrumbs it called for (based on a recommendation from a friend), and I used Panko whole wheat breadcrumbs as opposed to regular bread crumbs. I also used Worcestershire as opposed to soy sauce. Served them with shredded cheddar cheese melted on top, on a hamburger bun.