Bean & Portobello Veggie Burgers |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
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This tasty recipe is from Chef Jennifer Iserloh of New York City (aka Skinny Chef ) and was printed in this month's Self Magazine (February 2009). Serve with whole-wheat buns and top with barbecue sauce, lettuce and tomato. Ingredients:
4 tablespoons canola oil |
2 medium portabella mushrooms, diced |
1/2 red onion, diced |
1/2 green bell pepper, cored, seeded and diced |
1 (15 ounce) can black beans, drained and rinsed |
1/4 teaspoon paprika |
1/4 teaspoon garlic powder |
1/8 teaspoon fresh ground black pepper |
2 egg whites |
1 tablespoon honey mustard |
1 tablespoon worcestershire sauce (if you're vegetarian, use veg. worcestershire sauce) |
6 tablespoons dried breadcrumbs |
Directions:
1. Heat 2 tablespoons oil in a large skillet over medium heat. Add mushrooms, onion and bell pepper. Cook, 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.
2. Transfer mixture to a bowl and mix in eggs, mustard, Worcestershire sauce and breadcrumbs. Form into 4 patties.
3. Wipe out skillet; heat remaining 2 tablespoons oil over medium heat and cook burgers until brown and feels firm, 6 to 7 minutes each side.
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