SparkPeople Advertisers Keep the Site Free

4.2 of 5 (31)

Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 244.5
  • Total Fat: 8.2 g
  • Cholesterol: 66.2 mg
  • Sodium: 439.9 mg
  • Total Carbs: 24.9 g
  • Dietary Fiber: 7.8 g
  • Protein: 17.2 g

View full nutritional breakdown of Cheddar-Stuffed Black Bean and Mushroom Burgers calories by ingredient
Report Inappropriate Recipe

Cheddar-Stuffed Black Bean and Mushroom Burgers

Submitted by: STEPFANIER
Cheddar-Stuffed Black Bean and Mushroom Burgers

Introduction

These burgers are rich and meaty, the kind of burger that vegetarians have been craving. Even meat eaters will appreciate these tasty and fiber-rich burgers. These burgers are rich and meaty, the kind of burger that vegetarians have been craving. Even meat eaters will appreciate these tasty and fiber-rich burgers.
Number of Servings: 4

Ingredients

    1 can black beans (14 ounces), drained and rinsed
    1 10-ounce package cremini (baby bella) mushrooms, sliced
    1 slice whole-grain bread, toasted
    1 small onion, chopped
    2 cloves garlic, chopped
    1 T balsamic vinegar
    1 1/2 t ground cumin
    1/4 t salt
    1 t black pepper
    1 egg
    4 oz sharp cheddar cheese, sliced

Directions

Preheat oven to 425 degrees. Place mushrooms in a food processor and pulse several times until coarsely chopped. Tear the bread into pieces and add to the food processor, along with the beans, onion, garlic, vinegar, cumin, salt and pepper. Pulse until mixed but still chunky, then add egg and pulse a few more times. Divide the mixture into four. Take a quarter of the mixture and form a ball, placing the cheddar cheese inside and then flattening the ball into a burger shape. (TIP: Slice cheese in 1" cubes for easy insertion.) Repeat with the other three patties. Place patties on nonstick baking sheet. Set baking sheet on the middle rack of the oven and allow to bake for 20 minutes, until outside is crispy. Serve with baked potato wedges and a green salad. (calories not included.)

Makes four patties.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe


  • Very Good
    15 of 15 people found this review helpful
    Mushrooms made the burger watery when I baked them, so the next time, I cooked the onion, mushrooms & spices, draining & cooling first before mixing with the rest of the ingredients. Great flavor without the bun & served with rice & salad. - 3/9/12

    Was this review helpful?   yes  No

  • Incredible!
    8 of 8 people found this review helpful
    I was a bit concerned, but figured I'd give it a whirl. Well, I LOVED it. I eat veggie burgers all the time and this one was so easy to make and not a lot of unnecessary sodium you find in packaged veggie burgers. It's a keeper for me! - 3/8/12

    Was this review helpful?   yes  No


  • 7 of 9 people found this review helpful
    Recipes shouldn't be rated unless the rater has actually tried the recipe. That's what the rating is for; to let people know how the recipe tastes and if there are any problems with it. I think the most useful rating was done by 1234MOM who said it was "Mushy. Not something you'd put in a bun." - 2/29/12

    Was this review helpful?   yes  No

  • Very Good
    6 of 6 people found this review helpful
    I make something very close to this that is wonderful. Mash the beans with a fork rather than blender. I use mushroom ends and pieces and chop them a little, but like the little chunks of mushroom and onion. Instead of bread I use dry oatmeal. Never tried vinegar or cheese. - 2/29/12

    Was this review helpful?   yes  No

  • Very Good
    4 of 4 people found this review helpful
    These were delicious! Once everything was mixed up in the processor, it seemed very wet and wouldn't hold together well, so I added 2/3 cup of oats and that fixed it. Couldn't quite shape patties (the mix was a bit runny) so I just spooned it into circles on the baking sheet, and it came out great! - 4/23/12

    Was this review helpful?   yes  No

  • Very Good
    4 of 4 people found this review helpful
    Yum! After reading some of the other comments, I modified the recipe slightly for more texture and binding: mashed the beans instead of processing, precooked onion & mushroom, used shredded cheese, (weighed) mixed in, and untoasted bread crumbs. Tasty and filling. DH loved 'em, too! - 3/29/12

    Was this review helpful?   yes  No


  • 3 of 3 people found this review helpful
    I made these pretty much as the recipe stated, except I cut back on the pep, used 2 egg whites and used only 2 oz. of shredded cheese, which I mixed in. They were good, but when I make them again, I will do some tweaking and add some more seasoning. I ended up getting 9 good sized burgers. - 4/16/12

    Was this review helpful?   yes  No


  • 2 of 2 people found this review helpful
    Like the vegetarian menu. Try heating in a skillet with cooking spray and then splashing with amino liquid or soy sauce. It will soak it and taste great. You might not want to eat it on a bun, though. - 2/29/12

    Was this review helpful?   yes  No

  • Incredible!
    1 of 2 people found this review helpful
    I luv this recipe, it sounds just perfect. - 9/26/12

    Was this review helpful?   yes  No

  • Very Good
    1 of 1 people found this review helpful
    I used oatmeal instead of the bread, ~ 2/3 cup rolled oats. I blended everything in my food processor. Next time I would not have blended as long. I spread 5 circles on a greased cookie sheet, placed the cheese slices and spread another layer on top. Good taste and texture! - 3/25/12

    Was this review helpful?   yes  No


  • 1 of 8 people found this review helpful
    17.1 carbohydrates, when you subtract the fiber, which is something we do, as they go quickly through the body. It says patties, so I would assume to make patties you need to smash the ball, down after adding the cheese, inside of it. I would leave the mushrooms in slices, and fold into mixture. - 3/1/12

    Was this review helpful?   yes  No

  • Incredible!
    1 of 1 people found this review helpful
    O this just sounds decadent, making this tomorrow.
    MADE IT! I was wonderful! - 2/29/12

    Was this review helpful?   yes  No


  • 1 of 5 people found this review helpful
    I may try as i tried the bean burger and it was not a keeper.

    The picture is nice as it shows vegetables and bread but what

    about the bean / meat. Show just it maybe we not be so tempted to try it . Not sure I will try again - 2/16/12

    Was this review helpful?   yes  No
  • sounds good - 9/21/13

    Was this review helpful?   yes  No
  • Made this with a wand processor, so it was time consuming. Used less than half the mushrooms b/c I'd forgotten to get more; used queso fresco & queso chihuahua. Baked an extra 5 minutes for crispness. Ate on toasted w/w bread w/ barbecue sauce, pickles, banana peppers, lettuce. OH THESE ARE GOOD! - 3/17/13

    Was this review helpful?   yes  No
  • Added 1/2 c roasted corn and 1/2 tsp chili powder. Substituted 4 tsp Worcestershire sauce for balsamic, Cooked mushrooms & onion prior to mixing. Mashed beans w/fork. Next time, use processor for beans since patties did not hold together well and melt cheese on top instead. - 1/7/13

    Was this review helpful?   yes  No

  • Good
    0 of 1 people found this review helpful
    I use beans in my diet for fiber and protein. Great recipe
    Once again...creative and healthy! Scott. - 11/4/12

    Was this review helpful?   yes  No


  • 0 of 1 people found this review helpful
    This sounds good -- you get to control the level of salt and NO textured vegetable protein fakeness!!! Yay, I am creating a new cookbook for this! (I may try subbing in sweet potato or cauliflower for the bread, too.) - 10/10/12

    Was this review helpful?   yes  No

  • Good
    0 of 2 people found this review helpful
    Sounds interesting can't wait to try this one! - 9/26/12

    Was this review helpful?   yes  No


  • 0 of 3 people found this review helpful
    Yummy looking, but hey, is that roll really counted as 1 slice whole grain bread??? I got all excited for a bun and burger that was under 225 cal but then disappointed when I read the recipe. *sniff sniff* - 9/19/12

    Was this review helpful?   yes  No


  • 0 of 2 people found this review helpful
    I'll have to try! - 9/19/12

    Was this review helpful?   yes  No
  • I used the food processor to chop and mix. They turned out very good. Nice and thick. So far this has been my daughters favorate home made veggie burger. - 7/12/12

    Was this review helpful?   yes  No
  • The burger was excellent with barbeque sauce. My mother daughter did not. i made it watery so had to use oatmeal help stiffen it. I will make again one day! - 6/25/12

    Was this review helpful?   yes  No
  • Love this burger! I also used oatmeal instead of bread crumbs, but that probably doesn't change the flavor. It is just easier, for me. This is the first veggie burger I have had. I will be making this some more! - 6/9/12

    Was this review helpful?   yes  No
  • I agree with others, the mushroom & onion mixture made the burgers kind of soggy in the middle, so draining them first will help. I added some worcestershire & tobasco sauce to mine. (btw,the recipe doesn't mention cooking the veggies at the beginning, someone should add that) Overall nice flavor! - 5/26/12

    Was this review helpful?   yes  No