Cheddar-Stuffed Black Bean and Mushroom Burgers

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Cheddar-Stuffed Black Bean and Mushroom Burgers

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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
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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.

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Member Ratings For This Recipe


  • Very Good
    20 of 20 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

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  • Incredible!
    9 of 9 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

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  • 7 of 11 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

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  • Very Good
    7 of 7 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

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  • Very Good
    5 of 5 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

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