Cheddar-Stuffed Black Bean and Mushroom Burgers
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
Submitted by: STEPFANIER
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
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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.
Makes four patties.
Rate This Recipe
Member Ratings For This Recipe
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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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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
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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
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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
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I would say these are awful. Pulsating the onions and mushrooms even after I took the advice of others and cooked them first (and mashed beans with fork) made sloppy mush. I added another can of beans to thicken them and try to make them taste better, but no luck, find a recipe that works better! - 11/1/15
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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
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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
