Vegetarian Burgers Black Bean Mushroom Lentil Burgers

Vegetarian Burgers   Black Bean Mushroom Lentil Burgers

These vegetarian burgers stand up on the grill like any of their meaty counterparts. Puréeing the black beans gives the burgers binding power while keeping the lentils and vegetable chunky provides a wonderful balance of textures. If you have any patties left over, they will pair nicely with a crisp green salad.

Ingredients:

1 tbsp (15 mL) olive oil
2 cups (500 mL) thinly sliced shiitake mushrooms, about 100 g
1/2 cup (125 mL) finely diced red bell pepper, about 1/2 pepper
1/2 tsp (2 mL) salt, divided
2 garlic cloves, finely minced
1 can (450 mL) black beans, drained, rinsed and patted dry
1 large egg
1 tsp (5 mL) chilli powder
1 tsp (5 mL) smoked paprika
3/4 cup (175 mL) canned lentils, drained, rinsed and patted dry
3/4 cup (175 mL) bread crumbs

TO ASSEMBLE
Gruyère cheese, thinly sliced
4 whole wheat burger buns
Mayonnaise
Yellow mustard
Baby arugula
Smashed avocado
Salt and freshly ground pepper to taste

Directions:

1. Heat oil in a large frying pan set over medium heat. Add shiitake mushrooms, red bell pepper and 1/4 tsp (1 mL) salt. Cook, stirring often, until vegetables are tender and lightly golden, 7 to 10 minutes. Add garlic and cook for 1 minute. Scrape mixture into a bowl and set aside to cool completely for about 20 minutes.

2. To a food processor, add black beans. Whirl until the mixture is as smooth as possible (some lumps will remain). Add egg, chilli powder smoked paprika and remaining 1/4 tsp (1 mL) salt. Continue to whirl until fully combined, scraping down sides of the bowl as needed. Add cooled vegetables and lentils. Lightly pulse just until combined, about 5 pulses. The mixture should remain rough.

3. Scrape the mixture into a large bowl along with bread crumbs. Gently mix until combined and shape into 4 equal-sized burgers, about 3/4 inch (2 cm) thick (see TIP).

4. Cook burgers over a high grill for 5 minutes per side, until grill marks appear and the burgers are heated through. Arrange Gruyère slices over burgers for the last 2 minutes of cooking to melt.

5. Toast buns on the grill, if desired. Smear bottoms of buns with mayonnaise and yellow mustard; top each one with arugula, 1 burger and avocado. Season with salt and fresh pepper. Serve immediately.

Serves 4

TIP Burgers can be made up to 1 day in advance, covered with plastic wrap and refrigerated.

 

Veggie Burgers With Tahini Mayonnaise ..... Trying to cut back on red meat, try this healthy recipe!

Veggie Burgers With Tahini Mayonnaise

Ingredients:

1/2 cup medium grind bulgar

coarse salt and ground pepper

1 can pinto beans pinto beans, rinsed and drained

1/4 cup plain dried bread crumbs

4 scallions, thinly sliced

1 large egg

1 large carrot, coarsely grated

1/4 teaspoon cayenne pepper

2 tablespoons tahini (sesame-seed paste)

3 tablespoons vegetable oil

4 whole wheat English muffins, toasted

Tahini mayonnaise (recipe below)

lettuce

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Directions:

In a medium bowl, mix bulgar with 1/4 teaspoon coarse salt and 1 cup boiling water. Cover bowl, and let set until bulgar is tender (but still slightly chewy) about 30 minutes. Drain in a fine-mesh sieve, pressing to remove liquid.

Place beans in a medium bowl: mash with a potato masher until a coarse paste forms. Add bread crumbs, scallions, egg, carrot, cayenne, tahini, and bulgar. Season with salt and pepper, and mix to combine. Form mixture into 4 patties, each about 1 inch thick.

In a large skillet, heat oil over medium-low. Cook patties until browned and firm, 5 to 8 minutes per side. Serve on English muffins with Tahini Mayonnaise and lettuce. Yield: 4 burgers

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Tahini Mayonnaise

In a small bowl, whisk together 1/2 cup light mayonnaise, 1 to 2 tablespoons fresh lemon juice, and 1 tablespoon tahini (sesame seed paste); season with coarse salt and ground pepper. Makes about 1/2 cup.