Prep 15 mins
Cook 10 mins
This recipe is based off of one from "The Vegetarian Grill" by Andrea Chesman. I found it on the back of the package for my hamburger press. They can easily be made vegan by omitting the goat cheese. They can be made gluten and grain free by using a grain free bread (lots of recipes here on the zaar!) for the bread crumbs and also for the bun (or go naked!) Note: I added salsa as an ingredient because it is such a great condiment with these burgers and you will want to make sure you have some on hand.
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 6 ounces mixed mushrooms, finely chopped
- 2 garlic cloves, minced
- 1⁄2 teaspoon ground cumin
- 1 1⁄2 cups black beans, cooked (or 1 - 15 oz. can)
- 1⁄4 cup fresh cilantro (I use closer to 1/2 cup, depends upon your taste)
- 2 ounces soft fresh goat cheese, crumbled (optional)
- 4 slices bread (stale or toasted, processed into crumbs)
- salt, to taste
- pepper, to taste
- 6 hamburger buns (or hard rolls)
- salsa (as a condiment)
- Get your grill going with a medium-hot fire.
- Lightly oil a vegetable grill rack and put it in place.
- Saute your onions in a skillet on the stove, cooking until they are golden brown - about 4 minutes.
- Add the mushrooms, garlic and cumin. Cook until the mushrooms have released their juices - about 5 minutes.
- Spoon the mixture into the food processor. Add the beans and cilantro and process briefly - you want it mixed but still chunky.
- Put this mixture into a bowl and stir in the goat cheese if you are using it. Also add the bread crumbs. Season with salt and pepper and mix.
- Form into patties.
- Brush both sides of the patties with oil or spray with Pam to insure they don't stick to the grill.
- Grill until crisp and heated through, about 5 minutes per side.
- Serve. Salsa makes a great condiment for these burgers!