Our Favorite Burger: Black Bean and Corn


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Description

If you find a better bean burger than this one, you let us know. We mean it! On top of a Portobello mushroom cap or inside a bun, this version has a substantial texture and depth of flavor that is everything we think one could want in a burger. Our recipe is enough to feed a crowd; you can easily cut it in half, or freeze the extras for future use.

Ingredients

For the Burgers

2 cans

Black Beans (15oz, drained and rinsed)

1 cup

Cashews (toasted)

4 cloves

Garlic (minced)

3

Ears of Grilled Corn (large, kernels removed; or 2 cups frozen corn kernels, defrosted)

1

Red Bell Pepper (diced, large)

1 teaspoon

Ground Cumin

2 tablespoons

Fresh Cilantro (chopped)

1⁄2 cup

Flat Leaf Parsley (chopped)

2 teaspoons

Bragg Liquid Aminos

2 teaspoons

Pickapeppa Sauce

1

Red Onion (minced)

1⁄4 teaspoon

Salt

1⁄4 teaspoon

Freshly Ground Pepper

3 tablespoons

Ketchup

1 cup

Bread Crumbs ( or 1 cup rolled oats, pulsed to bread crumb consistency)

1 teaspoon

Worcestershire Sauce

For the Portobellos

Portobello Mushrooms (or buns)

Grapeseed Oil (for brushing mushrooms)

Salt & Pepper (to taste)

Granulated Garlic (to taste)

Summary

Yield	Burgers

This recipe is:

Soy-Free

*As included in For Goodness Sake Cookbook

Instructions

Preheat the oven to 350 degrees Fahrenheit.
In food processor, pulse the beans and cashews.
In a large bowl, combine the bean mixture with the remaining burger ingredients. Mix well.
Using a spoon or ice cream scooper, scoop the bean mixture onto a parchment-lined baking sheet, flattening slightly to form each scoop into a nice burger shape. The burgers tend to spread when they cook, so don’t make them too big. Bake for 20 to 25 minutes, turning halfway through.
While the burgers bake, remove the stems from the mushrooms, if using, and clean the caps with a slightly dampened cloth.
Brush the mushrooms with grapeseed oil and sprinkle with salt, pepper, and granulated garlic.
On a stovetop grill pan over medium heat, grill the mushrooms, cap side down, approximately 10 minutes.
When the mushrooms are softened and juicy, turn and grill them a little while longer. Serve each burger on top of a mushroom cap.

Notes

Why not make a platter with some burgers on buns and some on portobellos? This gives gluten-free folks a delicious option without your having to seek out gluten-free rolls.
Unbaked burgers freeze well.