October 28, 2009

WOW The hubs ate a vegan dinner!

I didn't set out meaning for it to be a vegan meal, but it really was and it was so tasty good!

It was so good - and such a late dinner - that I didn't get a photo. Sorry foodies!

I got this recipe for these Black Bean and Mushroom Burgers from the Brown Eyed Baker Blog. It so did not disappoint! I served them on the sandwich thins - so tasty! along with some avocado and some Garam Masala Roasted Cauliflower.

If you like cauliflower, you need to make this. Cut your head of cauliflower up - toss with oil and garam masala seasoning and roast at 375 until roasty, toasty tender.

I did double the burger recipe on everything so I could have some burgers to freeze - this ended up making 7 good sized burgers. I didn't cook them with oil, just dry skillet pan. It did end up using about a cup of bread crumbs and then I let it sit for a bit to stiffen up a bit.

Delicious dinner - it's a hearty burger, you'll love it!

Mushroom Black Bean Burgers

Black Bean Mushroom Burgers

Makes 4 burgers

1 Tablespoon canola oil, plus more for brushing
1 cup finely chopped onion
8 ounces cremini mushrooms, finely chopped
1 clove garlic, minced
½ teaspoon cumin
½ teaspoon smoked paprika
4 slices whole wheat sandwich bread, lightly toasted - I just used bread crumbs
15-ounce can black beans, rinsed and drained
2 ounces (about ½ cup) shredded cheddar cheese - omitted, because I forgot!
Salt and freshly ground black pepper - I did not season with salt or pepper.
4 English muffins, sandwich pockets, or hamburger buns, split and toasted
Salsa and sour cream, for serving (optional)

1. In a large skillet, heat canola oil over medium-high heat. Add onion and cook until golden, about 3 to 4 minutes. Stir in mushrooms, garlic, cumin and paprika and cook until mushrooms have released their juices, about 4 to 6 minutes. Remove from heat and set aside to cool slightly.

2. Tear toasted bread into pieces and place in food processor. Process until broken down into crumbs. Pour the crumbs into a medium bowl. Add the mushroom mixture and beans to the food processor; pulse until combined, but not smooth – leave some chunky bits. Scoop mixture into the bowl with the bread crumbs; add the cheese and season with salt and pepper. - *Again, I just used breadcrumbs *

3. Mix ingredients together and divide into 4 equal portions. With dampened hands, shape each portion into four thick patties. Lightly brush each side of all patties with canola oil.

4. Heat a grill, grill pan or skillet over medium heat. Place patties on the surface and cook until thoroughly heated through and the outside has crisped, about 5 minutes per side. Serve burgers on toasted English muffins and topped with salsa and sour cream, if desired.

1 comment:

Michelle {Brown Eyed Baker} said...

So glad that you enjoyed these burgers!