NoTakeout! Black Bean Mushroom Burgers make your Friday night a little cool and a lot YUMM! Don’t forget to pickup some sweet potato fries or a spinach salad to go with this amazing burger! Skip the takeout counter it’s grocery store hitting time!
1 tablespoon ground flaxseed
1 tablespoon Worcestershire sauce
½ teaspoon kosher salt, divided
½ teaspoon ground cumin
½ teaspoon black pepper
2 ounces cremini mushrooms
1 (15-oz.) can unsalted black beans, rinsed, drained, and divided
1 large egg, lightly beaten
1 garlic clove, smashed
1/3 cup whole-wheat panko (Japanese breadcrumbs)
1 tablespoon canola oil
1 ½ teaspoons fresh lime juice
1 ripe avocado, peeled and pitted
2 tablespoons plain 2% reduced-fat Greek yogurt
1 tablespoon water
4 whole-wheat hamburger buns, toasted
½ cup finely shredded red cabbage
Place flaxseed, Worcestershire sauce, ¼ teaspoon kosher salt, cumin, pepper, mushrooms, half of the beans, egg, and garlic in a food processor; process 1 minute or until almost smooth. Place bean mixture in a bowl; stir in remaining half of beans and panko.
Heat oil in a large cast-iron or nonstick skillet over medium-high. Fill a ½-cup measure with bean mixture; add to pan. Repeat procedure 3 times to form 4 patties. Flatten patties slightly with the back of a spatula. Cook 2 to 3 minutes on each side or until browned.
Combine remaining ¼ teaspoon salt, juice, and avocado in a bowl, mashing with a fork. Stir in yogurt and 1 tablespoon water. Divide patties among bottom halves of buns; top evenly with avocado mixture, cabbage, and top halves of buns. (recipe: cookinglight.com)
Some Haute iTunes for your Cool Friday Night!