Mushroom and Wild Rice Black Bean Burgers
You'll never miss the meat in these hearty vegetarian Mushroom and Wild Rice Black Bean Burgers.
Servings: 10 burgers
Calories: 213kcal
Ingredients
- 3 tablespoons olive oil
- 1 small onion diced
- 3 large carrots peeled and diced
- 2 cloves garlic minced
- 2 cups chopped portabella mushrooms
- 1 cup cooked wild rice
- 4 cups black beans about 2-14.5 ounce cans, divided
- 1½ cups panko breadcrumbs
- ¼ cup fresh minced parsley
- 1 tablespoon mustard
- 1 tablespoon chili powder
- 1 ½ teaspoons salt
- 2 eggs
Instructions
- Heat the olive oil over medium-high heat in a large skillet. Add in the onion, carrots, and garlic and cook until tender and fragrant, about five minutes. Add in the mushrooms and cook until they release almost all of their water, about 10 minutes. Remove from heat and set aside.
- In the basin of a food processor, combine the wild rice and three cups of the black beans. Pulse until it resembles a chunky paste. In a large bowl, mix together the mushroom mixture, the rice mixture, the remaining black beans, and all remaining ingredients until well combined. Cover and refrigerate for a half hour.
- Preheat oven to 350°F. Line a baking sheet with parchment paper, set aside.
- Form the chilled mixtured into 10 even patties. Place on the prepared baking sheet, and bake in preheated oven for 20-25 minutes, flipping halfway in between, or until the outsides are just barely golden brown.
Nutrition
Serving: 1burger patty | Calories: 213kcal | Carbohydrates: 31g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 33mg | Sodium: 474mg | Potassium: 456mg | Fiber: 8g | Sugar: 3g | Vitamin A: 3474IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 3mg
