I did it! A meatless burger that is really, really delicious and that doesn't fall apart. Well, almost doesn't. Even meat lovers tell me that they love these burgers. Now that's high praise! I hope you'll agree. Here's the recipe:
Black Bean Portobello Mushroom Burgers
4 Tbl canola oil, in divided amounts
1-2 cloves garlic, minced
2 medium Portobello mushrooms, coarsely chopped
1 medium onion, coarsely chopped
1/2 green pepper, coarsely chopped
1 egg, beaten
2 Tbl Dijon mustard
1-2 Tbl maple syrup
1-2 Tbl Worcestershire sauce
½ cup stale bread crumbs (preferably whole-grain)
1 15-oz. can black beans, rinsed and well-drained
Heat 2 of the tablespoons of oil over low-medium heat. Add garlic, onions, mushrooms, and green pepper. Cook for a few minutes, until softened. Turn off the heat, and let the mixture cool a bit.
Combine the egg, mustard, syrup, and Worcestershire sauce in a large bowl. Add the breadcrumbs and shmush around until well mixed.
Place the cooked vegetable mixture and the black beans in a food processor. Pulse a few times until the pieces are small. Don't overdo it, though — you don't want a smooth, gluey paste.
Now add that mixture to the egg mixture and combine well. Shape into patties as best you can.
Wipe out the pan you used before, and heat the remaining 2 tablespoons of oil over medium heat. Place the patties in the pan, and leave them alone! Let them cook for 7 minutes. This is your best chance for them to form a bit of a crust and hold together well. Then carefully flip them over and cook for another 7 minutes. Voila!
This recipe makes around 4 patties, but you may want to double it and freeze some. Give it a try, and let me know what you think.