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    Quick & Healthy Recipe: Spicy Mushroom & Black Bean Burger

    Onto the second vegan burger recipe!

    While this one requires a bit longer prep time than the firstblack-beans, it shouldn’t take more than twenty minutes.  This burger freezes very well, so you could make a huge batch and save most of it in the freezer for hurried nights.

    YIELDS: 4 patties

    INGREDIENTS:

    2 14-ounce cans low-sodium or sodium-free black beans, drained and rinsed for about 30 seconds
    1 Tablespoon olive oil
    1/2 cup white mushrooms
    1/2 cup onions, chopped
    3 garlic cloves, minced
    1/2 teaspoon chili powder
    1/4 teaspoon cumin
    1/2 teaspoon cayenne pepper
    1/4 teaspoon paprika
    Pinch of red pepper flakes (optional)
    1/8 teaspoon salt

    INSTRUCTIONS:

    In a medium bowl, mash black beans with a fork or wooden spoon (or, if you really want to get into it, use your hands!). The idea is not to make bean puree, but to achieve a chunky mashed texture. You definitely want solid bits of bean here and there. Once done, set bowl aside.

    In a medium saucepan, heat olive oil. Once hot, add mushrooms. Cook and stir frequently for 2 to 3 minutes. Add onions. Stir frequently for 1 to 2 minutes. Add garlic, and continue to cook until garlic is golden brown.

    Increase heat and add all spices (except salt). Stir frequently for 2 minutes.

    Transfer vegetable mixture into food processor. Add salt. Process for approximately 10 seconds.

    Add vegetable mixture to “bean mush” bowl.  Mix with hands, compressing all ingredients together, making “burger dough”.  Form “burger dough” into four individual patties and cook to your liking (either pan-fry for a few minutes on each side or bake on a lighty oiled baking sheet at 375 degrees Fahrenheit for 7  minutes on each side).

    NOTE: I have been able to get a solid dough without needing to use binders (that said, I don’t mind eating crumbly vegan burgers).  If you want your burgers more solid, feel free to add a half cup of whole wheat breadcrumbs or quick-cooking oats.  Or, if you don’t require a fully vegan recipe, two egg whites will work, too.  Even then, don’t expect these to be as solid as the frozen type you can buy at the grocery store.

    NUTRITION FACTS (for one patty):

    249 calories
    0.5 grams saturated fat
    375 milligrams sodium
    14 grams fiber
    15 grams protein

    Excellent Source of: Folate, iron, magnesium, thiamin

    Good Source of: Manganese, phosphorus, zinc

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