Name: Black Bean and Mushroom Veggie Burgers with Chermoula
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: ½ lb (225 g) white mushrooms; 1 can (19 oz/540 ml) black beans, rinsed and drained; 1 cup (70 g) panko breadcrumbs; 1 egg, lightly beaten; ¼ lb (115 g) portobello mushrooms, cut into ½-inch (1 cm) thick slices; 2 onions, cut into ½-inch (1 cm) thick rounds; 6 hamburger buns; Chermoula, to taste

Ingredients

Patties
- ½ lb (225 g) white mushrooms
- 1 can (19 oz/540 ml) black beans, rinsed and drained
- 1 cup (70 g) panko breadcrumbs
- 1 egg, lightly beaten
Toppings
- ¼ lb (115 g) portobello mushrooms, cut into ½-inch (1 cm) thick slices
- 2 onions, cut into ½-inch (1 cm) thick rounds
- 6 hamburger buns
- Chermoula, to taste

Preparation

Patties
- Preheat the grill, setting the burners to high. Oil the grate.
- In a food processor, chop the mushrooms. Add the beans and purée until smooth. Transfer to a bowl. Add the remaining ingredients and mix to combine well. Season with salt and pepper.
- Using your hands, form the bean mixture into 6 patties. Place them on a large, oiled plated.
Toppings
- Grill the patties on the barbecue for 3 minutes on each side, handling them carefully. Meanwhile, grill the portobello mushrooms for 5 minutes and the onions for 8 minutes or until they are tender-crisp. Grill the hamburger buns, if desired.
- Spread the insides of the buns with chermoula. Place a patty on each bun bottom. Top with the grilled portobello mushrooms and onions. Close with the bun tops and serve.

Black Bean and Mushroom Veggie Burgers with Chermoula

Categories

Ingredients

Patties

Toppings

Preparation

Patties

Toppings

Personal Note

To help you with this recipe

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