Friday, February 13, 2009

Bean & 'Bello Burger

Maybe I need to start subscribing to Self magazine because I keep finding excellent recipes from it online. I was drawn to this recipe because it hides little bits of portobello mushroom in the burger. This was easy to make and was very VERY good! We really liked it a lot, especially with our favorite Sweet Baby Ray's bbq sauce. He expressed that he enjoyed how the portobello subtly added a meaty taste to the burgers. His words! We would definitely make these again.


Bean & 'Bello Burger
Self, Feb.2009

4 tablespoons canola oil
2 medium portobellos, diced
1/2 red onion, diced
1/2 green bell pepper, cored, seeded and diced
1 can (15 ounce) black beans, drained and rinsed
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground black pepper
2 egg whites
1 tablespoon honey mustard
1 tablespoon Worcestershire sauce
6 tablespoons dried breadcrumbs
4 whole-wheat buns
1/2 cup barbecue sauce
4 lettuce leaves
4 tomato slices

Heat 2 tablespoons oil in a large skillet over medium heat. Add mushrooms, onion and bell pepper. Cook, stirring occasionally, until pepper begins to soften, 4 to 5 minutes. Add beans, paprika, garlic powder and black pepper. Cook, smashing beans with the back of a spoon, 1 to 2 minutes more. Transfer mixture to a bowl and mix in eggs, mustard, Worcestershire sauce and breadcrumbs. Form into 4 patties. Wipe out skillet; heat remaining 2 tablespoons oil over medium heat and cook burgers until brown and feels firm, 6 to 7 minutes each side. Place on buns; top with barbecue sauce, lettuce and tomato.

Yield: 4 servings

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