You could call them burgers, but to me that means beef. However, that doesn’t mean you can’t make a delicious meat free patty that goes great on a bun, or alongside some greens for a healthful fiber-rich meal, without all the fat. To make this work, the beans and mushrooms need to be dry. Adapted from Bush’s Beans recipe.

Two 15 ounce cans black beans, rinsed and drained very well
½ cup flour – ideally whole wheat
¼ cup salsa
¼ – ½  cup breadcrumbs
1 4oz can mushrooms drained and patted dry
2 cloves garlic rough chopped
½ onion rough chopped
2 tsp ground cumin
1 tsp salt

Put onions and garlic in food processor, process until smooth. Remove to fine sieve to drain. Press to drain liquids.






Place beans in food processor; process until almost smooth.










Add flour, breadcrumbs, mushrooms, onion garlic mixture, cumin and salt. Process until well combined. It will look like refried beans.










Form mixture into 4-6 balls and refrigerate at least 1 hour or up to overnight before cooking.











Just before cooking, form chilled balls into patties about ½ inch thick. Heat barbecue grill or ridged grill pan (I used a cast iron pan) over medium heat. Coat grill or pan lightly with oil.

Place the patties on the grill or in pan and cook until browned and heated through, 4 to 5 minutes per side. It sure looks like a burger.










Served with a green salad and chipotle mayonnaise from the previous post. Or skip that for a vegan meal. If you wanted to be gluten free, substitute corn meal for the bread crumbs and flour.











The flavor is fine but perhaps they processed a little too long in the food processor. If I do them again, I may have them a little coarser.

Until next time, Eat Well & Keep Digging!

The Gastronomic Gardener