Bean & 'Bello Burger

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

From the kitchen of Carly

Meaty portobello mushrooms give these black bean burgers serious substance and savor. Sautéed vegetables bind with smashed beans into patties that brown beautifully, holding together with just egg whites and a touch of honey mustard. Satisfying enough to convert any burger skeptic.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

14 tablespoons canola oil
12 medium portobellos, diced
11/2 red onion, diced
11/2 green bell pepper, cored, seeded and diced
11 can (15 ounce) black beans, drained and rinsed
11/4 teaspoon paprika
11/4 teaspoon garlic powder
11/8 teaspoon freshly ground black pepper
12 egg whites
11 tablespoon honey mustard
11 tablespoon Worcestershire sauce
16 tablespoons dried breadcrumbs
14 whole-wheat buns
11/2 cup barbecue sauce
14 lettuce leaves
14 tomato slices

Instructions

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.