Fiber-packed pinto beans are slightly sweeter than black beans but will also work well with the flavors in this burger.
8 whole-wheat slider buns
12 ounces cremini mushrooms, cut into 1/4-inch-thick slices
3 green onions
2 garlic cloves
1 (15-ounce) can unsalted black beans, rinsed and drained
2 tablespoons fresh lemon juice
1/2 teaspoon ground cumin
3/8 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1 egg white
2 teaspoons canola oil, divided
4 tablespoons canola mayonnaise
1 avocado, peeled and diced
3 oranges, cut into sections
How to Make It
Hollow out top halves of buns, leaving a 1/2-inch-thick shell. Place the torn bread in a food processor; pulse until coarse crumbs form. Place crumbs in a large nonstick skillet over medium heat; cook 3 minutes or until toasted, stirring frequently. Cool completely.
Place half of mushrooms on a microwave-safe plate; microwave at HIGH for 5 minutes, stirring mushrooms once. Repeat procedure with remaining mushroom slices.
Coarsely chop onions, and place in food processor. Add garlic; process until finely chopped. Add mushrooms and black beans; pulse 4 to 5 times. Transfer mixture to a large bowl; stir in reserved breadcrumbs, lemon juice, cumin, 1/4 teaspoon salt, pepper, and egg white. Divide bean mixture into 8 equal portions (about 1/3 cup each), shaping each into a 3/4-inch-thick patty.
Heat a skillet over medium heat. Add 1 teaspoon oil; swirl to coat. Add 4 patties; cook 3 minutes on each side or until browned and thoroughly heated. Repeat with remaining oil and remaining patties. Place sliders on buns; spread evenly with mayonnaise.
Combine avocado, orange sections, and remaining 1/8 teaspoon salt. Serve with sliders.
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My market did not have whole-wheat sliders buns so I just made regular size burgers on whole-wheat buns. I didn't bother to make the bread crumbs and used pre-made. I also sauteed the mushrooms in a bit of olive oil rather than microwave them. Flavor was great - we really liked the sliced avocado on the burger vs. with the orange slices. Too bad they are so crumbly, it was messy to eat them. But I'd make them again.
I have made these veggie burgers twice. The flavor is very good. Be careful not to over process the ingredients. The second time the batter was pretty wet and the patties didn't hold together as well. Keep the consistency to a rough chop. I served mine on slider buns with vegan mayo and slices of avocado rather than the avocado salad on the side. The richness of the avocado was a good compliment to the burgers.
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