July 21, 2017
Bean & Veggie Burger
5 Cups Portabella Mushrooms, Chopped
1 Cup Onion, Chopped
¼ Cup Corn
1 TSP Garlic, Chopped
¼ TSP Salt
¼ TSP Black Pepper
1 Can Black Beans, 15-oz.
½ Cup Egg Whites
¼ Cup Fresh Basil, Chopped
¼ Cup Whole Wheat Flour
1 TBSP Reduced-Fat Parmesan, Grated
- Add mushrooms, onion, corn, garlic, salt and pepper. Cook about 10 minutes, until softened. Transfer to a large bowl lined with paper towels to blot away excess moisture.
- Place beans, egg whites and basil into a blender and puree until smooth.
- Combine veggies, bean mixture and flour until mixed well. Stir in parmesan cheese. Cover and refrigerate for at least 1 hour.
- Evenly divide mixture into 6 patties. Bring a nonstick large skillet to medium-high heat. Cook patties until firm and lightly browned, about 3-4 minutes on each side.