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Anne Burrell's Mushroom and Black Bean Burger | Worst Cooks in America | Food Network

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Mushroom and Black Bean Burger

Cultural Context

The mushroom and black bean burger is a popular American vegetarian option that emerged in the late 20th century as plant-based diets gained traction. This dish highlights the versatility of mushrooms and beans, providing a hearty and satisfying alternative to traditional meat burgers. With the rise of health-conscious eating and environmental awareness, variations of this burger have spread globally, making it a staple in many vegetarian and vegan menus.

AmericanUSmain
45 min
medium
4 servings
Servings4
1 can (15 oz) black beans
1 medium onion, finely chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon cumin seeds
1 cup cracker crumbs
1 large egg
1 teaspoon smoked paprika
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
8 oz portobello mushrooms, finely chopped
2 tablespoons mayonnaise
2 tablespoons ketchup
2 tablespoons pickled juice
4 leaves iceberg lettuce
1 small red onion, sliced
4 pickles, for garnish
4 slices American cheese

Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.

egg

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal is a common egg substitute that binds ingredients together.

breadcrumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats can provide a healthier binding option with more fiber.

avocado

🥗Healthier: hummus

💰Cheaper: mayo

Hummus adds creaminess while being lower in calories than avocado.

burger buns

🥗Healthier: whole grain buns

💰Cheaper: white bread

Whole grain buns offer more nutrients and fiber.

1

Drain and rinse black beans, then spread them out on a sheet tray and pat dry.

2

Toss black beans in the oven for about 15 minutes.

3

Toast 1 teaspoon of cumin seeds in a dry sauté pan.

4

Dice an onion by cutting off the stem end, halving it, slicing it, and then dicing it.

5

Coat the pan with oil and add the diced onions, sprinkling with salt.

6

Cook onions until they turn from opaque white to translucent and golden.

7

Smash 4 cloves of garlic and add them to the cooked onions, cooking for an additional minute or two until fragrant.

8

Grind the toasted cumin seeds using a food processor or spice grinder.

9

Dice portobello mushrooms after removing the stems and scraping out the gills.

10

Sauté the diced mushrooms in the pan until they release their water and the pan is dry, seasoning with salt.

11

In a food processor, combine the sautéed onions and garlic, cracker crumbs, egg, ground cumin, smoked paprika, Dijon mustard, Worcestershire sauce, and sautéed mushrooms.

12

Pulse the mixture to combine, then add the black beans and pulse again to maintain some texture.

13

Transfer the mixture to a bowl and form it into about four burger patties.

14

Heat a pan and prepare the garnish by mixing mayonnaise, ketchup, and a splash of pickled juice for the special sauce.

15

Chiffonade iceberg lettuce and slice red onion and pickles for garnish.

16

Toast sandwich-sized English muffins for the burgers.

17

Assemble the burgers by spreading special sauce on the muffin, adding the burger patty, pickles, onions, and lettuce, then topping with the other muffin half.

Cooking Techniques

sautéingmashinggrilling

Equipment Needed

sheet traydry sauté panknifecutting boardfood processorpan

Spice Level:

🌶️🌶️🌶️

Dietary

vegetarian

Allergens

eggsgluten

Also Known As

Veggie BurgerPlant-Based Burger

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