NY TIMES BLACK BEAN BURGER…the best ever!

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

Reduced-fat cheese cuts calories while maintaining flavor.

burger buns

🥗Healthier: whole grain buns

💰Cheaper: white bread

Whole grain buns add fiber and nutrients.

avocado

🥗Healthier: mashed peas

💰Cheaper: sour cream

Mashed peas provide creaminess at a lower cost.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

Drain and rinse 2 cups of black beans until the water runs clear.

Preheat the oven to 350°F and spread the black beans on a baking sheet to dry them out.

Soak dried porcini mushrooms in hot water for about 15 minutes to revive them.

Soak cilantro in cold water, rinse, and mince it finely.

Mince the softened porcini mushrooms and set aside, saving the soaking liquid.

In a food processor, mince the garlic clove.

Add the minced porcini mushrooms to the bowl with the garlic.

Add old-fashioned oats to the food processor and pulse to grind them down.

Add smoked paprika and cumin to the oats in the food processor.

Add tamari or soy sauce to the mixture.

Add the minced cilantro and the black beans to the food processor and pulse briefly to combine, leaving some texture.

Add 1 to 2 tablespoons of the mushroom soaking liquid to the mixture.

Form the mixture into four burger patties.

Heat olive oil in a non-stick pan until hot.

Sauté the patties in the hot oil for 5 minutes on each side until cooked through.

Toast the burger rolls and add jalapeno cheese on top, covering with a lid to melt the cheese quickly.

Assemble the burger with mayonnaise, lettuce, tomato, and salsa.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens