Black Bean, Walnut and Mushroom Burgers

12 Feb

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Today marks the beginning of my cleanse. It’s a bit intimidating. No gluten, dairy, sugar, vinegar, coffee or alcohol for awhile. A month, at least. So, last night, for our “last supper”, I made these gluten free black bean burgers. And I covered them in lots of tangy mayo and homemade sweet relish. Devine.

Black Bean, Walnut and Mushroom Burgers

(Makes 6)

1.5 cans on black beans, rinsed and well drained
Approx 10 white mushrooms, sliced
1 cup walnut pieces
1 onion
1/2 cup cornmeal
1 egg
3 cloves garlic
Fresh parsley
1.5 teaspoons ground cumin
1 tablespoon curry powder
1.5 teaspoons red chilli flakes (I enjoy spicy)
1 tablespoon olive oil
Salt and pepper

1. Dice onions and slice mushrooms, and sauté over med-high heat until onions are soft and mushrooms have reduced. Turn to medium heat and add chopped garlic, salt and pepper, cumin, curry powder and chilli. Fry for another few minutes, until fragrant. Preheat oven to 400.
2. In food processor, add beans, walnuts, corn meal, olive oil, egg, mushroom and onion mixture, fresh parsley and a pinch more salt. Pulse until just mixed (do not over mix).
3. Once combined, form into patties and place on greased baking sheet. Bake for 15 minutes at 400.
4. Carefully remove with spatula, and serve with whatever toppings you like. I chose avocado, mayo, tomato, relish and fresh basil.

Things might get a bit “inventive” around here for the next little while, but hopefully you’ll enjoy some of the ultra healthy recipes and stick with me!

Because of this new food challenge, I’ve joined Our Growing Edge,Our Growing Edge is the part of us that is still learning and experimenting. It’s the part that you regularly grow and improve, be it from real passion or a conscious effort. This monthly event aims to connect and inspire us to try new things”.

Trying new things, growing as a person, why not?

You can find more info about it here: http://bunnyeatsdesign.com/our-growing-edge/

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3 Responses to “Black Bean, Walnut and Mushroom Burgers”

  1. Sheila February 13, 2013 at 1:18 am #

    I tried (and failed miserably) and making homemade veggie burgers this week with navy beans and potatoes. They were totally crumbly and basically a huge mess. Sigh. Is egg the trick to keeping burgers together? (and if yes, do you use the whole egg, as opposed to just whites/yolks?)

    • food,mostly February 13, 2013 at 9:25 am #

      Hi Sheila!

      Yes, I believe egg is essential for binding purposes, along with some bread crumbs or flour (or in this case, cornmeal). I indeed used the whole egg.

      I’ve had disasters like yours in the past, I feel your pain! I hope your next batch is more successful!

Trackbacks/Pingbacks

  1. Food and Frivolity, 2013 in Photos and Recipes | food, mostly - January 1, 2014

    […] classes.  I did a sugar-free, gluten and dairy free cleanse. And instead of studying I made these black bean, walnut and mushroom burgers. This recipe is  hands down my most popular in terms of hits and […]

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