I would love to call this a burger, but can’t wrap my head around that word when this isn’t a “Hamburger.” And to call it anything other than a “patty” would otherwise be wrong, correct?? A meatless patty at that. Would you call it a veggie burger if it only has maybe two veggies (Onion & Mushrooms) in it? I don’t know… let’s just say I made Black Bean & Mushroom patties for a Meatless Friday and they turned out über delicious!
I have tried countless veggie ‘burgers’ and picked up a few tricks at making these patties and lets say the key to your patty would be if the mixture looks too wet, add more breadcrumbs and/or oats. It is a must if you want to form a patty that doesn’t fall apart when you are eating it. And if for some reason it looks to dry and crumbly add more moisture. You need to play it by ear and go from there.
This recipe will give you 6 rather nice sized patties for your meal. You can either enjoy them on a bun or as I did on toasted Gluten Free Rye Bread. Either way, you are sure to enjoy!
Black Bean & Mushroom Patty on Rye
Makes 6 patties
- 2 (15 oz) Cans Organic Black Beans, drained
- 8 oz Baby Bellas Mushrooms
- 1/2 Large Onion
- 3 eggs
- 1 cup gluten free oatmeal
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon powdered garlic
- 1/2 cup Parmesan cheese
- 1 teaspoon seasoned salt
- 1 cup gluten free bread crumbs
- 6 slices provolone cheese
- 1 tablespoon Olive Oil for frying
- 12 slices gluten free rye bread, toasted
- Avocado Slices (optional)
In a food processor add mushrooms and chop.
Next add onions and chop. Then add beans and chop on high. Don’t over process.
Transfer to a bowl and add eggs, oatmeal, Worcestershire Sauce, powdered garlic, Parmesan cheese, seasoned salt and bread crumbs and mix together until you have a nice paste.
In a Large non-stick frying pan over medium heat and add olive oil.
Once the oil is heated, scoop a 1/2 cup of mixture into the pan and gently shape into a patty. The mixture should hold a burger shape. If it doesn’t add more bread crumbs.
Cook patties for 5-6 minutes per side or until golden brown and a crust has formed on each side.
Place a slice of cheese on top and let melt.
Serve with avocados between two slices of gluten free rye bread.