Most American’s like to have meat at every meal. We have been conditioned to think we are lacking in protein, which is not true at all. If anything we eat too much protein. But we all like what we eat and that’s ok. Here on the farm we eat our fair share of chicken and beef. We raise the beef we eat and sale some as well so our freezer is always full. As someone who avoided most meats in the past, we plan a vegetarian night at least once a week. It works out great for us!
There are many dishes out there that are full of flavor as well as nutrients. Black beans are full of protein, fiber, molybdenum, zinc, and copper. We have a few meatless recipes that we enjoy from time to time, but this recipe for our black bean and mushroom burgers is delicious, especially with goat cheese, vegan mayo, sundried or fresh tomatoes and a pickle on the side. They are so easy to make. They will keep in the fridge for a few days, but they never go to waste here on our farm!
15 oz. black beans, rinsed and drained
½ bell pepper
1 cup mushrooms, washed and dried
4 garlic cloves
1 Tbs. cumin
1 Tbs. chili powder
1 Tbs. hot sauce
½ cup + 2 Tbs. bread crumbs, gluten free
Salt and pepper to taste
Preheat oven to 350 degrees. In a medium size bowl add black beans and smash with a fork or potato masher. Then add the egg, cumin, chili powder, hot sauce and bread crumbs. Next, in a food processor add onion, bell pepper, garlic and mushrooms blend. After blended add to beans and mix well. Grease a pan and pat out burgers. Put into oven and cook for 15 minutes and flip and cook for another 10 minutes. I usually get 6 to 8 burgers. Enjoy!