I have always wanted to make a homemade mushroom burger and then came across this recipe from the New York Times online recipes. After reading the reviews, I was sold. The recipe is very easy and is a healthy substitute when you are wanting a burger… and don’t forget to add all the fixings!

Recipe by Mark Bittman

  • YIELD: 8 small burgers, 4 supersize
  • TIME: 35 to 45 minutes with cooked beans

INGREDIENTS

  • ¼ cup dried, stemless porcini mushrooms
  • 2 cups cooked or drained canned black beans
  • 1 teaspoon roughly chopped garlic
  • ¾ cup rolled oats, or more if needed
  • 2 teaspoons smoked paprika or chili powder
  • 1 teaspoon cumin
  • 1 tablespoon soy sauce
  •  Salt and black pepper
  •  Bean-cooking liquid, porcini soaking liquid or water
  • ¼ cup chopped cilantro
  • 2 tablespoons olive oil

PREPARATION

  1. Soak the mushrooms in hot water for 5 to 10 minutes; roughly chop.
  2. Put the mushrooms, beans, garlic, oats, spices and soy sauce in a food processor with a sprinkle of salt and pepper. Let the machine run until the mixture is combined, not puréed, about 30 seconds. (Or use a potato masher.) Add oats to thicken, or liquid to thin, as needed.
  3. Stir in the cilantro, and let sit for 5 minutes.
  4. Shape into 4 large or 8 small patties; let them sit for 5 minutes.
  5. Put the oil in a large skillet over medium-low heat. Cook until crisp on one side, about 5 minutes. Flip and cook until the burgers are crisp on the other side, another 5 minutes or so. Serve with the usual fixings.