Black Bean Burgers with Portobello Buns

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Life post-thanksgiving is quite hectic. Kristina is focusing on exams, and I am trying to get my class through two more units before winter break! This next dish comes from my love of black bean burgers and my desire to try something new! From the lovely people at pinterest, and even better the author of Rabbit Food for My Bunny Teeth and her post on

I made four burgers with the following recipe (slight modification)

2 cups cooked black beans (i used 1/2 cooked formerally dried, and 1/2 canned)
1/4 cup finely ground flaxseed
1 Tbsp chopped garlic
2 Tbsp freshly chopped cilantro leaves
1/2 tsp red pepper flakes
2 tsp black pepper

Place the ingredients in a large blender, and mix thoroughly, adding water 1 tbs at a time until the consistency is moist but not watery…hopefully like a less firm dough. This is where I screwed up, I overestimated the amount of water needed and ended up with a runny mixture. To compensate for this, I added flour and more flax seed to the mixture, until it was pliable enough to create patties.

I was pleasantly surprised how quickly they cooked! Place the patties on a PAM sprayed skillet, cover, and cook for four minutes. Flip and cook for another four minutes.

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Once the patties are cooked, remove from heat, and prepare your burger! For this particular meal, I used two portobello mushrooms as buns. I totally missed the part in the directions where it said to grill them, and the portobellos were consumed raw (which is ok…but I will cook them next time!). I also added lettuce, tomato, avocado slices and jarred artichoke hearts. The combination was heavenly, although quite cumbersome to eat!


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