Last night for dinner I made portobello-black bean burgers. I found a recipe online, but ended up changing some things. The recipe called for baking the burgers in the oven, so I started out doing that, but ended up finishing them on the stove. I went to flip the burgers when they had cooked half their time as the recipe stated, but they were too mushy to flip. So I took them out of the oven and sprayed a non stick skillet with cooking spray to finish cooking them. The burgers weren't nearly as mushy, but were still soft. All of that didn't matter to me though, because they turned out to be delicious!
1 can of black beans rinsed
1 roasted red pepper, chopped
2 tablespoons of brown rice flour (or any flour of your choice)
1 teaspoon mild chili powder
1/4 teaspoon cayenne pepper
ener g egg replacer (equivalent to one egg)
1/2 teaspoon salt
1 large portobello mushroom, chopped
Mash the black beans in a bowl. Clean and chop the portobello mushroom and chop the roasted red pepper, then add into the bowl of beans. Add the ener g egg replacer, flour, chili powder, cayenne pepper, and salt. Mix all the ingredients well and then make into 5 or 6 patties. Spray a non stick skillet with cooking spray and cook over low/med heat for 10-15 minutes on each side.
As you see I had fries with my burger, and for all of those who have been raving about Elise's "Fry Sauce", there it is on my plate! Now I get to rave about it. I first learned about this fantastic sauce from Shen over at The Shenandoah Vegan. The recipe came from Elise at The Veggie-Full Kitchen. You can get the "Fry Sauce" recipe here. I can now rave about the sauce too, and I have to admit....this stuff is da bomb!!!!! Dipping my fries in it was NOT enough. I ended up putting the sauce on my burger also. You definitely need to try it if you haven't.