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Name: Mushroom Black Bean Burger with Chipotle Aioli
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 2 tablespoon Olive Oil; 1 yellow onion; 8 mushrooms; 1 can black beans rinsed and towel dried; 1 cup brown rice cooked; 1 tablespoon beets finely chopped; 1 teaspoon chili powder; 1/4 teaspoon ground cumin; 1/4 teaspoon black pepper; 1 tablespoon bbq sauce; 1 teaspoon salt; 1 egg white

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INGREDIENTS

2 tablespoon Olive Oil
1 yellow onion
8 mushrooms
1 can black beans ; rinsed and towel dried
1 cup brown rice ; cooked
1 tablespoon beets ; finely chopped
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1 tablespoon bbq sauce
1 teaspoon salt
1 egg white

Servings

INSTRUCTIONS

Heat the oil in a large sauté pan until very hot but not smoking. Cook the onions and mushrooms, season with a pinch of salt and pepper, stirring occasionally, until browned, about 10-15 minutes.

Combine mushrooms, onion, beets, and beans in food processor. Pulse until combined and slightly broken down (you don't want mush). In a large bowl, combine the mushroom mixture with the brown rice. Stir in barbecue sauce and remaining ingredients -- through egg white. Form into four 6 oz patties. Veggie burgers have a habit of falling apart a bit, so don't sweat it if they don't make it to the pan in one piece. You can always smoosh them together with your spatula and no one will ever know. If you want to help them hold up a bit, let them rest in the fridge for at least 20 minutes before cooking.

Heat olive oil in a cast iron or non-stick skillet over medium. Grill burgers for 2 minutes on one side. Turn and top with Monterey Jack and grill for another 2 minutes or until cheese is melted.

For the Chipotle Aioli:

1/2 cup mayo

1 tablespoon chipotle adobo sauce (from the can)

1 garlic clove, minced

1 tablespoon olive oil

pinch of salt

Combine all ingredients.

NOTES

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Mushroom Black Bean Burger with Chipotle Aioli

2 tablespoon Olive Oil
1 yellow onion
8 mushrooms
1 can black beans rinsed and towel dried
1 cup brown rice cooked
1 tablespoon beets finely chopped
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1 tablespoon bbq sauce
1 teaspoon salt
1 egg white

Heat the oil in a large sauté pan until very hot but not smoking. Cook the onions and mushrooms, season with a pinch of salt and pepper, stirring occasionally, until browned, about 10-15 minutes.

Combine mushrooms, onion, beets, and beans in food processor.  Pulse until combined and slightly broken down (you don't want mush). In a large bowl, combine the mushroom mixture with the brown rice. Stir in barbecue sauce and remaining ingredients -- through egg white. Form into four 6 oz patties. Veggie burgers have a habit of falling apart a bit, so don't sweat it if they don't make it to the pan in one piece.  You can always smoosh them together with your spatula and no one will ever know.  If you want to help them hold up a bit, let them rest in the fridge for at least 20 minutes before cooking.

Heat olive oil in a cast iron or non-stick skillet over medium. Grill burgers for 2 minutes on one side. Turn and top with Monterey Jack and grill for another 2 minutes or until cheese is melted.

For the Chipotle Aioli:
1/2 cup mayo
1 tablespoon chipotle adobo sauce (from the can)
1 garlic clove, minced
1 tablespoon olive oil
pinch of salt

Combine all ingredients.

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Nutrition

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Serving Size: 1 Serving (155g)
Recipe Makes: 6 Servings

Calories: 235
Calories from Fat: 23 (10%)

Amt Per Serving		% DV

	Total Fat 2.5g	3 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 0.7g
Cholesterol 0mg		0 %
Sodium 564.6mg		19 %
Potassium 459.7mg		12 %
Total Carbohydrate 43.9g		13 %
	Dietary Fiber 7.8g	31 %
	Sugars, other 36.1g
Protein 10g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 235

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