BLACK BEAN VEGGIE BURGERS
RECIPE TYPE
Vegetarian
SERVES
4
Cook Time: 15 min
Ingredients
4 tbsp Longo’s Essentials 100% Pure Canola Oil, divided
1 pkg (227g) Longo’s Whole Cremini Mushrooms, thinly sliced
2 cloves garlic, minced
1 can (540mL) Longo’s Essentials Black Beans, drained and rinsed
1/2 cup Longo’s Organic Rolled Oats
1 tsp Longo’s BBQ Rub
1 tbsp Longo’s Curato Silver Label Balsamic Vinegar of Modena
3 tbsp chopped fresh Longo’s Organic Cilantro
1 pkg (200g) Longo’s Brioche Burger Buns
Longo's Chipotle Ranch Dressing (optional)
Directions
Heat 1 tbsp of the oil in large nonstick skillet over medium-high heat. Cook mushrooms and garlic for about 5 minutes or until golden and liquid evaporates. Add black beans, then sauté for 2 minutes. Let cool slightly.
Scrape into food processor and add oats, BBQ spice and vinegar. Pulse until mixture is combined but not puréed. Stir in cilantro. Shape mixture into 4 burger patties; let stand for 5 minutes.
Heat remaining 3 tbsp oil in same skillet over medium-low heat and add burgers. Cook burgers for about 4 minutes or until golden on bottom. Turn over and cook for about 3 minutes more or until golden and heated through.
Place burgers on buns and drizzle with chipotle ranch dressing, if using. Top with some or all of the garnish options.
Tip: Grill the garnishes – toss red pepper quarters and zucchini slices (lengthwise) in some oil and grill them over medium-high heat for about 8 minutes or until tender and lightly charred. Season with salt and pepper, if desired. (Make-ahead: Grilled veggies can be made ahead and reserved in the refrigerator for up to 1 week.)
NUTRITIONAL INFORMATION
Per serving (burger and bun only): 470 calories
| Protein 16g | Fibre 8g |
| Fat 18g | Sugars 6g |
| Carbs 63g | Sodium 510mg |
