While on vacation in Mazatlán, Mexico, we tasted banana margaritas, and ever since we’ve been attempting to recreate them at home. Great memories are evoked by this recipe. Use margarita glasses with a sugar or salt rim to serve.
| Prep Time: | 25 mins |
| Cook Time: | 35 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 8 burgers |
Ingredients
- 1 (16 ounce) package cremini mushrooms, cut in half
- ½ small onion, chopped
- 3 tablespoons olive oil, divided
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (8.8 ounce) pouch cooked brown rice, cooled
- ½ cup walnuts
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 2 teaspoons soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon kosher salt, or more to taste
- ½ teaspoon ground black pepper, or more to taste
- 1 large egg
- ¾ cup dry bread crumbs
- 8 slices Muenster cheese (Optional)
- 8 (2 ounce) hamburger buns, split and toasted
Instructions
- Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with foil.
- Place mushrooms and onion on the prepared baking sheet. Drizzle with 1 tablespoon oil and toss to coat.
- Roast in the preheated oven for 10 minutes. Reduce heat to 425 degrees F (220 degrees C) and add black beans to the pan. Cook until mushrooms and onions are browned and beans are dried on the surface, about 5 more minutes.
- Remove from the oven and let mixture cool for 10 minutes.
- Transfer mixture to a food processor. Add rice and walnuts and pulse until roughly chopped. Add Worcestershire sauce, ketchup, soy sauce, garlic powder, paprika, chili powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper and pulse until just combined. Add egg and pulse until just combined.
- Transfer mixture to a medium bowl and fold in bread crumbs until well mixed. Chill for 10 minutes.
- Form mixture into 8 patties and season each with salt and pepper.
- Heat 1 tablespoon oil in a large skillet. Add 4 patties and cook, undisturbed, until browned and a nice crust has formed, about 4 minutes. Flip and cook until done, 4 to 5 more minutes. Top with Muenster cheese and place on toasted buns.
- Add remaining 1 tablespoon oil to the skillet and repeat to cook remaining patties.
- Try wetting your hands a bit before forming each patty so the mixture doesn’t stick to your hands.
- Try portobello mushrooms (or any type) in place of creminis, and white Cheddar instead of Muenster.
- Alternatively, the patties can be seared for 2 minutes on each side and baked in a 375 degree F (190 degree C) oven for 10 minutes.
- Follow recipe through Step 7. Layer shaped patties between pieces of parchment or waxed paper and freeze inside a zip-top freezer bag. When ready to cook, heat oil in a large nonstick skillet over medium-high heat. Sear burgers for 2 minutes per side, then transfer to a parchment-lined baking sheet. Bake in a preheated 375 degree F (190 degree C) oven until heated throughout, about 20 minutes, flipping halfway through.
Reviews
I have never been a huge fan of veggie burgers, but this is tasty. One addition which have found elevates a veggie burger to where you forget it’s not meat is to add thin slices of red onion to the burger. Don’t ask me why, it just tastes great.