|
Yields: 6 servings Prep time: 10 min Cook time: 15 min |
Ingredients: • 2 (15 ounce) cans black beans - drained • 1 (8 ounce) package baby portabella mushrooms - minced • 8 ounces fresh raw riced cauliflower • 2 tablespoons minced garlic • 1½ tablespoons Worcestershire sauce • 1 teaspoon ground cayenne pepper • 1 tablespoon dried parsley • 1 tablespoon salt • 1 tablespoon black pepper • 3 eggs (or vegan plant- based substitute) • 1 cup Parmesan cheese (finely grated) • 1 cup bread crumbs • 2 tablespoons olive oil • buns, lettuce, tomato, avocado - whatever fixins' you like on your burger! |
TOOLS NEEDED:
INDUCTION 21 CERAMIC COATED FRY PAN (11 IN.)
INDUCTION 21 CERAMIC COATED FRY PAN (11 IN.)
1. Mash the black beans with a fork or a potato masher. Add the minced mushrooms and mix until fully incorporated.
2. Add in the riced cauliflower. Then add the garlic and Worcestershire sauce.
3. Add all of the dried spices, breadcrumbs, and Parmesan cheese. Mix thoroughly.
4. Use hands to form patties. Add olive oil to pan and heat over medium. Add in the burgers.
5. Reduce heat to medium-low and cook for 5-7 minutes. Flip and cook for another 5-7 minutes. (Cook time will depend on thickness of burgers.)
Repeat steps to cook all patties in 2 batches.
6.) Remove from pan. Serve on buns with your favorite condiments. We made ours with tomato, lettuce, and avocado!
