Ingredients
Scale
- 1 can black beans, drained and rinsed (540 mL)
- 2 tbsp canola oil, divided (30 mL)
- 8 oz crimini mushrooms, sliced (227 g)
- 1/4 red onion, sliced
- 2 cloves garlic
- 1 tbsp Worcestershire sauce (15 mL)
- 1 tsp ground cumin (5 mL)
- 1 tsp smoked paprika (5 mL)
- 1 cup seasoned breadcrumbs (250 mL)
Toppings:
- 5 eggs
- 5 burger buns
- 5 tbsp kimchi (75 mL)
- Chipotle mayo
Instructions
In a large skillet, heat 1 tbsp oil over medium heat. Add mushrooms and sauté until water is released, about 5 minutes. Remove from heat and allow to cool.
In a food processor add cooled mushrooms, black beans, red onion, garlic, Worcestershire sauce, cumin and paprika, pulse until combined. In a large bowl add bean mixture and breadcrumbs, mix until combined. Form into 5 patties and chill for 1 hour on parchment lined tray.
In a large non-stick skillet heat 1 tbsp oil over high heat. Add burgers and cook until browned, about 5 minutes per side.
Meanwhile, in another skillet, cook eggs until they reach desired doneness. Top bun with chipotle mayo, burger patty, 1 tbsp kimchi and fried egg. Serve hot.
Nutrition
- Serving Size: 1 burger
- Calories: 473
- Sugar: 7.4 g
- Sodium: 1219 mg
- Fat: 16.2 g
- Saturated Fat: 3.2 g
- Trans Fat: 0.2 g
- Carbohydrates: 61.2 g
- Fiber: 9.8 g
- Protein: 20.8 g
- Cholesterol: 184 mg