Ingredients

black bean mushroom burger patties

• 2 cans (15 oz each) black beans, drained (don’t rinse)
• 2 medium portobello mushrooms, small diced with stems and gills removed first (see note)
• 1/2 red onion, diced
• 1 cup baby spinach, packed (see note)
• 3-4 egg whites, lightly beaten
• 1 cup panko breadcrumbs
• 4 cloves garlic, minced
• 1 1/2 teaspoons cumin powder
• 1/2 teaspoon chipotle pepper powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

chipotle mayo

• 1/2 cup mayo
• 2 tablespoons milk (cows, almond, soy, coconut)
• 2 chipotle peppers + 1 tablespoon adobo sauce
• 1 pinch salt

Directions

chipotle mayo

1. Prepare the chipotle mayo by combining all the ingredients in a food processor or blender.
2. Allow the sauce to cool in the refrigerator while you prepare the burgers.

black bean mushroom burgers

1. Place half the black beans in a medium bowl and using the back of a spoon or a potato masher, mash the black beans until they are mostly broken down.
2. Add the remaining whole black beans, diced mushrooms, onions, baby spinach, 3 egg whites, panko, garlic, cumin, chili powder, salt, and pepper.
3. Stir until everything is combined, then let the mixture sit for 5 minutes.
4. Start forming the burger patties. Make 6-8 burger patties, depending on how big you would like them, make sure the sides are nice and smooth. If the patties are not holding together well, add the last egg white and mix before forming the patties.
5. Heat a skillet over medium heat with oil.
6. When the oil is warm, place the patties in the skillet and allow each side to cook for 4-5 minutes. You can also spray the patties with cooking spray if you do not want to use a lot of oil, but keep in mind you’ll need to be extra gentle. Flip gently and allow to cook on the second side for 4-5 minutes. You can add a slice of cheese at this point if you’d like.