Healthful veggie-burgers are gaining in popularity and these are just about the tastiest ones we’ve ever tried: they’re hearty and flavorful, and while grilling gives them a smoky flavor that is just irresistible, you can pan-fry them, too.
Surprisingly quick to make, and delightfully substantial.
1 tablespoon olive or canola oil
1 onion, finely chopped
8 ounces mushrooms, finely chopped
2 garlic cloves, minced
½ teaspoon ground cumin
1 ½ cups cooked black beans (or 1 15-ounce can, drained)
¼ cup packed fresh cilantro leaves
2 ounces soft goat cheese, crumbled (optional)
4 slices stale or toasted sandwich bread, processed to make bread crumbs
Salt and black pepper, to taste
6 hamburger buns or hard rolls
1. Prepare a medium-hot fire in the grill with a lightly-oiled vegetable grill rack in place.
2. Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until golden, about 4 minutes. Add the mushrooms, garlic, and cumin and cook, stirring, until the mushrooms have released their juices, about 5 minutes.
3. Spoon the mixture into the food processor. Add the beans and cilantro and process briefly until well combined but still chunky. Spoon into a bowl, stir in the goat cheese, if using, and bread crumbs. Season generously with salt and pepper.
4. With wet hands, form the mixture into 6 burgers. Mist both sides with nonstick spray.
5. Grill the burgers until crisp and heated through, about 5 minutes per side.
6. Serve the burgers on the buns, passing salsa at the table.
Adapted from “The Vegetarian Grill” by Andrea Chesman (Harvard Common Press, 1998). Copyright (c) 1998 by Andrea Chesman. Reprinted by permission of Harvard Common Press.
Adapted from “The Vegetarian Grill” by Andrea Chesman (Harvard Common Press, 1998).
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