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.