Mushroom, Rice, and Black Bean Burgers

It's that time of year!!

I mean, it's always that time of year (for burgers), but especially this week as it's the first week of JULY!

​We've been getting all kinds of greens from our CSA, which I've used to make salads, lettuce tacos, and my favorite green juice. We are also currently in the short window that is strawberry season, and I've made all kinds of goodies with those, like strawberry rhubarb crisp and strawberry chia fruit roll ups. What a time to be alive!

I made these burgers because we had leftover rice in the fridge. We also happened to have all of the other ingredients, so they came together really quickly and easily. These burgers are a great way to use up leftover ingredients, and they're also incredibly flavorful and satisfying. 

If you like a little heat in your burger, try adding cayenne or jalapeno to the mix!

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Mushroom, Rice, and Black Bean Burgers

makes 8 patties

1.5 cups (or 1 can) cooked black beans, rinsed and drained
1/2 yellow onion, diced
1 bell pepper, diced
1.5 cups mushrooms, chopped
4 cloves garlic, chopped
1 cup cooked rice (I had leftover basmati, but any kind will work)
2 flax eggs (2 TBSP flax meal + 5 TBSP warm water, let sit until it's gelled)
1 cup gluten-free oats
1/2 TBSP cumin
1/2 TBSP paprika
1/2 TBSP black pepper
2 TBSP tamari or soy sauce
1 tsp liquid smoke

Make the flax eggs and set aside. 

In a large saute pan (I used cast iron skillet) over medium heat, sautee the onion and pepper for a few minutes until soft. Add the mushrooms and garlic, and keep cooking until the mushrooms are soft and juicy. 

In a food processor, pulse the oats until they reach a rough flour. Add all of the remaining ingredients, including the sauteed veggies and flax eggs. Pulse the ingredients until the mixture is completely combined but still has texture - pieces of veggie, bean, and rice that are intact.

Use your hands to shape into 8 patties, then place them in the refrigerator for at least 20 minutes. When ready to cook, heat the cast iron skillet or a grill pan (they may work on the grill as well, but I haven't tried yet) with a light coating of oil. Cook the burgers over medium heat for about 3-4 minutes, or until lightly browned, on each side. 

These burgers will keep in the fridge for 3-5 days, or the freezer for a few months.