After making those sloppy Joes, I had several hamburger buns hanging around that needed something to go in the middle of them...a burger, appropriately enough. I basically pulled ingredients out of my fridge and threw them together to make Mushroom, Bean, and Spinach Burgers. They were nice and creamy on the inside because of the beans, but the outside was nice and crispy. I dressed mine simply with Dijon mustard, because I really need to go grocery shopping and didn't have much in the way of burger accoutrement, but you can use anything you like. These would probably be great with sliced avocado, tomato, and leaf lettuce.
Mushroom, Bean, and Spinach Burgers
1 15-oz can pinto beans, drained and rinsed
2 cups finely chopped mushrooms (1 8-oz package)
2 lg cloves of garlic, minced
1/4 cup minced onion
8 leaves fresh sage, minced
2 tsp minced fresh rosemary
1 tbsp minced fresh parsley
2 tsp paprika
2 cups coarsely shredded fresh spinach
1/2 cup plain dry bread crumbs, or more if necessary
salt and pepper, to taste
2 tsp extra virgin olive oil
4 whole wheat hamburger buns
hamburger toppings and dressings
1. In a medium bowl, mash the beans with the back of a fork; set aside.
2. In a medium non-stick skillet, heat 1 tsp of the oil over medium-high heat. Add the mushrooms, garlic, and onion and saute them until they reduce in volume by approximately half.
3. Add the spinach, sage, rosemary, parsley, paprika, salt, and pepper to the mushroom mixture and stir this together until the spinach wilts. A little water may be necessary to encourage the spinach to wilt.
4. Transfer the spinach-mushroom mixture to the beans. Add the bread crumbs to the bowl and stir with a fork to combine, mashing the whole mixture together. It should come together and not be very sticky to the touch; more bread crumbs may be needed if the mixture will come together.
5. Lightly dampen your hands with water and make 4 evenly-sized patties.
6. Wipe the pan you used to saute clean with paper towels and reheat the pan over medium heat. Add the remaining oil and allow it to warm up. Place the patties in the pan and cook them until they are browned on the outside and warmed through, about 8 minutes.
7. Serve on whole wheat hamburger buns with any veggies or dressings that you like.
Servings per recipe: 4
Per serving, without buns:
Fat: 3.7 g
Saturated fat: 0.6 g
Cholesterol: o mg
Sodium: 117 mg
Carbohydrates: 24.6 g
Fiber: 5 g
Sugar: 2.6 g
Protein: 7.9 g
Labels: beans, burgers, low-fat, mushrooms, sandwich, spinach, vegan