These were good, but oh-so-messy! The original recipe said to divide the mixture into 4 patties, but they were so huge that we couldn't quite eat them right. I ended up breaking mine into pieces on the plate and using a fork to pick up all the fallen bits. Delicious fallen bits, though.
Adapted from Brown Eyed Baker
1 TBS canola oil, plus more for brushing
1 cup finely chopped onion
8 ounces cremini mushrooms, finely chopped
1 clove garlic, minced
½ tsp cumin
½ tsp smoked paprika (I only had regular paprika)
4 slices whole wheat sandwich bread, lightly toasted
15-ounce can black beans, rinsed and drained
2 ounces (about ½ cup) shredded cheddar cheese
Salt and freshly ground black pepper4
English muffins, sandwich pockets, or hamburger buns, split and toasted (I used our sandwich thins)
Salsa and sour cream, for serving (optional)
In a large skillet, heat canola oil over medium-high heat. Add the onion and cook until golden, about 3 to 4 minutes. Stir in the mushrooms, garlic, cumin and paprika and cook until mushrooms have released their juices, about 4 to 6 minutes. Remove from heat and set aside to cool slightly.
Tear toasted bread into pieces and place in food processor. Process until broken down into crumbs. Pour the crumbs into a medium bowl. Add the mushroom mixture and beans to the food processor; pulse until combined, but not smooth – leave some chunky bits. Scoop mixture into the bowl with the bread crumbs; add the cheese and season with salt and pepper.
Mix ingredients together and divide into 6 portions. With dampened hands, shape each portion into patties. Lightly brush each side of all patties with canola oil.
Heat a grill, grill pan or skillet over medium heat. Place patties on the surface and cook until thoroughly heated through and the outside has crisped, about 5 minutes per side. Serve burgers on toasted buns and topped with salsa and sour cream, if desired.
(Adapted from Culinary in the Country)