Veggie Bean Burger Bowl
Servings: 8 servings
Calories: 300kcal
Ingredients
- 1 - 15 oz. can of black beans
- 1 - 8 oz. package of baby bella mushrooms*
- 3 leafs of kale
- ½ of a white onion, sliced
- 1 garlic clove
- 1 Tblsp + 1 tsp montreal steak seasoning
- 2 tsp dried parsley
- 1 Tblsp. ground flax
- 1/2 cup breadcrumbs (gluten free if needed)
Instructions
- Drain and rinse beans. Wash and de-stem mushrooms*. Remove kale from stem. Slice white onion.
- Put all mushrooms, kale and onion ingredients in food processor and pulse. You will probably need to scrape sides a few times to really get ingredients processed. Add black beans last and pulse only a few times. You want some black beans to remain intact to provide texture.
- Remove mixture from processor and add to mixing bowl. Mix in remaining ingredients - garlic, ground flax, montreal seasoning and breadcrumbs. Stir well to combine.
- On lightly oiled hot griddle or skillet, form mixture into 8 even patties and cook on each side about 5-7 minutes. Don't flip them too soon! Make sure the bottom is solid before flipping so it doesn't fall apart.
- Build Your Bowl: Add to your bowl fresh spinach, tomatoes, red onion, avocado, sweet potato fries, roasted potatoes, squash and ‘ your burger’. If you want an easy dressing mix a Tblsp. dijon mustard with a splash of apple cider vinegar and 1 garlic clove. Top the bowl with dressing and dig in! Build Your Burger: Top your bun with veggie burger, pickle, onion, vegan cheese and ketchup!
- Store in refrigerator until firm. If freezing, wrap individually in plastic wrap and put in freezer safe container. Freeze for up to 3 months.
Notes
- *I have used white sliced mushrooms and they are great!
Nutrition
Calories: 300kcal