4 slices of whole wheat sandwich bread, lightly toasted
2 tablespoons canola oil, divided
1 medium onion, finely chopped
8 oz. baby bella mushrooms, finely chopped
1 garlic clove, minced
1 teaspoon cumin
1 teaspoon smoked paprika
1 15-oz. can of black beans, drained and rinsed
3/4 cup shredded cheddar cheese
salt and pepper
Hamburger buns of choice (I used kaiser rolls and then English muffins for the leftovers. Both worked well)
Sliced cheese (I used provolone) and sour cream for toppings (optional)
Tear the toasted bread into pieces and put in food processor. Process into crumbs. Remove to another bowl and set aside.
Heat 1 tablespoon canola oil over medium heat in a large skillet. Add the onion and cook for 3-4 minutes until golden. Add the mushrooms, garlic, cumin and paprika to the skillet. Cook until the mushrooms begin to release their juices, approximately 4-6 minutes more. Remove from heat to let cool slightly.
When cool, add the mixture to the food processor or blender, along with the black beans. Pulse until combined, but not smooth. You still want to have some chunks of beans. Scoop mixture into bowl with bread crumbs.
Add shredded cheese to the mixture and season with salt and pepper.
Fold ingredients together and divide into four equal portions (this will make four rather large burger, so you can divide the mixture into smaller portions if you choose). With damp hands, shape each portion into patties.
Heat a skillet with 1 tablespoon canola oil. Place the patties in the skillet and cook until heated through and crisp on the outside, approximately 5 minutes on each side.
Serve burgers on bread of choice. Top with salsa to serve, if desired.
adapted from browneyedbaker.com originally from culinary in the country