These killer vegetarian burgers boast a Portobello mushroom and black bean-based patty topped with avocado, cheese and a fried egg. Special Equipment: Food processor, parchment paper. Courtesy of Eric Bowden of Jack and Lois Diner.
Directions for: Black Mamba
Ingredients
1 Tbsp butter
1 medium onion, finely chopped
2 Portobello mushrooms, finely chopped
2 (14-oz) cans black beans, drained and rinsed
2 Tbsp chili powder
2 Tbsp almonds, ground
1 Tbsp cumin
cup cilantro, chopped
salt, to taste
pepper, to taste
4-6 eggs
4-6 burger buns
2-3 avocadoes, sliced
8-12 oz Cheddar cheese, grated
4-6 oz Sriracha sauce
Directions
1. Heat butter in a large pan over medium heat.
2. Add onions and mushrooms; stir and cook for 5-6 minutes, or until softened, and remove from heat.
3. Pour mushrooms and onions into a food processor; add black beans, chili powder, ground almonds, cumin, cilantro, salt, and pepper.
4. Process until combined but still chunky.
5. Form mixture into 5- or 6-ounce patties; place on a baking tray lined with parchment paper and refrigerate for 15-20 minutes, or until firm.
6. Preheat grill.
7. In a medium pan over medium-high heat, crack and fry eggs until whites are solid.
8. Remove burgers from fridge and grill burgers until crisp.
9. To serve, top each burger with 1 fried egg, 2 oz of cheddar cheese, 1/2 an avocado, and 1 oz of Sriracha sauce.
See more: Vegetarian, Beans, Mushrooms, Cheese, Eggs/Dairy, Comfort Food, Main, Dinner