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30 mins
Moderate
100 cal
4 ppl
Ingredients
1 - 15oz can
Garbanzo Beans
1 - 15oz can
Black Beans, canned, low-sodium
1 cup
Mushrooms
1/8 tsp
Cumin, ground
1/2 tsp
Salt
1/4 tsp
Black Pepper, ground
1/2 tsp
Garlic Powder
1 tbsp
Tomato Paste, unsalted
1/3 cup
Breadcrumbs
1/3 cup
Almond Flour
1/2
Onion, raw
These savory bean and mushroom burgers are protein-packed and seriously delicious. They’re also easy – using canned beans and pantry staples like dried herbs and tomato paste, plus a few fresh veggies to add a burst of flavor.
Nutritional Information
Per serving (4)
Nutrition facts are based on the recipe as listed. Adding protein powder or swapping any ingredients will alter nutritional content.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Directions
1
Place mushrooms in work bowl and pulse until finely diced.
2
Drain water from mushrooms and transfer to a mixing bowl.
3
Add onion to work bowl and run until finely diced.
4
Saute onions and mushrooms in pan on medium high heat for 5 minutes. Transfer to mixing bowl when done.
5
Drain water from beans and chickpeas and place in work bowl. Pulse 4-5 times. Transfer to bowl with onions and mushrooms.
6
Add spices, tomato paste, panko and flour to bowl. Mix to combine.
7
Form patties the size of your palm (approx. 3.5 oz) with the mixture.
8
Heat oil in pan over medium heat, add patties to pan and cook for 5 minutes on each side, until browned.
NEVER use the nutribullet Cup to blend hot, warm, or carbonated ingredients. DO NOT blend for more than one minute when using the nutribullet Cup.
Blending hot, warm, or carbonated ingredients in a nutribullet Cup may result in over-pressurization, causing the Cup to forcefully separate when removed from the Motor Base or upon opening, which may expel hot contents and/or exposure to the blades, both of which may cause serious bodily injuries.
