Black Bean Burger

These black bean burgers are really good.  I cut the recipe in 1/2 and made 4 nice size burgers.  I liked frying them in olive oil and butter because it gave it a crispness and flavor that I loved.  I also added about 5 cremini mushrooms chopped really fine.
This is Ree Drummond's recipe. I found it on facebook. You can find her recipe Here



Printable Version
Ingredients:
2 cans (14.5 oz. each) black beans
1 cup Seasoned breadcrumbs
1/4 cup grated White onion
1 whole egg
1/2 teaspoon Chili Powder
Salt and Pepper
Hot Sauce (she used Choloula)
8 slices Swiss Cheese (I used Havartii)
Olive Oil, for frying
Butter for Frying and Grilling
4 Whole Kaiser Rolls or Good Hamburger Buns
Mustard or Mayonnaise
Lettuce
Sliced Tomato
Method:
Drain, but do not rinse, the black beans. Place them in a bowl and use a fork to mash them.  ( I used a food processor and just pulsed) Keep mashing until they are mostly broken up, but still have some whole beans visible. Add the breadcrumbs, onion, egg, chili powder, salt, pepper, and hot sauce. Stir until everything is combined, then let the mixture sit for 5 minutes.

Heat a tablespoon of olive oil with an equal amount of butter in a skillet over medium-low heat. Form the bean mixture into patties slightly larger than the buns you are using. The patties will not shrink when they cook. Place the patties in the skillet and cook them about 5 minutes on the first side. Flip them and place sliced cheese onto each patty, and continue cooking for another 5 minutes. Place a lid on the skillet to help the cheese melt if needed.

Grill the buns on a griddle with a little butter until golden if desired. Spread the buns with mayonnaise and hot sauce or mustard. Place the cheese patties on the buns. Top with lettuce and tomatoes.

Portobella Lasagna Rollups

This recipe came from Ellie Krieger from Food Network.
You can find it Here







Ingredients:
12 lasagna noodles (about 12 oz.)
2 teaspoons olive oil
12 oz. Portabello mushrooms, chopped (about 3 medium
1/2 teaspoon salt
4 cups store-bought marinara sauce
One 15-oz. container part - skim ricotta cheese
One 10-oz. package frozen chopped spinach, thawed and drained
1 large egg, lightly beaten
Freshly ground black pepper
Pinch ground nutmeg
23 oz. grated mozzarella cheese (about 2/3 cup)
1/4 cup grated Parmesan cheese
Directions:
Preheat oven to 375 degrees F.
Cook noodles to al dente according to the directions on the package. Drain them well and spread out onto aluminum foil or waxed paper to prevent them from sticking.
Heat the oil in a large saute pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and all the liquid has evaporate, about 5 minutes. Season with 1/4 teaspoon of salt. Stir in 1 1/2 cups of the tomato sauce and simmer for 2 minutes. In a medium bowl, combine the ricotta cheese, spinach, egg, and remaining 1/4 teaspoon salt, and few turns of pepper and nutmeg.

Spread 1 cup of the tomato sauce on the bottom of a 9" X 12" baking dish. Spread about 2 tablespoons of the ricotta mixture onto a lasagna noodle.Top with about 1 1/2 tablespoons of the mushroom mixture, roll the noodle and place it into the baking dish. Repeat with the remaining noodles. Spread the remaining 1 1/2 cups sauce over the lasagna rolls. Top with the grated cheeses, cover loosely with foil and bake for 45 minutes. Uncover and bak for an additional 15 minutes.

Portobella Lasagna Rollups

This recipe came from Ellie Krieger from Food Network.
You can find it Here







Ingredients:
12 lasagna noodles (about 12 oz.)
2 teaspoons olive oil
12 oz. Portabello mushrooms, chopped (about 3 medium
1/2 teaspoon salt
4 cups store-bought marinara sauce
One 15-oz. container part - skim ricotta cheese
One 10-oz. package frozen chopped spinach, thawed and drained
1 large egg, lightly beaten
Freshly ground black pepper
Pinch ground nutmeg
23 oz. grated mozzarella cheese (about 2/3 cup)
1/4 cup grated Parmesan cheese
Directions:
Preheat oven to 375 degrees F.
Cook noodles to al dente according to the directions on the package. Drain them well and spread out onto aluminum foil or waxed paper to prevent them from sticking.
Heat the oil in a large saute pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and all the liquid has evaporate, about 5 minutes. Season with 1/4 teaspoon of salt. Stir in 1 1/2 cups of the tomato sauce and simmer for 2 minutes. In a medium bowl, combine the ricotta cheese, spinach, egg, and remaining 1/4 teaspoon salt, and few turns of pepper and nutmeg.
Spread 1 cup of the tomato sauce on the bottom of a 9" X 12" baking dish. Spread about 2 tablespoons of the ricotta mixture onto a lasagna noodle.Top with about 1 1/2 tablespoons of the mushroom mixture, roll the noodle and place it into the baking dish. Repeat with the remaining noodles. Spread the remaining 1 1/2 cups sauce over the lasagna rolls. Top with the grated cheeses, cover loosely with foil and bake for 45 minutes. Uncover and bak for an additional 15 minutes.