129 kcal. Low Fat Burgers. Even Meat Lovers will love it!
I don’t ever remember ever liking burgers. The thought of swallowing dry meat patties just doesn’t sound appetizing to me. Just envisioning the layer of grease on top is enough to make me gag. Yuck.
I guess I got lucky. I will probably never be tempted to cheat and order a burger. So when it comes to down to cutting out American Fast Food – I really have no qualms or issues at all.
Its always easier to cut out “unhealthy foods” than it is to start implementing “living healthy habits”. Since summer semester started I find that there is less and less time to cook. Calculus class has taken so much of my time…and brain energy. Gone are all the grand plans to “eat healthy” or “nutritionally balanced.” Sometimes I feel embarrassed to admit that as a “foodblogger” because I’m “suppose to” be role model for other people. Reality is that life gets busy and sometimes you just gotta live by the 80:20 rule! (80% healthy, 20% cheat meals).
Its been some time since I have meal prepped again. Being on vacation for so long has really spoiled me. I’ve been getting so lazy in the kitchen. But ever since we started making and eating these mushroom burgers, I don’t think I could go back to store-brought veggie/vegan burgers again! We had one Mexican Veg burgers from Sprouts which I thought tasted pretty ok, but compared to these homemade ones – OURS taste so much more meatier and flavorful! So Zoe and I have been WAY more motivated to meal prep again – just so I can have a stack of these to enjoy all the time!
What I love about these mushroom and black bean burgers is that they are SO FLAVORFUL, SO HEALTHY, AND SO FILLING. No grease. No under seasoned patties. No more dry ground meat.
These are packed full of fiber and vitamins! A delicious, healthy veggie alternative made with black beans, broccoli, oats and mushrooms! I personally don’t digest beans very well (ASIAN GENES) so I find having one portion of these at a time is just perfect to keep me satiated without feeling bloated. Each ingredient is finely chopped /mashed which aids the process of digestion.
We’ve made this several times and I love having this with some cooked veg, sunny side up egg or salad. I usually make a big batch and store this in my fridge/freezer for a quick snack or meal!
We also recently tried making mini meatballs out of the batter (it made 60!!!) and I have to say it goes SO WELL with marinara sauce!
So excited for our next meal prep session because these will definitely be on the list!
- 3 cups (172g) mushrooms, finely diced
- 1 can black beans, drained and rinsed
- 1 cup (91g) minced broccoli
- ½ cup (80g) white onion, minced FINELY
- 3 large eggs, beaten
- ½ cup + 2 Tbsp oats (gluten-free, if needed)
- 1 tbsp worcestershire sauces
- Seasoning: (OR use 4 tsp Montreal Steak Seasoning)**
- 1 tsp sea salt
- ¾ tsp black pepper
- ¾ tsp smoked paprika
- ½ tsp onion powder
- ½ tsp ground coriander
- ½ tsp Italian seasoning
- Drain black beans well. Then pour into a sieve and run under cold water to wash off the starch.
- Add 1 cup of black beans in a bowl and mash with a fork until smooth.
- Finely chop mushrooms, broccoli and onion (you want it as small as possible!) and add to the mashed beans.
- Mix in remaining beans, worcestershire sauce and seasonings. Mix well.
- In a blender, blend oats until finely ground.
- Add the oats and beaten eggs to the mixture. Mix well.
- Cover and fridge for 40 minutes.
- Preheat oven to 350F. Line baking tray with parchment paper
- BURGER PATTIES: Divide mixture into 8-9 patties (about ⅓ cup-1/2 cup in size). Use your hands to shape and flatten. It will slightly wet but once baked it will be dry.
- Bake for 10 minutes and then turn on high broil for 3-4 minutes.
- MEATBALLS: Shape into 1 tbsp size balls. (Mixture will be sightly wet. Just make small little 1 tbsp piles the best you can) We got 60 mini meatballs for the whole batch. Bake for 5 minutes and broiled on high for 2-3 minutes.
- Serve immediately or let it cool before freezing. These can last for 2-3 months.
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