Recipe by Dina Deleasa-Gonsar, adapted, from Kroger's "Live Naturally" magazine, Summer 2018.
1 (15-0z.) can black beans, drained & rinsed 2 cups portobello mushrooms; gills & stem removed, roughly chopped 2 tablespoons garlic, minced 2 tablespoons Worcestershire sauce 2 tablespoons water 1/2 lemon, juiced 1 tablespoon chia seeds 1 teaspoon onion powder 1/2 teaspoon black pepper 1/2 teaspoon kosher salt 2 eggs 1 cup panko bread crumbs 3/4 cup Parmesan cheese, grated 1/2 cup caramelized onions (see below) 1 tablespoon olive oil
DIRECTIONS: 1. In a food processor, add black beans, mushrooms, garlic, Worcestershire sauce, water, lemon juice, chia seeds, onion powder, black pepper and salt. Pulse until mixture is a thick paste; chunks are OK.
2. In a large bowl, beat eggs; add mushroom and bean mixture. Then add breadcrumbs, cheese and caramelized onions. Mix well.
3. In a large frying pan, heat olive oil over medium heat. Once oil starts to simmer, 1-2 minutes, use dampened hands (the mixture will stick to you if you don't) and scoop 1/2 cup of the mixture into the palm of your hand. Gently shape into a burger, all the while pressing together. The mixture should hold a burger shape. If it doesn't, add a tablespoon more of breadcrumbs.
4. Place in frying pan and cook 3-5 minutes per side, or until they're golden brown and a crust has formed on each side.
HOW TO CARAMELIZE ONIONS: Thin-slice 1-2 onions. Coat the bottom of a frying pan with 2 tablespoons butter, or a mixture of olive oil and butter (about 1 teaspoon per onion). Heat pan on medium-high heat until butter is melted. Add onions and stir to coat with the butter. Spread onions evenly over the pan and let cook, stirring occasionally. After about 10 minutes, sprinkle onions with about 1/2 teaspoon sugar and a bit of salt. This process could take 30-45 minutes -- low and slow is the key.
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