Black-Bean Mushroom Burgers

Black-Bean Mushroom Burgers (Adapted from The New Vegetarian Grill)

1 tablespoon canola oil, plus additional for brushing
1 cup finely chopped onion
8 ounces baby portobello mushrooms, finely chopped
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
4 slices whole wheat sandwich bread, lightly toasted
15 ounce can black beans, rinsed and drained
1/4 cup packed fresh cilantro leaves
2 ounces (about 1/2 cup) crumbled goat cheese
salt and fresh ground black pepper
olive oil
4 English muffins, split and toasted
salsa verde or salsa, is desired for serving

Preheat grill.

In a large skillet, heat oil over medium-high. Add onion - cook until golden, about 3 to 4 minutes. Stir in mushrooms, garlic, cumin and paprika - cook until the mushrooms have released their juices, about 4 to 6 minutes. Remove from the heat and set aside to cool slightly.

Tear toasted bread into pieces and place into a food processor - process until broken down into crumbs. Pour into a medium bowl. Add mushroom mixture, beans and cilantro into the food processor bowl - pulse until combined, but not smooth - leave some chunky bits. Scoop mixture into the bowl with the bread crumbs - add goat cheese and season with salt and fresh ground black pepper. Mix ingredients together, then divide into four equal portions. With dampened hands, shape each portion into 4 thick patties. Lightly brush each side of all patties with oil.

Place patties onto the grill and cook until thoroughly heated through and the outside has crisped, about 5 minutes per side. Serve burgers on toasted muffins and topped with salsa verde or salsa, if desired.

Makes about 4 servings.

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