MUSHROOM-BEAN BURGERS WITH RANCH SAUCE
Portobello mushrooms give these patties meaty flavor and pinto beans add protein. Don't skip the homemade ranch sauce for topping!
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 mushroom-bean burgers
Number Of Ingredients 20
Steps:
- Make the burgers: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until lightly browned and tender, 3 to 5 minutes. Remove to a plate. Add 1 more tablespoon oil to the skillet, then add the bell pepper. Cook, stirring, until lightly browned and tender, 2 to 3 minutes. Add the scallions and garlic and cook, stirring, until softened, about 1 minute. Add the beans, rice, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until heated through, 3 to 5 minutes. Transfer to a large bowl and beat with a mixer on medium-high speed until the beans are mashed and the mixture is incorporated. Add the panko and beat to combine. Season with salt and pepper, if needed.
- Form the mushroom-bean mixture into four 4- to 4 1/2-inch-wide patties (about 1/2 inch thick). Place on a plate lined with wax paper, cover and refrigerate until firm, at least 30 minutes.
- Meanwhile, make the ranch sauce: Combine the mayonnaise, sour cream, buttermilk, vinegar and garlic powder in a small bowl. Stir until well combined. Stir in the dill and chives and season with salt and pepper, if needed. Refrigerate until ready to use.
- Cook the burgers: Heat a large nonstick skillet over medium-high heat. Add the remaining 2 tablespoons olive oil. When hot, carefully add the patties and cook until browned, 4 to 5 minutes (reduce the heat slightly if the patties are browning too quickly). Carefully flip and cook until the other side is browned and the patties are hot in the center, about 3 more minutes, topping each patty with a slice of cheese during the last 2 minutes of cooking. Toast the buns, if desired. Serve the burgers on the buns with lettuce, tomato, cucumber and the ranch sauce.
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Muhammad asif Luck
[email protected]Overall, I thought these burgers were just okay.
king of PUBG
[email protected]I had a hard time finding all of the ingredients for this recipe.
NAKIYABWE ROBINAH
[email protected]The burgers were a bit too salty for my taste.
asia knox
[email protected]I'm not a big fan of mushrooms, but I really enjoyed these burgers.
Rasel Babu
[email protected]These burgers are a great option for a healthy and delicious lunch or dinner.
Ahad Babu
[email protected]I love that these burgers are made with whole ingredients, and they're super easy to make.
Mb Akter
[email protected]These burgers are a great way to sneak some extra veggies into your diet.
Mustakim King
[email protected]I'm always looking for new vegetarian recipes, and these burgers fit the bill perfectly.
Verline Noel
[email protected]These burgers are a great option for a quick and easy weeknight meal.
Trust Kayma
[email protected]I'm not a vegetarian, but I really enjoyed these burgers.
John Hatsios
[email protected]These burgers are a great way to get your kids to eat their vegetables.
Philip Nonso
[email protected]I made these burgers for a party and they were a hit!
Gacha_cringeedits Cringe
[email protected]These burgers are a great way to use up leftover mushrooms and beans.
Venuela Borisova
[email protected]I found the burgers to be a bit bland, but adding some additional seasonings helped to improve the flavor.
Onyibest Eze
[email protected]The burgers were a bit dry, but the ranch sauce helped to make them more moist.
Fakhar Butt
[email protected]I love that these burgers are packed with protein and fiber, making them a filling and satisfying meal.
Ruth Gachwe
[email protected]The ranch sauce is the perfect complement to the savory burgers.
Shanto Skater
[email protected]These mushroom and bean burgers are a delicious and healthy alternative to traditional beef burgers.