Portobella Black Bean “Salad” Sandwiches
Several years ago I saw a recipe somewhere for Bean and Portabella burgers. I couldn’t find the recipe again, but knew that I wanted to make some today. I love mushrooms and I love black beans. Though what I ended up with wasn’t burgers, I got some delicious sandwiches. Here is the recipe I created:
Portabella-Bean “Salad” Sandwiches
1 can black beans (no salt added), drained
2 large portabella caps, diced and separated
1 tbsp red wine vinegar
2 large green onions (or 3-4 smaller), diced
2 tbsp garlic powder
1/4 cup flour
6 kaiser rolls
white cheddar slices
1/2 cup mayonnaise
1/2 cup dijon mustard
3-4 leaves basil (I used some that I dried this summer)
2 tsp curry powder
First, brush olive oil onto the split kaiser rolls and grill until toasted. Set aside.
Next, combine the basil leaves, curry powder, mayo and mustard into a food processor and run until well mixed. Set aside.
In a food processor or blender, mix the beans, one portabella cap, the vinegar, 1 tbsp garlic powder and one green onion. This creates your paste.
Pour the paste into the bowl and add the second portabella cap the second green onion and the rest of the garlic powder. Mix. Add flour to thicken (you may need more).
I fear I didn’t drain my beans well enough, because instead of nice patties for burgers (as I intended), I got a delicious gooey mixture, with a consistency not unlike chicken salad.
As K watched me struggle to achieve the right consistency, he said, “You know, you could add some hamburger.”
“These are bean and mushroom burgers, K, they’re vegetarian.”
Instead of adding K’s suggestion of hamburger, I added more flour. I then pattied and placed on a plate for the photo op. Then, certain that they wouldn’t grill quite right, I placed on tin foil. Important – grease your tin foil (I didn’t).
He watched, amused, as I valiantly toiled away making gooey patties. “You know, a little meat might make that stick together better. It sticks to itself really well.”
“Oh right, vegetarian. Got it.”
So he trundled the tin foil tray of patties out to the grill. A few minutes later: “Honey, I need some more tin foil, they’re sticking to the bottom.”
This should have been my first clue that they would also stick to the top. But no.
Though I had hoped that, in cooking, the patties would thicken up nicely, this was not to be.
We removed the now hot mixture from the tin foil, then spread on the kaiser buns, along with the mayo mix, and served with white cheddar and lettuce.
I built the sandwiches and we sat down to eat. As we ate, we discussed ways to make these more burger-like.
“Maybe more flour.”
“Maybe more mushroom.”
“Maybe pan frying them.”
“Maybe breading and then pan frying.”
Then, K pipes up, “How about adding some sausage?”
I just laughed. It was all I could really do. You know your husband comes from meat-eating farmers when…”
At least he agreed that they were absolutely delicious.
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