Mighty Mushroom & Black Bean Burgers

Name: Mighty Mushroom & Black Bean Burgers with Green Salad, Potato Wedges & Herby Mayo
Yield: 2 servings
Ingredients: 1 1/2 tbsp Sour Cream; 1 Lettuce; 12 oz Potato; 4 oz Mushroom; 1 Black Beans; 4 tbsp Mayonnaise; 1 tbsp Ranch Spice; 2 unit Scallions; 2 Potato; 1/2 cup All-Purpose Flour; 1 tbsp Olive Oil, tbsp; tsp Salt, tsp; tsp Black Pepper, tsp; 2 tsp Olive Oil, tsp; 2 tsp Cooking Oil, tsp

with Green Salad, Potato Wedges & Herby Mayo

By Recipe0 System

Our chefs are keeping that burger love alive for the vegetarians in the house! These swoony mushroom and black bean burgers are packed with meaty creminis, zippy scallions, and classic ranch flavor. They’re pan-fried until crisp on the outside and tender on the inside, then tucked into soft buns slathered with herby mayo and topped with crisp lettuce. This charmer of a dinner idea comes with crispy roasted potato wedges and a green salad, because we get you and we heart you.

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 1/2 tbsp Sour Cream
1 Lettuce
12 oz Potato
4 oz Mushroom
1 Black Beans
4 tbsp Mayonnaise
1 tbsp Ranch Spice
2 unit Scallions
2 Potato
1/2 cup All-Purpose Flour
1 tbsp Olive Oil, tbsp
tsp Salt, tsp
tsp Black Pepper, tsp
2 tsp Olive Oil, tsp
2 tsp Cooking Oil, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens; mince whites. Drain beans. Trim and roughly chop mushrooms. Trim and discard root end from lettuce.
2

Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.
3

Meanwhile, in a small bowl, combine sour cream, mayonnaise, ½ tsp scallion whites, 2 tsp olive oil, ½ TBSP water, and ¼ tsp Ranch Spice. (For 4 servings, use 1 tsp scallion whites, 4 tsp olive oil, 1 TBSP water, and ½ tsp Ranch Spice.) Season with salt and pepper to taste.
4

Place half the beans (all for 4 servings) in a large bowl. Mash with a potato masher or fork until mostly smooth. (It’s OK if there are still some larger pieces.)

Stir in mushrooms, scallion greens, flour, remaining scallion whites, remaining Ranch Spice, ¼ cup water (½ cup for 4), ½ tsp salt (1 tsp for 4), and pepper.

Divide bean mixture into two mounds (four mounds for 4).
5

Heat a drizzle of oil in a large pan over medium-high heat. Using a spatula, transfer bean mounds to pan and gently press to flatten into patties, each about as wide as a burger bun. TIP: If your patties fall apart, simply press them back together when assembling the burgers.

Cook bean patties until golden brown and crisp, 4-6 minutes per side. (TIP: Depending on the size of your pan, you may need to work in batches, adding another drizzle of oil between each batch.) Transfer patties to a plate; wipe out bowl.

Halve and toast buns until golden.
6

Divide bottom buns between plates; top with bean patties, 1-2 lettuce leaves, half the herby mayo, and top buns.

Roughly chop remaining lettuce; transfer to bowl used for bean mixture. Add remaining herby mayo and toss to combine.

Serve burgers with potatoes and salad alongside.