This is the mushroom and swiss burger re-invented. The two-ingredient plant-powered patty is so simple and delicious you will considering finding a way to eat it morning, noon, and night. The tarragon seasoning in the mushrooms provide a fully developed flavor alongside the red wine, taking the vegetable from earthy to elegant. And the sourdough bread gives the burger texture and structure; while also accounting for necessary carbohydrates.
I selected Woodbridge by Robert Mandavi, a 2015 California Merlot red wine, as the base for the sauce. This wine presents rich cherry aromas, and chocolate notes. The full-bodies wine is complex in taste, offering flavors of cherry cola and toasty mocha. Feel free to use whatever wine speaks to your pallet.
First, let’s get the Red Wine Mushrooms cooking and set to simmer, then we can throw together the Black Bean Burger.
Black Bean Burger with Red Wine Mushrooms
Total time: 20 mins
prep: 3 mins
cook: 17 mins
Yield: 1 serving
For the Red Wine Mushrooms:
2 TBSP. butter
1 clove garlic, minced
4 oz white mushrooms, cleaned and sliced
2 TBSP. onion, chopped
1 tsp. fresh tarragon, minced (subst. dry if needed)
salt and pepper to taste
1/2 c. red wine
For Black Bean patty:
1 cup (or 2/3 of a 15 oz. can) organic black beans, rinsed and drained
2 TBSP. old fashioned oats
1 slice sourdough bread, toasted
1 slice swiss cheese
In a large skillet over medium heat melt butter. Saute garlic 30 seconds and stir in mushrooms, onions, and tarragon. Season with salt and pepper. Saute until mushrooms start to brown, stirring occasionally, about 6 minutes. Add red wine and reduce heat. Simmer until wine is evaporated and mushrooms are tender, about 10 minutes.
Meanwhile, place black beans in a medium-sized bowl and mash what appears to be half of the beans using the back of a fork. Leaving some of the beans whole adds texture to the burger. Add oatmeal and combine. Season with sea salt and cracked pepper. Continue adding oatmeal until mixture can hold together in a ball. Make a patty no bigger than your palm, about 1/2-1 inch thick. In a small skillet, heat 1 TBSP olive oil over medium heat. Cook patty over medium-high heat until first side begins to turn a dark blackish purple; or about 4 minutes per side. Personally, when the burger starts smoking in the pan, I know it is ready to be flipped. Only flip the burger to cook the opposite side. Too much flipping back and forth before the patty is well-cooked will cause it to fall apart.
When your burger is almost done, top it with a slice of swiss cheese. Your mushrooms should be done cooking as well. Remove both from heat.
Serve your Black Bean Burger on a toasted slice of sourdough or your favorite whole wheat bun. Top with the Red Wine Mushrooms.