Yield: 6 servings
Prep Time: 10 minutes
Total Time: 35 minutes
1 (15 ounce) can black beans, drained
1 pound Portobello mushrooms
4 cups cooked brown rice, cooled
½ cup pesto sauce
1 cup shredded Gruyère cheese
1 egg
1 teaspoon salt
½ teaspoon garlic powder
2 tablespoons olive oil
Serve on gluten-free hamburger buns or on a plate garnished with salad trimmings
Optional garnishes: honey mustard, sliced avocado and sundried tomatoes
Prep Time: 10 minutes
Total Time: 35 minutes
1 (15 ounce) can black beans, drained
1 pound Portobello mushrooms
4 cups cooked brown rice, cooled
½ cup pesto sauce
1 cup shredded Gruyère cheese
1 egg
1 teaspoon salt
½ teaspoon garlic powder
2 tablespoons olive oil
Serve on gluten-free hamburger buns or on a plate garnished with salad trimmings
Optional garnishes: honey mustard, sliced avocado and sundried tomatoes
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- In the bowl of a food processor, combine drained black beans and mushrooms. Pulse 4 to 5 times just until broken up. Add in the cooled rice, pesto sauce, cheese, egg, salt and garlic powder and pulse until coarse crumbs form.
- Form the mixture into 8 equally sized patties, about ½ cup each and place onto prepared baking sheet. Bake for 20 to 25 minutes until fully set.
- Serve on gluten-free buns or with desired garnishes.