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Dinner recipe · from the recipe book

Smoky Black Bean Zucchini Burgers with Mushroom-Onions

Smoky, cumin-spiced black bean patties with sweet red pepper and zucchini, baked until crisp-edged, then topped with melted cheddar and jammy thyme mushrooms and onions on toasted whole-grain bread.

Smoky Black Bean Zucchini Burgers with Mushroom-Onions

Ingredients

  • 2 cups340 gBlack beans, canned, drained and rinsedpatted dry
  • 1 medium200 gZucchinicoarsely grated and squeezed dry
  • 1 medium120 gRed bell pepperfinely diced
  • ¾ cup70 gOld-fashioned rolled oatspulsed into coarse crumbs
  • 1 large50 gEggsbeaten
  • 3 cloves9 gGarlicminced
  • 2 tsp4 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tbsp30 gOlive oildivided
  • 3½ cups sliced250 gWhite mushroomssliced
  • 2 medium200 gYellow onionthinly sliced
  • 1 tsp1 gDried thyme
  • 2⅛ tsp10 gLow-sodium soy sauce
  • ½ cup shredded60 gCheddar cheesethinly sliced
  • 8 slices256 gWhole-wheat breadtoasted

Steps

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
  2. Grate the zucchini, wrap it in a clean towel and squeeze out as much liquid as you can; dice the red bell pepper, mince the garlic and pulse the oats into coarse crumbs.
  3. In a large bowl, mash the black beans with a fork, leaving some pieces whole.
  4. Stir the zucchini, red bell pepper, garlic, oats, egg, cumin, smoked paprika, salt and black pepper into the beans until the mixture holds together; let it rest 10 minutes so the oats absorb moisture.
  5. Shape the bean mixture into 4 patties about 3/4 inch thick, set them on the baking sheet and brush the tops with one third of the olive oil.
  6. Bake the patties 12 minutes, flip them gently and bake 10 to 12 minutes more, until browned and firm and the center reaches 160°F (71°C).
  7. While the patties bake, heat the remaining two thirds of the olive oil in a skillet over medium heat, add the onion and cook 8 minutes until soft and golden.
  8. Add the mushrooms and thyme to the onion and cook 8 to 10 minutes until the mushrooms are browned and their liquid has cooked off; stir in the soy sauce and remove from the heat.
  9. Lay the cheddar on the hot patties and return them to the oven for 1 to 2 minutes to melt.
  10. Toast the whole-wheat bread, set a patty on 4 of the slices, pile on the mushroom-onion topping and close with the remaining 4 slices.

Contains: Milk, Egg, Gluten, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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