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Meat-Lovers Beef, Bean and Mushroom Burgers


Meat-Lovers Beef, Bean and Mushroom Burgers

Serves: 6

Category: Main Dishes - Non-Vegan
Author: www.DrFuhrman.com
Tags: Non-Vegan, Kid-Friendly

Average Rating: 
Rated by: 5 members

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Ingredients:

1 small onion,chopped
1 clove garlic, minced
2 cups mushrooms, chopped
1/4 cup unhulled sesame seeds
1 1/2 cups cooked red kidney beans or 1 (15 ounce) can no-salt-added or low sodium kidney beans, drained
1 teaspoon dry basil
1/2 teaspoon dry oregano
1/8 teaspoon black pepper
1 cup cooked quinoa
6 ounces (about 1 cup) organic ground beef (see note for vegan option)

Instructions:

Preheat oven to 300 degrees F.

Water saute onions and garlic until beginning to soften, about 2 minutes. Add mushrooms and cook for about 5 minutes, until all liquid is evaporated.

Grind sesame seeds in food processor. Add mushroom mixture, beans,and spices and process until well combined.

Spoon into a bowl and mix in cooked quinoa and beef. Form into 6 medium sized patties.

Place burgers on a baking sheet lined with parchment paper or lightly wiped with olive oil. Bake for 40 minutes, turning after 20 minutes.

Makes 6 medium burgers.

Note: To make without ground beef, add an additional 1 1/2 cups cooked beans.

Calories 228; Protein 15 g; Carbohydrates 27 g; Sugars 1 g; Total Fat 7.6 g; Saturated Fat 2 g; Cholesterol 17.6 mg; Sodium 26 mg; Fiber 7.3 g; Beta-Carotene 3 ug; Vitamin C 2 mg; Calcium 103 mg; Iron 4.4 mg; Folate 122 ug; Magnesium 84 mg; Potassium 584 mg; Zinc 3.2 mg; Selenium 14.2 ug

Comments (2):

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persa

11/18/2016 09:20 AM

Rated this recipe:

This is a delicious recipe! Ended up making 6 of them, since that is what fit on my pan. But YUM! Going to try the purely vegetarian version next time. Served this with a giant salad and home-made oil-free dressing, and everyone was happy. 

This comment was last edited on 11/18/2016 09:21 AM

savednsure

10/09/2017 08:40 PM

Rated this recipe:

I can't say we absolutely loved these, since they were somewhat bland. I made them without the beef. Next time, I think I'll try making them without sautéing the onions and garlic (and maybe add extra), and only sautéing the mushrooms. They also took longer than 40 minutes to bake.