Ingredients
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3 tbsp olive oil, divided
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2 pkg (6 oz. each) small portobello mushrooms, sliced
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1/4 cup chopped onion
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1 pkg ( 1.4 oz.) dry vegetable soup /dip mix
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1 can ( 15 oz.) black beans, rinsed and drained
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2 cups quick-cooking rolled oats
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1 egg
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4 regular or whole-wheat hamburger rolls, toasted
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Toppings (optional): Lettuce, tomatoes, pickles, onions
Steps
1
In a large skillet heat 2 tablespoons of the oil over medium-high heat until hot. Add mushrooms and onion; cook and stir 5-8 minutes or until softened.
2
Transfer mushroom mixture to a food processor; pulse until coarsely chopped. Transfer to a large bowl; stir in 1/4 cup water and vegetable mix. Let stand 15 minutes.
3
Place beans in food processor; pulse until coarsely chopped; transfer to bowl. Add oats and egg; mix well. Form mixture into 4 patties about 1/2-inch thick. Cover and refrigerate 30 minutes.
4
Heat remaining 1 tablespoon oil in skillet over medium heat. Add patties to skillet; cook 3-4 minutes per side or until browned. Place in rolls, add toppings (if desired), and serve.
