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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Very good, quick, all whole ingredients. From IVillage Ingredients:
2 teaspoons olive oil |
2 tablespoons water |
1/2 lb portabella mushroom, finely chopped |
1 cup black beans |
3 tablespoons reduced sodium soy sauce |
2 teaspoons worcestershire sauce |
12 ounces tempeh |
1/4 cup chili sauce |
Directions:
1. In a large nonstick skillet, heat the oil and water over medium heat. Add the mushrooms and cook, stirring frequently, until the mushrooms are very tender, about 5 minutes.
2. In a large bowl, combine the pinto beans, soy sauce, and Worcestershire sauce, and mash with a potato masher. Stir in the mushrooms.
3. Grate the tempeh on the large holes of a box grater. (Or finely chop it with a knife.) Stir the tempeh into the mushroom mixture until well combined. Shape the mixture into 4 patties.
4. Spray the broiler pan with nonstick cooking spray. Preheat the broiler. Broil the burgers 4 to 6 inches from the heat for 5 minutes. Turn the burgers over and brush the tops with the chili sauce. Broil for 3 to 5 minutes, or until the burgers are heated through.
5. Makes 4 servings.
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