Roasted Mushroom Burgers

Let's Cook

1. Step 1.

   Preheat the oven to 425°F. Toss together on a large baking sheet: 1 pound shiitake or a blend of shiitake and cremini mushrooms, stems cut off, coarsely chopped; 2 tablespoons vegetable oil

2. Step 2.

   Save the stems for stock. Roast the mushrooms until well browned and shriveled, 20 to 25 minutes. Meanwhile, heat in a medium skillet over medium heat: 1 tablespoon vegetable oil

3. Step 3.

   Add and cook, stirring, until softened, about 5 minutes: 1 medium onion, finely chopped

4. Step 4.

   Stir in and cook 2 minutes more: 2 garlic cloves, minced

5. Step 5.

   In a large bowl, mash until no whole beans remain: One 15-ounce can black beans, drained and rinsed

6. Step 6.

   Stir in the mushroom/onion mixture, along with: ½ cup pecans, toasted and finely chopped; (½ cup finely grated Parmesan [2 ounces]); ¼ cup dry bread crumbs; 2 tablespoons soy sauce; 1 tablespoon chili powder; (1 teaspoon porcini powder)

7. Step 7.

   Mix well with your hands until the mixture is combined and holds together when squeezed. Shape into 4 patties. Cook as for Beet Burgers. Serve with any of the additions to hamburgers.