Chipotle Garlic with Rosemary Mushroom Veggie Burger

This recipe came from a holiday dinner at Lake Arrowhead. Made them again for a New Years Day BBQ. Topped with some dijon mustard. Very good!

Recipe is courtesy of Dylan G. and Nancy B., Venice, California.

Makes 6 Large or 8 Smaller Mushroom Veggie Burgers
Prep Time: 30 minutes
Cook Time: 15 minutes

• 3 tbsp olive oil
• 1 1/2 lb mushrooms, roughly chopped (combination of crimini, shiitake, and Portobello)
• 1/2 cup finely chopped onion
• 6 cloves minced garlic
• 2/3 cup rolled oats
• 1 can black beans
• 1/3 cup shredded Parmesan
• 3/4 cup breadcrumbs
• 3 eggs, beaten
• 2 sprigs rosemary
• 4 tablespoons All Spice Cafe Chipotle Garlic Sauce
• 1/2 tsp salt
• 1/4 tsp black pepper

Heat 1 tbsp oil in large saucepan. Saute the mushrooms, onions and garlic over medium heat for about 10 minutes, or until the liquid boils off, and the mushrooms begin to saute. 

In large bowl, add mushroom mixture to oats, Parmesan, breadcrumbs, eggs, beans, Chipotle Garlic Sauce, salt and pepper. Mix well. Allow to sit for 15 minutes to develop the flavors. Shape into patties. Heat 2 tbsp oil in large non-stick skillet, over medium heat. Fry patties, cooking about 5 minutes on each side, or until golden brown. If grilling be sure to oil grate and to brush some olive oil on the patties as they tend to stick.

Serve with your favorite burger toppings. Cheddar or Jack works best.