Black Bean and Mushroom Burgers - Recipe
Adapted from The Vegetarian Grill by Andrea Chesman

1 tablespoon olive or canola oil
1 onion, finely chopped
8 ounces mushrooms, finely chopped
2 garlic cloves, minced
1/2 teaspoon ground cumin
1 1/2 cups cooked black beans (or 1 15-ounce can, drained)
1/4 cup packed fresh cilantro leaves
2 ounces soft goat cheese, crumbled (optional)
4 slices stale or toasted sandwich bread, processed to make bread
crumbs
Salt and black pepper, to taste
6 hamburger buns or hard rolls
Salsa

Prepare a medium-hot fire in the grill with a lightly-oiled vegetable
grill rack in place. Heat the oil in a large skillet over medium-high
heat. Add the onion and cook, stirring, until golden, about 4 minutes. Add
the mushrooms, garlic, and cumin and cook, stirring, until the mushrooms
have released their juices, about 5 minutes. Spoon the mixture into the
food processor. Add the beans and cilantro and process briefly until well
combined but still chunky. Spoon into a bowl, stir in the goat cheese, if
using, and bread crumbs. Season generously with salt and pepper. With wet
hands, form the mixture into 6 burgers. Mist both sides with nonstick
spray. Grill the burgers until crisp and heated through, about 5 minutes
per side. Serve the burgers on the buns, passing salsa at the table.
Serves 6.

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