Black Bean Burgers

I have been debating all day whether or not this black bean burger can mark the veggie burger off of my Top 100 list. The two main ingredients of these burgers are black beans and brown rice, and well, neither one of those are veggies. So, I think that it would be cheating a bit if I counted this as a veggie burger. But that's ok, these were still great.

Black Bean Burgers

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4 large portobello mushrooms

Extra Virgin Olive Oil

1/2 c. uncooked instant brown rice

1/2 c. vegetable broth

2 can black beans, drained and rinsed

1/4 onion, grated

1/4 c. fresh parsley, finely chopped

2 T. Worcestershire sauce

2 t. garlic powder

Salt and pepper

1/2 c. bread crumbs

4 c. fresh baby spinach

Salt and pepper

Garlic powder

Coat mushrooms with oil and roast in 400 degree oven for 15 minutes. Cook brown rice with vegetable broth following the package directions, let cool. Mash black beans well, mix together with brown rice, grated onion, parsley, Worcestershire sauce, garlic powder, salt and pepper. Form into four equal patties. Coat with bread crumbs. In skillet, saute burger for 5-6 minutes per side, or until browned and heated through. In skillet, wilt spinach with salt, pepper and garlic powder. Put black bean burgers on portobello mushroom and top with wilted spinach.