We waited for a LONG time for weather like this… and it finally feels like summer has arrived! I was so excited to partner with Sandhill Wines again to show off their world-class wines with a couple of wine pairings with some simple fresh recipes, like this Black Bean Mushroom Burger that pairs PERFECTLY with the Sandhill 2015 Merlot. Because matching the proper wine to a dish can really make a serious difference to your cooking game!
We are big red wine lovers and since I’ve now officially traded in my jeans for shorts, I created this vegetarian Black Bean Mushroom Burger to kick off burger season. It’s hearty and flavourful, and the perfect pairing for the Sandhill 2015 Merlot. 2015 was an epic year for wine in the Okanagan and this Merlot is proof! It’s a medium-bodied wine with great structure, lingering finish, moderate acidity and a bouquet of cherry, blackberry, vanilla, sweet oak and baking spice. To be honest, I’ve NEVER been disappointed with a single Sandhill wine, they are always a sure bet!
There’s nothing that beats long patio dinners in the Okanagan. Our favourite thing to do in the summer is to pour a glass of wine, crank up the tunes and cook for our friends and family. This dish (and this wine, it’s one of our all-time favs!) will be on repeat!
Makes about 8 burgers
- 2 large portabella mushrooms
- 2 tablespoons olive oil plus extra for frying the burgers
- 1 cup finely diced yellow onion (1 small)
- 2 cloves garlic, crushed
- 3 cups finely diced brown mushrooms (1/2 lb)
- 1 ½ cups panko
- ½ cup canned black beans, drained and rinsed
- ½ cup cooked brown rice
- 2 eggs, beaten
- ½ cup chopped flat leaf parsley
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- pepper to taste
- 8 burger buns
- local goat cheese
- Scrape the gills from the portabella mushrooms and dice the mushrooms into 1/4” pieces.
- Heat the oil on medium heat in a large frying pan and add the onion, garlic and brown mushrooms. Sauté until the mushrooms are soft and cooked down, about 10 minutes, stirring occasionally.
- Transfer the mixture into a large bowl and mix in the panko, black beans, rice, eggs, parsley, soy sauce, Worcestershire sauce and pepper.
- Heat a couple of tablespoons of olive oil in a large frying pan on medium heat and form the burger mixture into patties (about ½” thick) using a large ice cream scoop or your hands, placing them in the pan (don’t overcrowd the pan, you will need to cook them in batches). Cook on each side until they are browned and crispy, flipping when done on one side. Repeat with the remaining burgers.
- Spread the top half of each bun with a generous spread of goat cheese and add the desired toppings: serve immediately with a glass of Sandhill 2015 Merlot.
This post was sponsored by Sandhill Wines. All opinions are my own.
Photography by Sharla Pike Photography
Hi Tori, have you ever tried an egg replacement option such as chia or ground flaxseed in this recipe, or any of your recipes?
Tori Wesszer says
I didn’t in this one but have in many of my recipes! You could try it here it should work!