Mighty Mushroom & Black Bean Burgers
with Green Salad, Potato Wedges & Herby Mayo
Our chefs are keeping that burger love alive for the vegetarians in the house! These swoony mushroom and black bean burgers are packed with meaty creminis, zippy scallions, and classic ranch flavor. They’re pan-fried until crisp on the outside and tender on the inside, then tucked into soft buns slathered with herby mayo and topped with crisp lettuce. This charmer of a dinner idea comes with crispy roasted potato wedges and a green salad, because we get you and we heart you.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
2 unit
Scallions
1 unit
Black Beans
4 ounce
Cremini Mushrooms
1 unit
Baby Lettuce
4 tablespoon
Mayonnaise
(Contains Eggs)
1.5 tablespoon
Sour Cream
(Contains Milk)
1 tablespoon
Ranch Spice
½ cup
Flour
(Contains Wheat)
2 unit
Potato Buns
(Contains Eggs, Milk, Soy, Wheat)
Not included in your delivery
2 teaspoon
Olive Oil
2 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens; mince whites. Drain beans. Trim and roughly chop mushrooms. Trim and discard root end from lettuce.
• Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.
• Meanwhile, in a small bowl, combine sour cream, mayonnaise, ½ tsp scallion whites, 2 tsp olive oil, ½ TBSP water, and ¼ tsp Ranch Spice. (For 4 servings, use 1 tsp scallion whites, 4 tsp olive oil, 1 TBSP water, and ½ tsp Ranch Spice.) Season with salt and pepper to taste.
• Place half the beans (all for 4 servings) in a large bowl. Mash with a potato masher or fork until mostly smooth. (It’s OK if there are still some larger pieces.) • Stir in mushrooms, scallion greens, flour, remaining scallion whites, remaining Ranch Spice, ¼ cup water (½ cup for 4), ½ tsp salt (1 tsp for 4), and pepper. • Divide bean mixture into two mounds (four mounds for 4).
• Heat a drizzle of oil in a large pan over medium-high heat. Using a spatula, transfer bean mounds to pan and gently press to flatten into patties, each about as wide as a burger bun. TIP: If your patties fall apart, simply press them back together when assembling the burgers. • Cook bean patties until golden brown and crisp, 4-6 minutes per side. (TIP: Depending on the size of your pan, you may need to work in batches, adding another drizzle of oil between each batch.) Transfer patties to a plate; wipe out bowl. • Halve and toast buns until golden.
• Divide bottom buns between plates; top with bean patties, 1-2 lettuce leaves, half the herby mayo, and top buns. • Roughly chop remaining lettuce; transfer to bowl used for bean mixture. Add remaining herby mayo and toss to combine. • Serve burgers with potatoes and salad alongside.
