When I first started trying out meatless meals, I missed that satisfying, “chewy” bite. These mushroom and bean patties were my answer. I remember making them on a whim one Saturday — just mushrooms, beans, and a few pantry staples. They hit the grill, crisped up perfectly, and the flavor was so rich and savory my husband didn’t believe they were homemade. Now we keep a batch in the freezer for quick, wholesome dinners that don’t skimp on comfort.

Ingredients

• 1 tbsp olive oil

• 8 oz mushrooms, finely chopped

• ½ small onion, finely chopped

• 2 garlic cloves, minced

• 1 (15 oz) can black beans, drained and rinsed

• ½ cup oats or breadcrumbs

• 1 tbsp soy sauce or tamari

• 1 tsp smoked paprika

• Salt and pepper to taste

• Olive oil for brushing

Instructions

1. Heat olive oil in a skillet over medium heat. Sauté mushrooms and onion until softened and liquid has evaporated, about 8–10 minutes. Add garlic and cook 1 more minute. Let cool slightly.

2. In a large bowl, mash black beans until mostly smooth. Add mushroom mixture, oats, soy sauce, paprika, salt, and pepper. Mix well.

3. Form into 4 patties. Chill in the fridge for 15–20 minutes to firm up.

4. Preheat grill or grill pan to medium-high. Brush patties with olive oil.

5. Grill for 4–5 minutes per side, until firm and lightly charred.

6. Serve on buns with your favorite toppings, or over salad or grains.

Sarah’s Tips

• Use a food processor to finely chop mushrooms quickly.

• For extra depth, try mixing in a spoonful of Dijon or BBQ sauce.

• Make a double batch — these freeze beautifully for quick weeknight meals.

Nutrition (Per Patty):

• Calories: 190

• Protein: 8g

• Carbs: 21g

• Fat: 8g

• Fiber: 5g

• Sugar: 2g