Anne Burrell’s Mushroom and Black Bean Burger | Worst Cooks in America | Food Network

Anne prepares a juicy, meatless burger packed with flavor and served with a delicious pickle mayo!
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Fresh out of the viral oven is a new batch of kitchen chaos, food fumbles and culinary confusion as chefs Anne Burrell and Darnell "Superchef" Ferguson welcome 12 technically savvy but culinary challenged recruits to boot camp! They may be all the buzz on social media, but nothing about their kitchen skills are trending. The challenges are more outrageous than ever with games inspired by the latest social media trends and viral moments like Poke-Bowl-Go, Cake or Fake and Ice-Bucket Trivia. Anne and Darnell will have eight weeks to transform them from kitchen zeroes to culinary heroes, and the last recruit standing will walk away with a $25,000 prize while their mentor wins ultimate bragging rights.

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Mushroom and Black Bean Burger with American Cheese, Lettuce, Onion and Pickles
RECIPE COURTESY OF ANNE BURRELL
Level: Easy
Total: 35 min
Active: 20 min
Yield: 4 servings

Ingredients

Patties:

One 15-ounce can black beans, drained
1 teaspoon cumin seeds 
Olive oil, to coat pan
1 small Spanish onion diced 
Kosher salt    
4 cloves garlic, smashed and chopped
1 pound portobello and shiitake mix, stem and gills removed and finely chopped
1/2 to 3/4 cup cracker crumbs, such as Saltine
1 to 2 large eggs, to bind
1/2 teaspoon smoked paprika
1 tablespoon Worcestershire
1 heaping tablespoon Dijon
8 slices American cheese

Pickle Mayo:

1 whole dill pickle, small dice
Splash pickle juice from jar
1/2 cup store-bought mayo
1/2 cup ketchup

To Serve:

Sandwich-size English muffins, toasted
Red onion, sliced
Pickle rounds
Iceberg lettuce, shredded

Directions

Preheat the oven to 375 degrees F.

For the patties: Lay the beans on a sheet pan in a single layer and dry out in the oven for 15 minutes.

Toast the cumin seeds in a small skillet over medium-low heat until aromatic, and then grind in a spice grinder and reserve.

Add olive oil to coat a cast-iron skillet and sweat the onions over medium heat with a pinch of salt, a couple of minutes. Then add the garlic and sauté for a couple of minutes. Transfer to a plate and set aside. Add the mushrooms with a pinch of salt to the skillet and cook until softened, a couple of minutes. Add to a food processor the sautéed veggies, dried beans, ground toasted cumin, 1/2 cup of the cracker crumbs, 1 egg, smoked paprika, Worcestershire and Dijon and pulse to combine. Add the additional egg and more cracker crumbs if the mixture isn’t holding together when pressed.

Divide the mixture evenly to form 4 patties. Add olive oil to coat a cast-iron skillet. When hot, cook the patties a few minutes per side. Top each patty with 2 slices of cheese and place in the oven on a sheet tray to melt. 

For the pickle mayo: Mix in a bowl the diced pickles, pickle juice, mayo and ketchup.

To serve: Top the English muffins with pickle mayo, patties, sliced red onion, pickle rounds and iceberg lettuce.

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Anne Burrell’s Mushroom and Black Bean Burger | Worst Cooks in America | Food Network

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