[Janet]

I have made black bean burgers twice. The first time they came out too wet and I decided it would be best to sautee the mushrooms first to sweat out the water and it took care of that.

Ingredients:

I can low sodium black beans
8 oz button mushrooms, chopped
1 small shallot, minced
Olive oil
Bread Crumbs
1 egg
Parmesan cheese
Salt, pepper and spices to taste.

Sautee shallots and mushrooms in olive oil until mushrooms have given up their water. Place in food processor with black beans and pulse until it takes the consistency of a paste. Beat egg in bowl and add breadcrumbs, cheese and spices and mix. Add black bean mixture to bowl and mix thoroughly. If it is too soft, add more breadcrumbs, if too dry add some milk.

I'm afraid I never measure my breadcrumbs or parmesan so I can't give you those. I just make it the way I would meatballs or meatloaf and it seems to work.