Black Bean and Mushroom Burgers

The patties come together in minutes thanks to the food processor. Cremini mushrooms, often called baby bellas, are what give the burgers their meaty texture and earthy flavor—opt for these over milder button mushrooms. Ground flaxseeds add body and texture to these burgers. The cool and creamy yogurt and avocado mixture is a great go-to spread; slather it inside pita pockets or on your morning toast. Double the patties and freeze, uncooked, for up to 1 month.

1 tablespoon ground flaxseed

1 tablespoon Worcestershire sauce

½ teaspoon kosher salt, divided

½ teaspoon ground cumin

½ teaspoon black pepper

2 ounces cremini mushrooms

1 (15-oz.) can unsalted black beans, rinsed, drained, and divided

1 large egg, lightly beaten

1 garlic clove, smashed

⅓ cup whole-wheat panko (Japanese breadcrumbs)

1 tablespoon canola oil

1 ½ teaspoons fresh lime juice

1 ripe avocado, peeled and pitted

2 tablespoons plain 2% reduced-fat Greek yogurt

1 tablespoon water

4 whole-wheat hamburger buns, toasted

½ cup finely shredded red cabbage

Directions at cookinglight.com

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