2 pounds ground turkey
1-15 oz can black beans, drained
1-15 oz can lima beans, drained
2 portabella mushroom caps
your favorite add-ons/toppings-I like avocado and Havarti cheese
whole wheat buns
-Scrape the gills of the mushroom caps with a spoon, then put into the food processor
-Add both types of beans into the food processor, then pour the mushroom and bean mixture into a medium sized bowl
-Add the ground turkey to the mixture and mix together well.
-Heat your pan on medium with a bit of oil (I use soybean oil), just enough to coat the bottom of the pan.
-Make patties and place in the heated pan.
-After thoroughly heated, place on your bun add your topping and enjoy!
You could always cook these in the oven on broil or the grill.
*One side note. I did not have the same amount of shrinkage with these burgers that I normally have when making straight Turkey Burgers, so don't make them too large, expecting them to shrink up.
**I planned on freezing these for later, but ended up sharing them with a friend and her family. I will have to post the freezing instructions the next time I make them. I plan on freezing them the same way I do traditional hamburgers...in a freezer bag, separating each patty by wax paper and trying to eliminate as much air as possible when sealing the bag.