Veggie Burgers with Mushrooms

Veggie burger with great taste and no textured veg protein. You can modify some of the ingredients like the walnuts.

Veggie Burgers with Mushrooms

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    15-ounce can kidney beans, drained and rinsed

  • 1

    small red onion, shredded and squeezed dry (about ½ cup)

  • cup chopped walnuts (you can leave out)

  • 1

    small carrot, finely diced

  • 1

    cup plain or whole-wheat breadcrumbs

  • 2

    scallions, white and green parts, finely chopped

  • 2

    tablespoons chopped fresh parsley

  • 2

    teaspoons Worcestershire or soy sauce

  • Kosher salt and freshly ground pepper

  • 3

    tablespoons extra-virgin olive oil

  • 3

    cups assorted mushrooms, sliced

  • 4

    English muffins or any hamburger bun, split and toasted

  • Mayonnaise and/or mustard, for garnish

  • Baby spinach or arugula, for garnish

Directions

Smash the beans in a bowl with a potato masher or fork until slightly chunky. Add the onion, walnuts, carrot, 1/2 cup breadcrumbs, scallions, parsley and 1 teaspoon Worcestershire sauce. Season with salt and pepper and mix with your hands until combined. Spread the remaining 1/2 cup breadcrumbs on a plate. Form the bean mixture into 4 patties; lightly coat with the breadcrumbs, shaking off any excess. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the patties and cook until golden and slightly crisp, 2 to 3 minutes per side. Transfer the burgers to a plate. Heat the remaining 1 tablespoon oil in the same skillet over medium heat. Add the mushrooms and the remaining 1 teaspoon Worcestershire sauce; season with salt and pepper and cook until the mushrooms are slightly wilted, 3 to 4 minutes. Serve the burgers on the English muffins or any bun with mayonnaise and/or mustard, baby greens and mushrooms.


Nutrition

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