Veggie Burgers with Mushrooms

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 burgers
Level:
Easy

Ingredients
  • 1 15 -ounce can kidney beans, drained and rinsed
  • 1 small red onion, shredded and squeezed dry (about 1/2 cup)
  • 1/3 cup chopped walnuts
  • 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, 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 with mayonnaise and/or mustard, baby greens and mushrooms.

Photograph by Antonis Achilleos


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    This recipe is featured in:

    Burgers and Hot Dogs