Name: Veggie Burgers with Mushrooms
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 burgers
Cuisine: american
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.