Veggie Burgers with Mushrooms

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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 burgers
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. 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.