Veggie Burgers with Mushrooms
Ingredients
- 1 15- ounce can kidney beans drained and rinsed
- 1 small red onion ,shredded and squeezed dry (about ½ cup)
- ⅓ cup chopped walnuts optional
- 1 small carrot finely diced
- 1 cup plain or whole-wheat bread crumbs
- 2 scallions finely chopped
- 2 tablespoons chopped fresh parsley
- 2 teaspoons Worcestershire or soy sauce
- Salt and pepper to taste
- 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
Instructions
- 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.