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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.