Burgers with mushroom patties and ranch sauce

Votes: 1

How to Make - Mushroom Burgers with Ranch Sauce

Time: 1 hour 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 757, total fat 41 G., saturated fats 12 G., proteins 24 G., carbohydrates 77 G., fiber 11 G., cholesterol 40 mg, sodium 825 mg, sugar 6 G.

The patties for these veggie burgers are made with mushrooms, red beans, and brown rice. Portobello mushrooms add a meaty flavor, while pinto beans provide a protein boost. To prevent the patties from falling apart in the pan, let them set in the refrigerator before frying. Serve on toasted whole-grain buns with lettuce, tomatoes, cucumbers, and homemade ranch dressing.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Burgers

1/4 cup extra-virgin olive oil
200 g portobello mushroom caps (about 3), finely chopped
1 small red bell pepper, finely chopped
3 green onions, thinly sliced
1 clove garlic, minced
1 can (425 g) pinto beans, rinsed
3/4 cup frozen cooked brown rice
1/4 cup panko breadcrumbs
4 slices of Muenster
4 whole grain hamburger buns
Lettuce leaves, tomato slices and thin slices of Iranian cucumber, for assembly

Ranch sauce

1/4 cup mayonnaise
1/4 cup sour cream
1 tbsp. sour milk or kefir
2 teaspoons apple cider vinegar
1/4 tsp garlic powder
1 tbsp chopped fresh dill
1 tbsp chopped fresh chives

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pinto beans, brown rice, portobello mushrooms, sweet pepper, whole grain bun, ranch sauce, dill, Munster cheese

Cooking the dish according to the recipe:

Prepare the cutlets:

In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and softened, 3 to 5 minutes. Transfer to a plate. Add another 1 tablespoon oil to the skillet, then add the bell pepper. Cook, stirring, until the pepper is lightly browned and softened, 2 to 3 minutes. Add the green onions and garlic and cook, stirring, until softened, about 1 minute. Add the beans, rice, 3/4 teaspoon salt, and a few freshly ground black pepper. Cook, stirring occasionally to heat through the rice and beans, 3 to 5 minutes.
Transfer to a large bowl and beat with a mixer on medium speed until the beans are mashed. Add the breadcrumbs and mix until evenly distributed. Season with salt and pepper if needed.

Form the minced meat into four patties, each 10-11 cm (4-4 in) long (1 cm thick). Place on a waxed paper-lined plate, cover, and refrigerate until firm, at least 30 minutes.
Meanwhile, prepare the ranch sauce.:

Combine mayonnaise, sour cream, yogurt, vinegar, and garlic powder in a small bowl. Mix thoroughly. Add dill and chives, and season with salt and pepper to taste. Refrigerate until ready to use.
Assemble the burgers:

Heat a large nonstick skillet over medium-high heat. Add the remaining 2 tablespoons olive oil. Once hot, carefully add the patties and cook until golden brown, 4 to 5 minutes (reduce heat slightly if the patties are burning). Carefully flip and cook until golden brown on the other side and the patties are heated through in the center, about 3 minutes more, topping each patty with a slice of cheese for the last 2 minutes. Toast the buns, if desired. Serve the patties on buns with lettuce, tomatoes, cucumbers, and ranch dressing.