Vegetarian burgers with mushrooms

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 4 hamburgers

Nutritional value per serving:

Calories 475, total fat 20 G., saturated fats 3 G., proteins 15 G., carbohydrates 62 G., fiber 8 G., cholesterol 0 mg, sodium 582 mg, sugar 7 G.

Beans are the perfect substitute for meat in a veggie burger. They're also rich in protein, can be formed into patties, and add a delicious flavor to the burger, especially when topped with walnuts. Combine mashed canned beans with nuts, spices, vegetables, and breadcrumbs and form into firm patties. Fry them until crispy to warm through, and serve them as burgers on buns topped with fresh, juicy spinach, mayonnaise, and fried mushrooms for an even more complex, protein-rich flavor.

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:

1 can (425g) kidney beans, rinsed
1 small red onion, grated and squeezed (about 1/2 cup)
1/3 cup chopped walnuts
1 small carrot, finely diced
1 cup plain or whole grain breadcrumbs
2 green onions, finely chopped
2 tbsp. l. chopped parsley
2 tsp Worcestershire or soy sauce
3 tbsp. l. olive oil
3 cups assorted mushrooms, thinly sliced
4 English muffins, cut in half and fried
Mayonnaise and/or mustard, for serving
Spinach or arugula, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: Kidney beans, walnuts, carrot, mushrooms, Worcestershire sauce, breadcrumbs, green onions, parsley

Cooking the dish according to the recipe:

Mash the beans in a bowl with a potato masher or fork until they are a fine, chunky puree. Add the onion, nuts, carrots, 1/2 cup breadcrumbs, green onions, parsley, and 1 teaspoon Worcestershire sauce. Season with salt and pepper and mix with your hands.
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 fry until golden brown and lightly crisp, 2-3 minutes per side. Transfer the patties to a plate.

In the same skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the mushrooms and the remaining 1 teaspoon Worcestershire sauce, season with salt and pepper, and cook until the mushrooms are wilted, 3-4 minutes. Serve the patties on English muffins with mayonnaise and/or mustard, herbs, and mushrooms.

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