Veggie Burgers With Mushrooms
Serves: 6
Mckayla Luettgen
1 January 1970
Based on User reviews:
45
Spice
54
Sweetness
55
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Walnut (chopped)1 small
Carrot (finely diced)1 cup
Plain2 tbsps
Parsley (chopped fresh)2 tsps
Worcestershire3 tbsps
Extra-Virgin Olive OilDirections:
1
Smash the beans in a bowl with a potato masher or fork until slightly chunky
2
Add the onion, walnuts, carrot, 1/2 cup breadcrumbs, scallions, parsley and 1 teaspoon Worcestershire sauce
3
Season with salt and pepper and mix with your hands until combined
4
Spread the remaining 1/2 cup breadcrumbs on a plate
5
Form the bean mixture into 4 patties; lightly coat with the breadcrumbs, shaking off any excess
6
Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat
7
Add the patties and cook until golden and slightly crisp, 2 to 3 minutes per side
8
Transfer the burgers to a plate
9
Heat the remaining 1 tablespoon oil in the same skillet over medium heat
10
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
11
Serve the burgers on the English muffins with mayonnaise and/or mustard, baby greens and mushrooms
12
Photograph by Antonis Achilleos