Vegetarian Shroom & Bean Burgers (V,GF)
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
  • 1 small carrot, finely diced
  • 1 cup plain breadcrumbs (gluten free if desired)
  • 2 scallions, white and green parts, finely chopped
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons nama shoyu
  • Sea salt and pepper
  • 3 tablespoons olive oil
  • 3 cups assorted mushrooms, sliced
  • 4 gluten free hamburger buns, split and toasted
  • Ketchup, mustard, and/or real mayonaise for garnish
  • Baby spinach or arugula, for garnish
  • Sliced tomatoes
  • Sliced avocado
Instructions
  1. Smash the beans in a bowl with a potato masher or fork until slightly chunky.
  2. Add the onion, walnuts, carrot, ½ cup breadcrumbs, scallions, parsley and 1 teaspoon nama shoyu sauce.
  3. Season with salt and pepper and mix with your hands until combined.
  4. Spread the remaining ½ cup breadcrumbs on a plate. Form the bean mixture into 4 patties; lightly coat with the breadcrumbs, shaking off any excess.
  5. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat.
  6. Add the patties and cook until golden and slightly crisp, 2 to 3 minutes per side. Transfer the burgers to a plate.
  7. Heat the remaining 1 tablespoon oil in the same skillet over medium heat. Add the mushrooms and the remaining 1 teaspoon nama shoyu.
  8. Season with salt and pepper and cook until the mushrooms are slightly wilted, 3 to 4 minutes.
  9. Serve the burgers on the buns with the dressings of you've chosen, baby greens and mushrooms and add the tomatoes and avocado too!
Recipe by at https://fooduciary.com/vegetarian-shroom-bean-burgers-vgf/