Vegetarian Shroom & Bean Burgers (V,GF) |
- 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
- Smash the beans in a bowl with a potato masher or fork until slightly chunky.
- Add the onion, walnuts, carrot, ½ cup breadcrumbs, scallions, parsley and 1 teaspoon nama shoyu sauce.
- Season with salt and pepper and mix with your hands until combined.
- 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.
- 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 nama shoyu.
- Season with salt and pepper and cook until the mushrooms are slightly wilted, 3 to 4 minutes.
- 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/
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