Veggie Burgers with Mushrooms

Ingredients

• 4 servings baby spinach for garnish
• 15 ounce kidney beans drained and rinsed canned
• 1 small carrots diced finely
• 4  muffins split english toasted
• 2 tablespoons parsley fresh chopped
• 4 servings kosher salt and pepper freshly ground
• 3 cups mushrooms assorted sliced
• 4 servings mayonnaise and/or mustard for garnish
• 3 tablespoons olive oil extra-virgin
• 0.5 cup onion shredded red dry
• 2  scallions white green finely chopped
• 2 teaspoons soya sauce 
• 0.3 cup walnuts chopped
• 1 cup breadcrumbs plain whole-wheat

Equipment

• bowl
• frying pan
• potato masher

Directions

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. Season with salt and pepper and mix with your hands until combined.
3. 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.
4. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat.
5. Add the patties and cook until golden and slightly crisp, 2 to 3 minutes per side.
6. Transfer the burgers to a plate.
7. Heat the remaining 1 tablespoon oil in the same skillet over medium heat.
8. 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.
9. Serve the burgers on the English muffins with mayonnaise and/or mustard, baby greens and mushrooms.
10. Photograph by Antonis Achilleos