Frozen store-bought veggie burgers tend to be very expensive, and are almost all tofu-based. I wanted to see if I could make some at home using a different protein source. This recipe is delicious, and freezes well. I decided to bake the burgers, rather than fry them, and paired them with brown rice and steamed carrots. They could also be enjoyed on a bun like a traditional veggie burger.
- 2 Tbsp. extra-virgin olive oil
- 1 small onion, finely chopped
- 1 1/2 cloves garlic, minced
- 3 green onions, diced
- 1/2 tsp. cumin
- 8 oz. fresh mushrooms, diced
- 1 can (15 oz.) pinto beans, drained and rinsed, then mashed
- salt and pepper to taste
- 3-4 Tbsp. flour (approximately)
- 2/3 cup bread crumbs (approximately)
- Large skillet
- Cookie sheet, preferably with 4 raised edges to help contain the bread crumbs
- Food processor is very helpful but not required
- Sautee the onions and garlic in olive oil for 3-5 minutes.
- Add green onions, cumin, and diced mushrooms. Stir for another few minutes until mushrooms are soft, adding another 1 Tbsp. olive oil if necessary.
- Preheat oven to 350 degrees F.
- Add mashed beans, salt, and pepper to the skillet and stir well.
- If the mixture feels too wet, add flour about 1 Tbsp. at a time to thicken it. When you scoop the mixture toward the middle of the skillet with your wooden spoon, it should stay in place. If it tries to ooze/run back toward the edges, add more flour.
- Remove the skillet from heat.
- Grease the cookie sheet. Pour bread crumbs into a shallow bowl or plate.
- Shape the mixture into patties. Coat each patty with bread crumbs and arrange on the cookie sheet.
- Bake at 350 degrees F for about 20-25 minutes, turning halfway through.
Adapted from “Mushroom Veggie Burger Recipe” by Jolinda Hackett on About.com:Vegetarian Food.