Mushroom and Bean Veggie Burgers
Thick patties made from sauteed mushrooms, cannellini beans, cashews, and brown rice that cook up golden in a skillet or on the grill.
Equipment
- Large skillet
- Large mixing bowl
- Fork or potato masher
- Wide spatula
Ingredients
Main Ingredients
- 8 oz mushrooms sliced
- 2 tsp olive oil for sauteing the mushrooms
- 1 can cannellini beans 14 oz, drained and rinsed
- 1 large carrot grated
- ½ cup raw unsalted cashews about 70 g
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 tbsp mayonnaise
- 1 cloves garlic minced
- ½ tsp paprika
- ¼ tsp kosher salt
- ½ tsp black pepper
- ¾ cup cooked brown rice cold
- ¾ cup green onions sliced
- 2 tbsp olive oil for pan frying, up to 3 tbsp
- 4 soft burger buns plus lettuce, tomato, cheese, pickles, and avocado for serving
Instructions
Cooking
- Cook the mushrooms. Saute the mushrooms in 2 teaspoons of olive oil for 6 to 8 minutes, until golden and dry. Let them cool briefly.
- Make the base. Mash the beans in a large bowl, leaving a few chunks, then fold in the carrot, mushrooms, cashews, panko, Parmesan, egg, mayonnaise, garlic, spices, rice, and green onions.
- Form and rest. Press the mixture into 4 thick patties and set them aside for 5 minutes to firm up.
- Brown the patties. Cook in 2 to 3 tablespoons of olive oil over medium heat, 4 to 5 minutes per side, until golden and 160 degrees F in the center. For the grill, cook 4 to 5 minutes per side over medium high heat on well oiled grates.
- Assemble. Serve on soft buns with lettuce, tomato, cheese, pickles, avocado, and sauce.
Notes
Substitutions: Walnuts or sunflower seeds can replace cashews. Use any soft bun or serve in lettuce cups.
Tips: Cook the mushrooms until dry, mash the beans well, and rest the patties for 5 minutes so they hold together.
Storage: Refrigerate cooked patties up to 3 days or freeze up to 2 months with parchment between them. Reheat to 165 degrees F.