Easy Mushroom Burger Recipe
Mushroom Veggie Burgers
These plant-based and gluten-free veggie burger recipe are so incredibly tasty, regularly surprises omnivores to how much they would want to choose it over a traditional one.
- 1 tablespoon Oil, we usually use vegetable oil
- 1 medium Spanish or yellow onion
- 1 minced garlic clove
- 3 scallions
- 1/2 teaspoon cumin
- 1 cup mushrooms, diced.
- 1 15 oz. can pinto beans
- 1 teaspoon parsley
- salt to taste (sea salt or kosher salt is always best!)
- black pepper to taste
- 2 tablespoons oil
- Light panfry the onion and garlic in oil for 4 minutes, or until the onions are soft, whichever comes first.
- Next, add the scallions, spices, and the diced mushrooms and cook for another six mins. Add another teaspoon of oil if the pan seems a little dry. This depends also on how well done you prefer your mushrooms if you feel they are not cooked enough, keep them on for a few mins longer. Set the entire mixture aside in a bowl.
- Mash the beans well, with either a potato masher or fork. You want them in a guac style mash, but not so mixed, they are nearly liquid.
- In a large bowl, combine the mashed beans with the onion and mushroom mixture and add the parsley, salt, and pepper. Make sure the ingredients are well combined.
- Shape the mixture into patties about one inch thick. If you make them too thin, they may fall apart, but if you make them too thick, it will be more difficult to get them to cook them all the way through.
- Heat about two tablespoons of oil and cook each patty until the veggie burgers are done, about 3 minutes on each side. You can also use an indoor grill pan to grill your veggie burgers if you have one. The onion and mushroom flavor is excellent when grilled.