Veggie Burgers with Mushrooms Recipe

Name: Veggie Burgers with Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 15 -ounce can kidney beans, drained and rinsed; 1 small red onion, shredded and squeezed dry (about 1/2 cup); 1/3 cup chopped walnuts; 1 small carrot, finely diced; 1 cup plain or whole-wheat breadcrumbs; 2 scallions, white and green parts, finely chopped; 2 tablespoons chopped fresh parsley; 2 teaspoons Worcestershire or soy sauce; Kosher salt and freshly ground pepper; 3 tablespoons extra-virgin olive oil; 3 cups assorted mushrooms, sliced; 4 English muffins, split and toasted; Mayonnaise and/or mustard, for garnish; Baby spinach or arugula, for garnish

Servings: persons

1 15 -ounce can kidney beans, drained and rinsed
1 small red onion, shredded and squeezed dry (about 1/2 cup)
1/3 cup chopped walnuts
1 small carrot, finely diced
1 cup plain or whole-wheat breadcrumbs
2 scallions, white and green parts, finely chopped
2 tablespoons chopped fresh parsley
2 teaspoons Worcestershire or soy sauce
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
3 cups assorted mushrooms, sliced
4 English muffins, split and toasted
Mayonnaise and/or mustard, for garnish
Baby spinach or arugula, for garnish

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.
3
Season with salt and pepper and mix with your hands until combined.
4
Spread the remaining 1/2 cup breadcrumbs on a plate.
5
Form the bean mixture into 4 patties; lightly coat with the breadcrumbs, shaking off any excess.
6
Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat.
7
Add the patties and cook until golden and slightly crisp, 2 to 3 minutes per side.
8
Transfer the burgers to a plate.
9
Heat the remaining 1 tablespoon oil in the same skillet over medium heat.
10
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.
11
Serve the burgers on the English muffins with mayonnaise and/or mustard, baby greens and mushrooms.
12
Photograph by Antonis Achilleos

340

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 15 -ounce can kidney beans, drained and rinsed, 1 small red onion, shredded and squeezed dry (about 1/2 cup), 1/3 cup chopped walnuts, 1 small carrot, finely diced, and more.

Yes, Veggie Burgers with Mushrooms falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Veggie Burgers with Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions