Mushroom & Green Olive Veggie Burgers
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 green olives
- 1 small carrot, finely diced
- 1 lg red bell pepper, diced
- 2 tablespoons chopped fresh parsley
- 2 shallots, finely sliced
- 1 tablespoon of butter
- 2 cups assorted mushrooms, sliced
- 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, diced
- 1 cup plain or whole-wheat breadcrumbs
- 1 egg
- 4 English muffin, split and toasted
- Mayonnaise and/or mustard, for garnish
- Baby arugula, for garnish
Directions
Smash the beans in a bowl with a potato masher or fork until slightly chunky.
Smash the beans in a bowl with a potato masher or fork until slightly chunky.
Add the carrots, chopped mushrooms, 1/2 cup breadcrumbs, red bell peppers, green olives, parsley and 1 teaspoon Worcestershire sauce and egg.
Season with salt and pepper and mix with your hands until combined.Spread the remaining 1/2 cup breadcrumbs on a plate.
Form the bean and mushroom mixture into 4 patties; lightly coat with the breadcrumbs, shaking off any excess.
Heat the tablespoon butter in the same skillet over medium heat.
Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Or cook on an indoor grill. *Do not attempt to cook on outdoor grill.
Add the patties and cook until golden and slightly crisp, 4 to 5 minutes per side. Top with your favorite cheese 2 minutes prior to being done, cover with some sort of lid to help melt the cheese.
Transfer the burgers to a plate.
Serve the burgers on the English muffins with mayonnaise and/or mustard, baby arugula and mushrooms shallots mixture.Enjoy!
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