Mushroom-Walnut-Veggie Burgers

 

Serves: 5

Serving Size: 1 burger

 

A wholesome and filling alternative to the traditional hamburger.

 

 3 Tbsp. bulgur

 1/3 cup boiling water

 1 Tbsp. canola oil

 4 ounces sliced Portobello mushrooms, chopped

 1/2 cup chopped onion

 1 garlic clove, chopped

 1 serrano or small jalapeño chile pepper, seeded and chopped

 1/3 cup walnuts, chopped

 1 cup canned pinto beans, rinsed and drained

 2 tsp. vegan Worcestershire sauce

 1 tsp. reduced-sodium soy sauce

 1 large egg white

 3 Tbsp. seasoned breadcrumbs

 Freshly ground black pepper, to taste

 5 whole-wheat buns, split and toasted

 5 tsp. coarse seed mustard

 5 thin slices red onion

 5 romaine lettuce leaves, washed and dried

 

1. Place bulgur in a small bowl. Add hot water to cover. Let sit until grain 
softens, 20 minutes. Drain and set aside.

 

2. Heat oil in a medium skillet over high heat until very hot. Sauté mushrooms 
until the liquid they release evaporates. Add onions, garlic and chili pepper.

Cook until soft, about 8 minutes. Mix in nuts, beans, Worcestershire and soy 
sauces. Remove from heat and let cool.

 

3. Transfer mixture to a food processor and pulse 4 times. Add bulgur and pulse 
4 times, until mixture is finely chopped but not puréed. (Or, chop by hand

until very fine.) Transfer to a mixing bowl. Mix in egg white, breadcrumbs and 
pepper, to taste. Form mixture into four patties.

 

4. Grill burgers about 2 1/2 minutes per side. (Or cook in a large non-stick 
skillet with 2 teaspoons oil over medium-high heat. Cook until browned on both

sides, about 5 minutes in all.)

 

5. Spread mustard on cut sides of buns. Add a lettuce leaf to the bottom 
halves, then a burger, then a slice of red onion. Add the top halves of the buns

and serve.

 

NUTRITION INFO

Calories: 314

Fat: 11.9 g

Carbohydrates: 40.1 g

Protein: 11.7 g

 

SOURCE: American Institute for Cancer Research.

 


"I would rather walk with God in the dark 
than go alone in the light."
~Blessed, Sugar
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