Veggie Burger
This Veggie Burger is packed with flavor! A delightful blend of creamy beans, earthy mushrooms, and spices, perfect for everyone.
Servings: 6 servings
Ingredients
- 1 15-ounce can cannellini beans drained
- 3-1/2 cups sliced mushrooms Baby Bella
- 1 8-ounce package grated carrot
- 3/4 cup grated red onion
- 1 tablespoon olive oil for sautéing
- to taste salt
- to taste pepper
- 1/2 cup dry-roasted cashews
- 3/4 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 large egg to bind
- 2 tablespoons mayo
- 1/2 teaspoon garlic powder for flavor
- 1/2 teaspoon paprika for smokiness
- 3/4 cup cooked brown rice
Instructions
- Heat a tablespoon of olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté until golden brown, about 5-7 minutes. Stir in the grated carrots and red onion, cooking for another 2-3 minutes. Season with salt and pepper to taste. Remove from heat and let cool slightly.
- In a food processor, combine the drained cannellini beans and dry-roasted cashews. Pulse until you achieve a chunky paste.
- In a large mixing bowl, combine the sautéed vegetables, the bean mixture, cooked brown rice, panko breadcrumbs, grated Parmesan cheese, egg, mayo, garlic powder, and paprika. Stir until well mixed.
- Using your hands, form the mixture into burger patties, about 1/2 inch thick. You should get around 6-8 patties.
- Preheat your oven to 375°F (190°C). Place the patties on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until golden brown and firm.
- Serve your veggie burgers on whole grain buns, lettuce wraps, or on their own. Top with your favorite condiments and enjoy!
Equipment
- Large Mixing Bowl
- Skillet
- Food Processor
- Baking Sheet
- Spatula
- Measuring cups and spoons
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze uncooked patties for up to 3 months; bake from frozen, adding extra time.
- For a vegan option, swap the egg for a flax egg and use dairy-free mayo.