Mushroom and Walnut Veggie Burgers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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burgers Ingredients:
3 tbsp. bulgur |
1/3 cup boiling water |
1 tbsp. canola oil |
4 ounces mushrooms, portobello, chopped |
1/2 cup chopped onion |
1 garlic clove, chopped |
1 chili pepper, jalapeno, seeded and chopped |
1/3 cup walnuts, chopped |
1 cup canned pinto beans, rinsed and drained |
2 tsp. worcestershire sauce |
1 tsp. reduced-sodium soy sauce |
1 large egg white |
3 tbsp breadcrumbs, seasoned |
1 freshly ground black pepper, to taste |
Directions:
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.)
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