Mushroom-Walnut-Veggie Burgers

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Mushroom-Walnut-Veggie Burgers

 

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. veg. 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.

Serves 5.

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Char Haz

charrem

 

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