Ingredients
Equipment
Method
Cooking Instructions:
- Start by draining and rinsing the cannellini beans. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the sliced mushrooms and sauté until they are golden brown and have released their moisture, about 5-7 minutes. Season with salt and pepper.
- In a large mixing bowl, combine the sautéed mushrooms, grated carrots, grated red onion, dry-roasted cashews, panko breadcrumbs, grated Parmesan cheese, cooked brown rice, garlic powder, paprika, and the rinsed cannellini beans.
- In a small bowl, whisk the egg and mayonnaise together. Add this mixture to the large bowl with the veggies and gently mix until everything is well combined. The mixture should hold together; if it’s too dry, add a splash of olive oil or a bit more mayo.
- With clean hands, form the mixture into burger patties. You should be able to make about 6-8 patties depending on your preferred size. Place them on a parchment-lined baking sheet.
- You can either grill or pan-fry the patties. If pan-frying, heat a tablespoon of olive oil in the skillet over medium heat. Cook each burger for about 4-5 minutes on each side until they’re golden brown. If baking, preheat the oven to 375°F (190°C) and bake for about 25 minutes, flipping halfway through.
- Serve your veggie burgers on buns with your favorite toppings, or enjoy them on their own with a side salad. Don’t forget to add your favorite sauce for an extra burst of flavor!
Notes
- Feel free to swap out mushrooms for zucchini or bell peppers for a different flavor.
- For a vegan option, substitute the egg with a flax egg or applesauce.
- Cooked veggie burgers can be stored in the fridge for up to 4 days.
- To freeze, place them in a single layer until firm, then transfer to a freezer-safe bag.
- Reheat frozen burgers at 375°F (190°C) for about 30 minutes or until heated through.