RED BEAN AND MUSHROOM VEGGIE BURGERS
From a little book called Best-Ever Burgers, these veggie burgers can be enjoyed by vegans and vegetarians. With salad and pita bread they make a substantial meal. Be sure to thoroughly drain the beans after rinsing to help with binding the burgers together.
Provided by Rhiannon and Matt
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan and cook the onion and garlic over a moderate heat, stirring, until softened.
- Add the spices and cook for a further minute, stirring continuosly.
- Add the mushrooms and cook, stirring, until softened and dry then remove from heat.
- Stir the mashed kidney beans into the pan, with the fresh cilantro and some salt & pepper.
- Using floured hands, form the mixture into four flat burger shapes (if the mix is too sticky to handle, mix in a little flour).
- Brush the burgers with oil and cook on a hot BBQ or under a preheated grill (broiler) for 8-10 minutes, turrning once, until golden brown.
Nutrition Facts : Calories 175.8, Fat 4.2, SaturatedFat 0.6, Sodium 8.6, Carbohydrate 26.4, Fiber 8.4, Sugar 1.5, Protein 9.8
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