White Bean Mushroom Veggie Burger Recipe
This white bean mushroom veggie burger might just be the best you'll ever try! They're meaty, they're easy to make, they're perfectly seasoned and they're also vegan & gluten-free!
Servings 4 large patties
- 4 Little Northern Bakehouse Gluten-Free Burger Buns
- 4 tablespoons Hummus
- 1 small tomato, sliced
- 1/4 cup caramelized onions (or raw)
Remove the stems from the mushrooms and rub off any dirt with a paper towel. Finely chop with a knife and add to a mixing bowl.
To the bowl, add the scallions and garlic. Toss to combine. Add the beans to the bowl and mash them with a fork until most are mashed, but some larger chunks remain. Stir together.
Add the rest of the ingredients (minus the flour) and stir again to combine. Add the flour, 1 tablespoon at a time, stirring between each addition until you get a dough that can be shaped and holds together.
Form the dough into patties and place on a parchment-lined plate or baking sheet. Pop in the fridge and chill for at least 30 minutes, preferably longer.
When ready to cook, heat some oil in a non-stick skillet. Cook the burgers over medium-high heat for 3 - 4 minutes per side, until each side is crispy and dark brown.
Serve on top a toasted Little Northern Bakehouse bun with your desired toppings.
Freeze extra patties and reheat in the toaster oven or on a pan.
* Burgers can also be baked if you'd prefer! Bake on a parchment-lined baking sheet at 375ºF for 30 - 35 minutes, flipping halfway through.
** Nutrition facts include bun + toppings.
Serving: 1burger | Calories: 444kcal | Carbohydrates: 81g | Protein: 17g | Fat: 7g | Saturated Fat: 2g | Sodium: 651mg | Potassium: 855mg | Fiber: 12g | Sugar: 5g | Vitamin A: 167IU | Vitamin C: 5mg | Calcium: 141mg | Iron: 6mg