Source:Lori’s Vegetarian Recipe Book
Prep Time:10-30 Minutes
Servings:4
I always remember Lori when I make this because she made it frequently when we lived together. Clearly, I loved it because I am still making it
You can make this with pinto beans as well.
I have not included bread and lettuce and seasonings to actually make the burger. Use whatever you fancy!
Ingredients:
| 2 | tablespoon | canola oil |
| 1 | small | onion (red) chopped finely |
| 1 | clove | garlic chopped finely |
| 1 | teaspoon | coriander powder |
| 5 | ounce | mushroom (button) chopped finely |
| 1.5 | cup | red kidney beans (canned) |
| 2 | tablespoon | parsley (flat leaf) chopped finely |
| flour (white) | ||
| to taste | salt | |
| to taste | black pepper |
Directions:
1) Heat the oil in a heavy skillet. Add the onion and cook, stirring occasionally, for 5 minutes, until soft. Add the garlic, coriander, and cumin and cook, stirring frequently, for a minute more.
Add the mushrooms and continue to cook, stirring constantly, for 4-5 minutes, until all the liquid has evaporated. Transfer the mixture to a bowl.
2) Place the beans in a small bowl and mash with a potato masher or fork. Stir the beans into the mushroom mixture with the parsley and season to
taste with salt and pepper.Dust the flour.
3) Divide the mixture into four portions, and shape each into a flat round patty. Brush with oil and cook under a preheated broiler for
4-5 minutes on each side.
4) Serve immediately in burger buns and your favorite seasonings. Enjoy!
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