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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 176.2
  • Total Fat: 7.8 g
  • Cholesterol: 4.6 mg
  • Sodium: 177.5 mg
  • Total Carbs: 21.3 g
  • Dietary Fiber: 6.8 g
  • Protein: 6.6 g

View full nutritional breakdown of Mushroom Veggie Burger calories by ingredient
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Mushroom Veggie Burger

Submitted by: GBARTOLO

Introduction

I found this recipe on about.com by Jolinda Hackett. I made these and they were absolutely delicious! The burger patty cooks formed, but just a note that when cooked, they will be a soft patty and not hard like a burger. Also, I used Goya Canned Pinto Beans, and I rinsed them several times with water in a mesh strainer to remove most of the sodium. I also used about 3/4 tbsp of butter to sautee the garlic, onions, scallions, and mushrooms, so the nutrition information has been adjusted to reflect the butter. (The original recipe sautees in vegetable oil)

*(I'm not a vegetarian, but I know that if you do use the vegetable oil for sauteeing, then it adheres to vegan dietary restrictions. Not too sure how the butter affects those standards, but just another little side note)*


Enjoy!
I found this recipe on about.com by Jolinda Hackett. I made these and they were absolutely delicious! The burger patty cooks formed, but just a note that when cooked, they will be a soft patty and not hard like a burger. Also, I used Goya Canned Pinto Beans, and I rinsed them several times with water in a mesh strainer to remove most of the sodium. I also used about 3/4 tbsp of butter to sautee the garlic, onions, scallions, and mushrooms, so the nutrition information has been adjusted to reflect the butter. (The original recipe sautees in vegetable oil)

*(I'm not a vegetarian, but I know that if you do use the vegetable oil for sauteeing, then it adheres to vegan dietary restrictions. Not too sure how the butter affects those standards, but just another little side note)*


Enjoy!

Number of Servings: 5

Ingredients

    3/4 tbsp butter
    1 cup onions, sweet
    1 clove garlic, minced
    1/4 cup scallions, minced
    1/2 tsp cumin
    1 cup diced fresh mushrooms
    15 oz can Pinto Beans (Rinse these before using)
    1 tsp parsley, finely minced
    salt and pepper to taste
    2 tbsp Canola oil (for frying)

Directions

Sautee the garlic and chopped onions in a frying pan, until onions are soft (approx. 3-5 minutes). Then add scallions, mushrooms and cumin; continue cooking until mushrooms are soft and cooked (approx. 5 minutes).

While the mixture above is cooking, strain pinto beans in a mesh strainer and rinse well with cold water. After straining, put beans into a bowl and mash with a potato masher (if you don't have a masher, then you can also put them into a food processor to soften and mash them).

When the mushroom mixture is cooked, add it to the mashed beans in a bowl; also add in parsley. Mix well. Form into hand-made patties.

Heat the canola oil in a frying pan (I used the same pan as for the mushroom mixture), and then cook each patty for approx. 3 minutes each side. (I cooked mine for about a minute and a half each side- I guess it depends how hot your oil is....Just cook them until they look nice and browned on each side)

Makes approx. 5 patties.

Number of Servings: 5

Recipe submitted by SparkPeople user GBARTOLO.






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Member Ratings For This Recipe


  • Good
    1 of 1 people found this review helpful
    Pretty good! I don't like that the patties fall apart easily but the taste made up for that... - 3/24/11

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  • 1 of 1 people found this review helpful
    amazing! This is the best veggie burger ive ever eaten. It's a new favourite meal. - 1/9/11

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  • Hello there! I read your comments at the beginning of the recipe and just thought I'd let you know that butter is not a vegan food since vegans eat no animal products. I haven't made the burgers yet, but they sound yummy! - 10/10/10

    Was this review helpful?   yes  No