Description
These flavorful veggie burgers combine mushrooms, cannellini beans, and a mix of fresh vegetables with crunchy cashews and panko breadcrumbs for the perfect texture. Enhanced with parmesan, spices, and a touch of mayonnaise, these homemade patties are pan-fried to golden perfection and served on soft buns with your favorite toppings.
Ingredients
Scale
Base Ingredients
- 250g (8oz) mushrooms, sliced
- 2 tsp olive oil
- 400g (14oz) can cannellini beans, drained
- 1 large carrot, grated
- 1/2 cup (70g) raw unsalted cashews
- 1/2 cup (55g) panko breadcrumbs
- 1/2 cup (50g) grated parmesan cheese
- 1 large egg
- 2 tbsp mayonnaise
- 1 garlic clove, minced
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3/4 cup (150g) cooked brown rice
- 3/4 cup green onions, sliced
For Cooking and Serving
- 2 to 3 tbsp olive oil (or other cooking oil)
- Soft buns
- Lettuce leaves
- Sliced tomato
- Slices of cheese (optional)
- Pickles
- Favorite sauces (ketchup, mustard, mayo, etc.)
- Avocado slices
- Beetroot slices
- French fries or baked potato wedges (for serving)
Instructions
- Prepare the mushrooms: Heat 2 teaspoons olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté until they are softened and most of their moisture evaporates, about 5-7 minutes. Remove from heat and allow to cool slightly.
- Combine the mixture: In a large mixing bowl, mash the drained cannellini beans roughly with a fork or potato masher. Add the grated carrot, cashews, panko breadcrumbs, grated parmesan, egg, mayonnaise, minced garlic, paprika, salt, pepper, cooked brown rice, green onions, and the sautéed mushrooms. Mix everything thoroughly until combined.
- Form the patties: With clean hands, shape the mixture into four evenly sized burger patties. The mixture should hold together well; if too wet, add a little more panko breadcrumbs to help bind.
- Cook the patties: Heat 2 to 3 tablespoons of olive oil in a large frying pan over medium heat. Carefully place the patties in the pan and cook for 6-7 minutes per side, or until golden brown and cooked through. Be gentle when flipping to maintain the patty shape.
- Assemble and serve: Toast the soft buns lightly if desired. Place lettuce, tomato slices, cheese, pickles, avocado, beetroot, and cooked veggie burger patties on the buns. Add your favorite sauces. Serve immediately with French fries or baked potato wedges on the side.
Notes
- Note 1: Drain the cannellini beans well to prevent the mixture from being too wet.
- Note 2: Raw unsalted cashews add crunch; you can substitute with walnuts or almonds if preferred.
- Note 3: Panko breadcrumbs help bind the mixture and add texture; regular breadcrumbs can be used as a substitute.
- Note 4: Cooked brown rice adds bulk and texture, but you can substitute with cooked quinoa or oats.
- For extra flavor, add herbs such as parsley or thyme into the burger mix.
- These patties can be made ahead and refrigerated or frozen for later use.
