I love to flip through my older cookbooks to see if there are any recipes worth “veganizing.” The other day, I found a “Barnes & Noble” clearance cookbook which I bought about 8 or 9 years ago. The book is called “100 Best Vegetarian Recipes” by Linda Doeser. There were also some interesting vegan recipes in the book. I found this very tasty bean burger recipe which I made for dinner last night. I thought it came out a tad mushy but it held together just fine on the whole wheat bun with the fixins (red onions, tomatoes, broccoli sprouts and ketchup). I served it with a green side salad and it was really quite delicious. My husband loved it too and, after one bite, he announced that it was blogworthy!
Heat the oil in a heavy-bottomed skillet. Add the onion and cook, stirring occasionally, for 5 minutes, or until softened. Add the garlic, coriander, and cumin and cook, stirring frequently, for an additional 1 minute. Add the mushrooms and cook, stirring constantly, for 4-5 minutes. Transfer to a bowl.
Place the beans in a small bowl and mash with a potato masher or fork (I used both to completely mash). Stir the beans into the mushroom mixture with the parsley, and season to taste with salt and pepper.
Divide the mixture into 4 portions, dip in a little flour and shape into flat, round patties. Brush with oil and cook under a pre-heated broiler for 4-5 minutes on each side.
Tip: If the burgers don’t hold together when you try to shape them, add a bit more oil to the mixture.
Those look great! I’m sure they have a wonderfully meaty, umami flavor with those mushrooms in there, too.
You could really taste the spices and I think that’s what makes them tasty!
But eggs aren’t a milk product!