This is not your typical veggie burger recipe. These burgers are so flavorful they make all those other veggies burgers jealous!
- 1 tsp safflower oil plus a little extra for brushing on the burger
- 1 onion, finely chopped
- 2 garlic cloves minced
- 1 tsp ground corriander
- 1 tsp ground cumin
- 4 oz white mushrooms
- 15 oz canned red kidney beans, drained and rinsed
- 2 tbsp chopped fresh flat-leaf parsley
- salt and pepper
- wraps or buns
- dijon mustard & vegan mayo
Heat the oil in a heavy-bottom skillet over medium heat. Add the onion and cook until softened and clear. Add garlic, cumin, and coriander, cook for an additional minute. Add mushrooms, stirring frequently, cook for 5 -6 minutes until all liquid is evaporated. Place mixture in a bowl, set aside.
Preheat the broiler to medium-high. Divide the mixture equally into 4 patties. dust lightly with flour, and shape into flat, round patties. Brush with oil and cook under the broiler for 5 minutes on each side. Remove from oven and set aside.
Heat oil in a skillet over low heat. If using a wrap, spread dijon mustard and a dab of vegan mayo in the middle of the wrap. Place patties in center of wraps and fold into a hexagon shapes. Seal flaps down using a dab of dijon.
Place wrapped burger seam side down in heated skillet, brown for 2-3 minutes on each side. Serve with a salad or your choice of side.