Makes 8-10 burgers
Add the carrot, onion, and garlic; pulse several times until finely chopped. Add oats, mushrooms, and cheese. Pulse until well combined.
Add the rest of the ingredients through the beans, and pulse several more times to combine and chop most of the beans (you may need to stir the ingredients a few times between pulses).
In a large bowl, use a wire whisk to beat the egg whites until frothy.
Pour the contents of the processor bowl into the egg whites and mix well.
Shape each patty into the desired size (the size of your bun), keeping them each uniformly 1/2 thick.
Stove top: Heat 1-2 Tbs olive oil in a skillet over medium heat. Season patties with salt and pepper, if desired. Place as many burgers as will fit without being disturbed when the others are flipped (about 4 in a 12 inch skillet). Cook 4 minutes on each side, or until golden and crispy. *To prevent sticking, be sure there is enough oil for the release in the pan.
Oven: Preheat oven to 375F. Generously oil a baking tray with olive oil. Bake patties 25-30 minutes, or until the top begins to brown. *Not putting enough oil on the sheet will cause the patties to stick. While I have never tried it (I use enough oil to not have a problem), I would think that oiling parchment paper and placing the patties on the paper would also help prevent sticking.
From frozen: Pour 1-2 Tbs olive oil in cold skillet; swirl around to coat the bottom. Place frozen patties in cold skillet and heat to medium. Flip patties when the bottom is golden and releases easily; about 6 or 7 minutes. Cook the other side 4 more minutes. Remove from heat and let rest about 1 minute.
Original Two Bean and Walnut Veggie Burger Blog Post
- 3/4 c walnuts
- 1 medium carrot, chunked
- 1/2 lg red onion, chunked
- 1 large clove of garlic (or 2 small ones)
- 1/2 c rolled oats
- 4 oz mushrooms
- 1/2 c provolone cheese, shredded
- 2 Tbs olive oil
- 1 Tbs tomato paste
- 1 tsp thyme
- 1 tsp smoked paprika
- 1 tsp sea salt
- 1/2 tsp crushed red pepper flakes
- 1/4 tsp freshly ground black pepper
- 1 1/2 c cooked pinto beans (or 1 15-16 oz can, drained and rinsed)
- 1 1/2 c cooked kidney beans (or 1 15-16 oz can, drained and rinsed)
- 2 egg whites, beaten
Add the carrot, onion, and garlic; pulse several times until finely chopped. Add oats, mushrooms, and cheese. Pulse until well combined.
Add the rest of the ingredients through the beans, and pulse several more times to combine and chop most of the beans (you may need to stir the ingredients a few times between pulses).
In a large bowl, use a wire whisk to beat the egg whites until frothy.
Pour the contents of the processor bowl into the egg whites and mix well.
Shape each patty into the desired size (the size of your bun), keeping them each uniformly 1/2 thick.
Stove top: Heat 1-2 Tbs olive oil in a skillet over medium heat. Season patties with salt and pepper, if desired. Place as many burgers as will fit without being disturbed when the others are flipped (about 4 in a 12 inch skillet). Cook 4 minutes on each side, or until golden and crispy. *To prevent sticking, be sure there is enough oil for the release in the pan.
Oven: Preheat oven to 375F. Generously oil a baking tray with olive oil. Bake patties 25-30 minutes, or until the top begins to brown. *Not putting enough oil on the sheet will cause the patties to stick. While I have never tried it (I use enough oil to not have a problem), I would think that oiling parchment paper and placing the patties on the paper would also help prevent sticking.
From frozen: Pour 1-2 Tbs olive oil in cold skillet; swirl around to coat the bottom. Place frozen patties in cold skillet and heat to medium. Flip patties when the bottom is golden and releases easily; about 6 or 7 minutes. Cook the other side 4 more minutes. Remove from heat and let rest about 1 minute.
Original Two Bean and Walnut Veggie Burger Blog Post
