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Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 1 hr 55 mins Servings: 6 california style veggie burger
Ingredients Ingredient Checklist 10 ounces baby spinach 6 tablespoons extra-virgin olive oil 3 1/2 ounces shiitake mushrooms, stems removed, caps finely chopped (1 cup) 1 yellow onion, finely chopped (1 cup) Kosher salt and freshly ground pepper 2 teaspoons minced garlic (from 2 cloves) 1 can (15.5 ounces) pinto beans, rinsed and drained 1 cup packed cilantro leaves, chopped 2 teaspoons fresh lime juice 1 egg, beaten 1 1/2 cups Cooked Bulgur 1/3 cup dry whole-wheat breadcrumbs 6 slices Swiss cheese (optional) 6 potato sandwich rolls, split and toasted Dijonnaise, sliced avocado, sprouts, and pickles, for serving
Gallery Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 1 hr 55 mins Servings: 6 california style veggie burger
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 1 hr 55 mins Servings: 6
Recipe Summary
prep: 30 mins total: 1 hr 55 mins
Servings: 6
prep: 30 mins
total: 1 hr 55 mins
prep:
30 mins
total:
1 hr 55 mins
Servings: 6
6
california style veggie burger
california style veggie burger
Ingredients
Ingredients
- 10 ounces baby spinach 6 tablespoons extra-virgin olive oil 3 1/2 ounces shiitake mushrooms, stems removed, caps finely chopped (1 cup) 1 yellow onion, finely chopped (1 cup) Kosher salt and freshly ground pepper 2 teaspoons minced garlic (from 2 cloves) 1 can (15.5 ounces) pinto beans, rinsed and drained 1 cup packed cilantro leaves, chopped 2 teaspoons fresh lime juice 1 egg, beaten 1 1/2 cups Cooked Bulgur 1/3 cup dry whole-wheat breadcrumbs 6 slices Swiss cheese (optional) 6 potato sandwich rolls, split and toasted Dijonnaise, sliced avocado, sprouts, and pickles, for serving
Directions
In a large nonstick skillet, bring 1/2 cup water to a boil over high heat. Stir in spinach; cover and cook until bright green and wilted, about 1 minute. Drain and squeeze dry. Chop.
Return skillet to medium-high heat. Add 3 tablespoons oil, then mushrooms, onion, and a pinch of salt. Cook, stirring occasionally, until browned, 6 to 7 minutes. Add garlic; cook 1 minute more. Stir in beans, then transfer to a large heatproof bowl; let cool slightly. Add cilantro, spinach, 1 teaspoon salt, 1/2 teaspoon pepper, and lime juice; mash mixture together with a fork or potato masher, leaving some larger pieces. Stir in egg, 1 cup bulgur, and breadcrumbs. Refrigerate 30 minutes.
Spread remaining 1/2 cup bulgur on a plate; season with salt and pepper. Form bean mixture into 1/2-cup patties (about 1/2 inch thick); press each side into bulgur to coat. Wipe skillet clean; return to medium heat. Swirl in 1 1/2 tablespoons oil and add half of patties. Cook until a deep crust forms, 8 to 10 minutes. Flip and cook until second sides are crisp and patties are heated through, about 8 minutes more. In last minute of cooking, add cheese and cover; cook until melted. Transfer to a rimmed baking sheet fitted with a wire rack. Repeat with remaining burgers. Spread each roll with Dijonnaise, then top with a patty, avocado, sprouts, and pickles; serve.
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All Reviews for California-Style Veggie Burgers
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All Reviews for California-Style Veggie Burgers
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
