Basil Cheddar Mushroom Burgers (Vegan)

Love burgers, but don’t love the processed veggie burgers?? Well then this burger is for you!

1 Tablespoon EVOO, plus more for brushing
1 cup finely chopped walla walla onion
1 package (8 oz) cremini mushrooms, finely chopped
1 clove garlic, minced
½ teaspoon oregano
several fresh basil leaves, rolled and cut
6 slices of sprouted, flourless bread, toasted and ground into crumbs
15-ounce can Edan black beans, rinsed and drained
2 ounces (about ½ cup) shredded Daiya cheddar cheese
Salt and freshly ground black pepper

1. In a large skillet, heat canola oil over medium-high heat. Add onion and cook until golden, about 3 to 4 minutes. Stir in mushrooms, garlic, oregano and basil, and cook until mushrooms have released their juices, about 4 to 6 minutes. Remove from heat and set aside to cool slightly.

2. Place toast into food processor and process until crumbs. Pour crumbs into a medium bowl. Add the mushroom mixture and beans to the food processor; pulse until combined, but not smooth – leave some chunky bits. Scoop mixture into the bowl with the bread crumbs; add the cheese and season with salt and pepper.

3. Mix ingredients together and divide into 4 or more equal portions. With dampened hands, shape each portion into four thick patties. Lightly brush each side of all patties with canola oil.

4. Heat a grill, grill pan or skillet over medium heat. Place patties on the surface and cook until thoroughly heated through and the outside has crisped, about 5 minutes per side. Serve burgers and enjoy.

Adapted from Brown Eyed Baker


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