Mushroom Veggie Burgers

Jill Nussinow — From The Veggie Queen by Jill Nussinow, MS, RD, Vegetarian Connection Press: Santa Rosa, 2005. Reprinted with permission from the author. To learn more about Jill and her work visit her website.

I like this burger recipe because I love eating mushrooms and the ingredient list is short.

Ingredients:
1 tablespoon oil
1/2 cup finely diced onion
1/2 pound mushrooms, shiitake, crimini, or Portabello, sliced
3 cloves garlic, minced
4 cups spinach leaves, washed
5 sundried tomatoes, rehydrated in boiling water, chopped fine
1 cup cooked bulgur, rice, or quinoa
1 1/2 cups bread crumbs
Salt and pepper

Directions:
Heat oil in a large skillet or sauté pan. Add the onion and sauté for about 1 minute over medium heat. Add the mushrooms and cook for 3 or 4 minutes. Add the garlic, sauté 1 minute more. Then lay the spinach on top of the vegetable mixture. Cover and let spinach wilt for 1 or 2 minutes. Put this mixture into the processor and whir until mixed. Add the bulgur and pulse to combine. Put the mixture into a bowl. Add the sundried tomatoes, breadcrumbs, and salt and pepper. Mix with a spoon or your hands until everything is combined. Form into 6 patties about 3-inches in diameter and 1/2 inch thick. Pan fry or grill for 5 to 8 minutes per side or until lightly browned.