Ingredients: |
Ingredients: 10 oz. baby spinach
6 tbsp extra virgin olive oil
3 ½ shitake mushrooms, stems removed, caps finely chopped (1 cup)
1 yellow onion, finely chopped (1 cup)
salt and pepper
2 tsp minced garlic (from 2 cloves)
1 can (15.5 oz) pinto beans, rinsed and drained
1 cup packed cilantro leaves, chopped
2 tsp fresh lime juice
1 egg, beaten
1 ½ cups cooked Bulgar
⅓ cup dry whole-wheat breadcrumbs
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Directions: |
Directions:1. In a large nonstick skillet, bring ½ 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.
2. Return skilled to medium-high heat. Add 3 tbsp oil, then mushrooms, onion and a pinch of salt. Cook, stirring occasionally, until browned, 6-7 minutes. Add garlic; cook 1 minute more. Stir in beans, then transfer to a large bowl: let cool slightly. Add cilantro, spinach, 1 tsp salt, ½ tsp 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.
3. Spread remaining ½ cup bulgur on a plate: season with salt and pepper. Form bean mixture into ½ cup patties (about ½ inch thick): press each side into bulgur to coat. Wipe skillet clean; return to medium heat. Swirl 1½ tbsp 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. Repeat with remaining burgers. |
This recipe for California Style Veggie Burgers is from