Veggie Burgers with Mushrooms

• 1 15 -ounce can kidney beans, drained and rinsed
• 1 small red onion, shredded and squeezed dry (about 1/2 cup)
• 1/3 cup chopped walnuts
• 1 small carrot, finely diced
• 1 cup plain or whole-wheat breadcrumbs
• 2 scallions, white and green parts, finely chopped
• 2 tablespoons chopped fresh parsley
• 2 teaspoons Worcestershire or soy sauce
• Kosher salt and freshly ground pepper
• 3 tablespoons extra-virgin olive oil
• 3 cups assorted mushrooms, sliced
• 4 English muffins, split and toasted
• Mayonnaise and/or mustard, for garnish
• Baby spinach or arugula, for garnish

1. Smash the beans in a bowl with a potato masher or fork until slightly chunky.
2. Add the onion, walnuts, carrot, 1/2 cup breadcrumbs, scallions, parsley and 1 teaspoon Worcestershire sauce.
3. Season with salt and pepper and mix with your hands until combined.
4. Spread the remaining 1/2 cup breadcrumbs on a plate.
5. Form the bean mixture into 4 patties; lightly coat with the breadcrumbs, shaking off any excess.
6. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat.
7. Add the patties and cook until golden and slightly crisp, 2 to 3 minutes per side.
8. Transfer the burgers to a plate.
9. Heat the remaining 1 tablespoon oil in the same skillet over medium heat.
10. Add the mushrooms and the remaining 1 teaspoon Worcestershire sauce; season with salt and pepper and cook until the mushrooms are slightly wilted, 3 to 4 minutes.
11. Serve the burgers on the English muffins with mayonnaise and/or mustard, baby greens and mushrooms.
12. Photograph by Antonis Achilleos

kidney beans, red onion, walnuts, carrot, breadcrumbs, scallions, parsley, worcestershire, kosher salt, extravirgin olive oil, mushrooms, muffins, mayonnaise, arugula

Taken from www.foodnetwork.com/recipes/food-network-kitchens/veggie-burgers-with-mushrooms-recipe.html (may not work)