After struggling with stomach pains, Alyssa Rimmer decided to make a lifestyle change. She started Simply Quinoa to share her satisfying, whole food solutions for people like her. Since then, she has built up a wellness community to support whole food living and we Little Northern Bakehouse is happy to be a part of that community.
These White Bean Mushroom Veggie Burgers are flavorful, packed with healthy ingredients, and have an awesome meaty texture. They’re delicious on their own, but can also stand up to all sorts of toppings (we served them on the BEST gf buns ever!). And they’re actually super easy to make too!
Remove the stems from the mushrooms and rub off any dirt with a paper towel. Finely chop with a knife and add to a mixing bowl
To the bowl, add the scallions and garlic. Toss to combine. Add the beans to the bowl and mash them with a fork until most are mashed, but some larger chunks remain. Stir together.
Add the rest of the ingredients (minus the flour) and stir again to combine. Add the flour, 1 tablespoon at a time, stirring between each addition until you get a dough that can be shaped and holds together.
Form the dough into patties and place on a parchment-lined plate or baking sheet. Pop in the fridge and chill for at least 30 mins, preferably longer.
When ready to cook, heat some oil in a non-stick skillet. Cook the burgers over medium-high heat for 3-4 mins per side, until each side is crispy and dark brown.
Serve on top a toasted Little Northern Bakehouse bun with your desired toppings.
Freeze extra patties and reheat in the toaster oven or on a pan.
*Burgers can also be baked if you’d prefer! Bake on a parchment-lined baking sheet at 375 degrees for 30-35 minutes, flipping halfway through.