Vegetarian burgers with mushrooms

Ingredients:

• 1 can (425g) kidney beans, rinsed
• 1 small red onion, grated and squeezed (about 1/2 cup)
• 1/3 cup chopped walnuts
• 1 small carrot, finely diced
• 1 cup plain or whole grain breadcrumbs
• 2 green onions, finely chopped
• 2 tbsp. l. chopped parsley
• 2 tsp Worcestershire or soy sauce
• 3 tbsp. l. olive oil
• 3 cups assorted mushrooms, thinly sliced
• 4 English muffins, cut in half and fried
• Mayonnaise and/or mustard, for serving
• Spinach or arugula, for serving

Preparation:

1. Mash the beans in a bowl with a potato masher or fork until they are a fine, chunky puree. Add the onion, nuts, carrots, 1/2 cup breadcrumbs, green onions, parsley, and 1 teaspoon Worcestershire sauce. Season with salt and pepper and mix with your hands.
2. Spread the remaining 1/2 cup breadcrumbs on a plate. Form the bean mixture into 4 patties; lightly coat with the breadcrumbs, shaking off any excess. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the patties and fry until golden brown and lightly crisp, 2-3 minutes per side. Transfer the patties to a plate.
3. In the same skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the mushrooms and the remaining 1 teaspoon Worcestershire sauce, season with salt and pepper, and cook until the mushrooms are wilted, 3-4 minutes. Serve the patties on English muffins with mayonnaise and/or mustard, herbs, and mushrooms.