'Shroom and Hazelnut Veggie Burgers

No, I'm not talking about that kind of shrooms... so don't get too excited! This tasty veggie burger patty recipe is full of earthy crimini mushrooms, nutty brown rice, and rich crunchy hazelnuts... a real treat. Of the the veggie burger recipes I use, this is the one I pull out when I want to have something really special. You'll love it! Love stinky cheeses? It's also great if you sub the 1/2 cup of Parmesan for 1/2 cup of crumbled blue cheese.

This recipe calls for toasted bread crumbs, which add a richer flavor to the finished veggie burgers. To make them, we've got a great recipe for toasted breadcrumbs here on our blog. Or just use whatever you have-- these veggie burgers are pretty forgiving! Serves 6.

Ingredients:
1/2 C. red onion, minced
2-3 cloves garlic, minced or pressed
1 1/2 C. chopped crimini mushrooms (or any kind of mushroom)
1 C. cooked brown rice
1 C. canned pinto beans, pureed
1/2 C. toasted bread crumbs (plus more if needed)
1 C. grated mozzarella
1/2 C. finely grated fresh Parmesan
1/2 C. finely chopped toasted hazelnuts
2 tbsp. chopped fresh Italian parsley
1 egg, beaten
1/2 tsp. sea salt
freshly ground black pepper, to taste
olive oil, for cooking

Instructions: 1. In a skillet, cook onion and garlic in a small amount of olive oil over med. heat until softened, about 5 minutes.

2. Toss in chopped mushrooms and cook until mushrooms are cooked through, about 5 minutes. Let the liquid evaporate-- you want them to be pretty dry.

3. Dump mushroom mixture into a large mixing bowl. Add remaining ingredients. If necessary, add extra breadcrumbs until mixture holds together well.

4. Shape mixture into six half-inch-thick veggie patties (you can also make four larger ones, if you like).

5. Cook in an oiled skillet over medium heat about 3-5 minutes a side, until cooked through and browned. These can also be baked in a 375 degree oven for 15 minutes.

Note: Like most veggie burger recipes, these freeze well. Just thaw them out when ready, and bake in the oven.

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