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Veggie Burgers

Photo: David Prince
Prep time 20 mins
Other time 25 mins
Yield 4 servings


  • 2 tablespoons olive oil
  • 1 onion, finely diced
  • 2 garlic cloves, chopped
  • 3 portobello mushrooms (about 1 pound), cleaned and cut into 1/4-inch dice
  • 2 teaspoons kosher salt
  • 1/8 teaspoon freshly ground pepper
  • 1 tablespoon tomato paste
  • 1 1/2 cups frozen shelled edamame, defrosted and blanched
  • 1/4 cup packed fresh parsley leaves
  • 1 egg
  • 1/2 cup plain bread crumbs
  • 4 brioche or hamburger buns, toasted

Nutrition Information

  • calcium 78 mg
  • calories 441
  • caloriesfromfat 1 %
  • carbohydrate 40 g
  • cholesterol 144 mg
  • fat 25 g
  • fiber 7 g
  • iron 3 mg
  • protein 16 mg
  • satfat 9 g
  • sodium 1309 mg

How to Make It

  1. Heat oven to 400° F. Heat the oil in a large skillet over medium heat. Add the onion, garlic, mushrooms, salt, and pepper, and cook until lightly browned, about 5 minutes. Add the tomato paste and cook for 1 minute. Remove from heat and place half the mixture in a food processor. Place the other half of the mixture in a large bowl and set aside.

  2. Add the edamame and parsley to the processor and pulse until the mixture is fine. Transfer to the bowl containing the original mushroom mixture, add the egg and bread crumbs, and mix well. Form into 4 patties and place on a lightly greased sheet pan.

  3. Place the burgers in the oven and bake for 20 minutes. Serve on the buns, topped with sprouts, lettuce, and tomato, if desired.