This burger isn’t made with hamburger, that is.  The picture could fool you though, couldn’t it?  I had been wanting to try a meat free burger for a while and finally made an attempt at it a few weeks ago.  I hoped that I could make a completely vegan burger, to eat as low on the food chain as possible, but I just couldn’t get it to taste right or hold together to my liking without the addition of some Worcestershire and an egg.  Greg and I both really liked them, and would certainly eat them again.  The one caveat is that they smoosh out of the bun as you eat them, but you can just squish everything back into place as you go!

Yummy Homemade Bean Burgers (makes three “regular sized” burgers)

One 14 ounce can of beans, drained and rinsed (I used great northern, but I’ve seen plenty use black, kidney, or pinto)

1/4 pound mushrooms diced fine and sauteed until they begin to sweat

2 tablespoons flour

1 teaspoon Worchestshire sauce

1/2 teaspoon liquid smoke

garlic, salt, and pepper to taste

1 egg

Mix everything but the egg in a food processor until smooth.  Taste a little and correct seasoning, if necessary.  Add egg.  Make patties the size of your choice.  Heat a pan over high and and a little oil, add burger, and cook for 3-4 minutes on each side, or until evenly browned.  Now they’re ready for the bun.  Use your imagination and enjoy!