Failed burger yields breakfast yumminess

While TequilaTanya was having the best vegan burger ever designed, I decided to make some mushroom burgers here, with a pinto base.

Well.

It *tasted* fine. In fact, the combo with the green onions and beans was quite good. But this recipe fails in consistency. There is nothing binding it, so instead of burgers, it turned into a vegan hash. And it was GOOD as a vegan hash. A nice, hearty breakfast dish.

I will try to make them burgers again by pureeing the beans with a little bit of the water used to boiled them to get a better consistency, and I will add a little more oil for the same reason.

nb: I used boiled, not canned pintos.

Mushroom Veggie Burger

Ingredients:

• 2 tbsp vegetable oil
• 1 onion, diced
• 1 clove garlic, minced
• 3 green onions, diced
• 1/2 tsp cumin
• 3/4 cup diced fresh mushrooms
• 1 15 ounce can pinto beans
• 1 tsp parsley
• salt and pepper to taste
• oil for frying

Preparation:

Sautee the onions and garlic in olive oil for 3 to 5 minutes, until onions are soft. Add the green onions, cumin and mushrooms and cook for another 5 minutes, until mushrooms are cooked. Set aside. Mash the beans with a fork or a potato masher, or process in a food processor until well mashed.
Add the mushrooms to the beans and add parsley, salt and pepper. Stir until well combined.
Shape the mixture into patties. Heat about two tablespoons of olive oil and cook each patty until the veggie burgers are done, about 3 minutes on each side.