Teriyaki Mushroom Burger
15-20 fresh button mushrooms, rinsed and diced
1 onion, diced
1 orange bell pepper, diced
2 teaspoons grated fresh ginger
1/4 cup teriyaki sauce, divided
2 tablespoons canola oil, divided
2 cloves garlic, minced
1 (15 ounce) can pinto beans
1 cup cooked white rice
1 cup flour
1. Fry the mushrooms, orange pepper, onion, and ginger in about 1/8 cup teriyaki sauce and 1 tablespoon canola oil until veggies are soft. Add the garlic and fry until it is slightly brown.
2. Transfer to a medium sized bowl. Blend the pinto beans in a food processor with 1/8 -1/6 cup teriyaki sauce until fully processed. Transfer beans, rice, and flour to the bowl and mix completely.
3. Form mixture into patties and fry in 1 tablespoon canola oil at medium heat until each side of the patty is crispy. Serve on vegan white bread.
Source of recipe: Just researching veggie burgers and coming up with my own vegan burger mixes.