The binding in this recipe comes from mashed kidney beans, ground spices (which act as flour), and cornmeal. Chilling the burgers for 30 minutes before cooking allows the cornmeal to soak up the moisture and really sets the burgers firmly. Don't skip this step.
You can cook them on the stove top in any skillet you like — no need for a non-stick pan — or bake them in the oven on a parchment-lined baking sheet.
As always, if you need to follow a gluten-free diet, please, make sure that your packaged ingredients are gluten-free.
Mushroom Lovers Veggie Burger
1 14 gram / 1/2 ounce package dried Porcini mushrooms
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 teaspoons poultry seasoning
1 Tablespoon gluten-free tamari
1 Tablespoon Dijon mustard
2 cloves garlic, minced
6 - 8 mushrooms, finely diced
1 stalk celery, finely diced
2 cups cooked or canned kidney beans
1 cup cooked brown rice
1/4 cup gluten-free corn meal
1/4 cup water
Or, to cook in the oven, preheat the oven to 175C / 350F. Bake the patties on a baking sheet lined with parchment paper or a silicone mat for 20 - 30 minutes. Flip them half way through.
To your health and happiness,
Beans and Rice