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Dinner recipe · from the recipe book

Smoky Mushroom-Walnut Kidney Bean Smash Burgers

Thin, crisp-edged kidney bean patties with savory mushrooms and toasted walnuts, topped with lime-smashed avocado and juicy tomato on toasted whole-wheat bread.

Smoky Mushroom-Walnut Kidney Bean Smash Burgers

Ingredients

  • 2 cups316 gKidney beans, canned, drained and rinsedpatted dry
  • 2¾ cups sliced200 gWhite mushroomsfinely chopped
  • ⅓ cup chopped40 gWalnutsfinely chopped
  • ½ cup chopped80 gYellow onionfinely chopped
  • 2 cloves6 gGarlicminced
  • 1 large50 gEggsbeaten
  • ⅓ cup40 gPlain dry breadcrumbs
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 1 tsp2 gGround cumin
  • 2⅛ tsp10 gLow-sodium soy sauce
  • ½ tsp1 gBlack pepper
  • ⅛ tsp1 gSalt
  • 1½ tbsp20 gCanola oildivided
  • 8 slices256 gWhole-wheat bread8 slices, toasted
  • 1 whole200 gAvocadopitted
  • 2 tsp10 gLime juice
  • 1½ medium200 gTomatoessliced
  • 1 tbsp15 gYellow mustard

Steps

  1. Prep first: chop the mushrooms, walnuts and onion, mince the garlic, pat the kidney beans dry, beat the egg and slice the tomato.
  2. Heat a large skillet over medium heat and toast the walnuts, stirring, 3 minutes; transfer to a large bowl.
  3. Add half of the canola oil to the skillet, then the mushrooms and onion; cook, stirring, until the mushrooms are browned and their liquid is gone, 8 to 10 minutes. Stir in the garlic for 30 seconds, then add to the bowl with the walnuts and cool 10 minutes.
  4. Add the kidney beans to the bowl and mash with a fork until mostly smooth with some chunks. Stir in the soy sauce, smoked paprika, cumin, black pepper, egg and breadcrumbs until the mixture holds together. Divide into 8 balls.
  5. Mash the avocado with the lime juice and salt in a small bowl for the topping.
  6. Wipe the skillet, set over medium-high heat and add the remaining half of the canola oil. Add 4 balls, spaced apart, and press each very thin (about 1/4 inch) with a sturdy spatula. Cook until deeply browned and crisp, 3 to 4 minutes, flip and cook 3 minutes more until the centers reach 160°F (71°C). Repeat with the remaining 4 balls.
  7. Toast the whole-wheat bread slices. Spread half the slices with the mustard, stack 2 smashed patties on each, then top with the tomato slices and the lime-smashed avocado. Close with the remaining toasted bread and serve.

Check labels: Dairy-free when you buy plain dry breadcrumbs and whole-wheat bread made without milk.

Contains: Egg, Tree nuts, Gluten, Soy. Some brands contain milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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