Quick veggie burgers

Thaw the frozen mixed vegetables by placing them in a colander and rinsing under warm water until completely thawed, then squeeze out excess moisture with paper towels.

Finely chop the thawed vegetables and place in a large mixing bowl with the chopped fresh mushrooms, stirring to combine.

Add the egg white, bread crumbs, and a pinch of salt and pepper to the vegetable mixture, then stir until just combined without overworking.

Divide the mixture into 4 equal portions and shape each into a patty about 3/4 inch thick, using your hands or two spoons.

Heat a skillet or griddle over medium-high heat and add a light coating of oil if desired.

Place the patties on the hot skillet and cook for 6-7 minutes on the first side until golden and crispy.

Flip the patties carefully and cook for another 6-7 minutes on the second side until golden brown and heated through.

Transfer the cooked burgers to a plate, then cook the sliced onion in the same skillet over medium heat for 3-4 minutes until softened and lightly caramelized.

Serve the veggie burgers on buns or plates with the cooked onions and desired toppings.