Recipe by Chef John
"This is as close as I've ever gotten to a delicious non-meat burger. Mushrooms really give this a meaty flavor. I serve this like I serve a regular burger, on a nice fresh hamburger roll with spicy mayonnaise and a little lettuce."
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3 (8 ounce) packages
sliced fresh mushrooms
onion, finely chopped
dry bread crumbs
freshly shredded Parmigiano-Reggiano cheese
These came out great! I substituted cooked quinoa for the dried bread great for more protein. On the adjusted serving serve to 4, I used 1 cup cooked quinoa.
These were really different. I don't think they taste like a burger, but more like a patty version of a vegetarian stuffed mushroom. Before being cooked the filling was almost like a mushroom heavy stuffing. Although, I do like that they set up, after they cook, as they cool. I wouldn't recommend this to a meat burger eater, but it might be a different change to someone tired of the flavor and texture of bean burgers. It was a little salty tasting to me, and I didnt love the soft chewy texture, but I think they will all be eaten by someone in my household. I made 1/2 recipe and got 7 patties with a #16 scoop.
The burger base itself is very delicious, but I needed to double the amount of breadcrumbs for the burgers to be able to stick together. They were still very delicate but handled carefully turned out delicious.
Cooking tip: Really make sure you cook the liquid off of the mushrooms and onions well, otherwise your burgers will be soft/ mushy. Suggestions for enhancing the flavor: 1/4 c tahini paste (adds a nice, nutty complexity to the flavor and helps bond the ingredients), 2Tb Worcestershire sauce (add to mushrooms while cooking), a sprinkle of Garam Masala or Curry (I have enjoyed both). This recipe also makes tasty meatballs for spaghetti-- just bake in small balls!
So good! My husband, who loves meat, and my 15 month old daighter both gobbled this up and loved it! I added extra garlic, oregano and parmesan cheese because we are big on flavor and wow was it good! very easy to make.
I have not tried this burger but it is enough like mine that I bet it is really good. Mine was so much like real meat that it was quite satisfying. I had lost my recipe so I was ecstatic to find one very close to mine. One difference is I chop the mushrooms into medium pieces and then fry them until they are golden and leathery. This is what gives them the meaty chewiness. I then add the other ingredients except the oatmeal. I am going to try my recipe with the oatmeal to see if it makes a difference. I don't use cheese in the mix and I add a tablespoon of soy sauce. I never liked the bean burgers that most vegie burgers are made of. They don't taste anything like a hamburger.
Delicious! I added a little bit of garlic powder and onion powder to this recipe for extra flavour. Oh and I forgot to add the oats, but... it came out perfect. They were sticky enough to form nice burgers and after frying they became crispy from the outside and meaty inside. Yummy. Thanks for the recipe, I now make this every month.
Had veggie burgers before and this one is one of the best I have ever made. The flavors are incredibly awesome! The patty had a crust on the outside and it was not mushy on in the inside, it's was firm and so yummy. My patty did not fall apart, I followed the instructions and it came out perfect. I topped my veggie patty with Swiss cheese and a slice of tomato on a whole wheat bun. I also had a side of my spicy sweet potato fries. Yummy! I will make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Mushroom Veggie Burger
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 128
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