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
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.
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.
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.
* 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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