I've long been looking for light, moist veggie burger; something that wasn't simply dense beans or all textured vegetable protein. This is delicious and not what I expected to find at all. While you could bill this as a burger, it's more of a cake; like a crab cake or salmon cake, but made with mushrooms.
They make excellent sandwiches or served them over some fresh greens with a simple dressing made of mayo thinned with some lemon juice.
Since discovering this recipe we've made mushroom burgers the last three weeks in a row. It's that good.
We've tried various combinations, but I can't really tell the difference between different mushrooms. So I've been sticking with the button mushrooms because they are less expensive.
3 cups chopped mushrooms
1/2 cup finely chopped onions
6 cloves minced garlic
2/3 cups oats
1/3 cup grated parmesan
2/3-3/4 cups bread crumbs
1 teaspoon parsley
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
Oil for sauting
- Saute the mushrooms, onion and garlic for five minutes or until soft.
- Mix the sauted mixture with the oats, parmesan, egg and seasonings. Add the breadcrumbs until you get a mixture that makes a clumpy texture.
- Shape into patties and then brown in a skillet; about four minutes on each side or until golden brown
Yields: 6 patties
Nutrition: 265 calories, 3 grams of fat, 3 grams of fiber, 12 grams of protein
This post was featured on Simple Live Thursday.