Oh my gosh were these delicious! I was happy to have left overs the next day! My mushroom hating, carnivore husband even liked these! We had a veggie-full meal with a side of edamame. These burgers will leave you feeling satisfied.
I have been wanting to try my hand at making some mushroom burgers for a while. Then, one night while I was watching a new TV show called Food Fighters I saw a blogger make a mushroom burger that sounded so good. This recipe was inspired by his recipe, I just adapted it to the ingredients I had on hand. I originally didn’t plan on coating the patties with bread crumbs, luckily I had some panko on hand because they needed it. I guess Nick Evans, the blogger who I adapted this recipe from, knew what he was doing.
- 1-1.5 pints of mushrooms
- 0.5 large white onion
- 1 garlic clove
- 2 eggs
- 0.5 cup feta cheese
- Parsley
- Soy sauce
- Worchestire sauce
- Pepper
- Flour
- Panko
- Burger fixings
- First roughly chop and sauté mushrooms and onion in a pan so that they can sweat out their juices. You don’t have to add oil to a pan if your vegetables are going to yield juice, they will cook just fine without the added calories.
- Add a couple dashes each of Worchestire sauce, soy sauce, and some minced garlic to flavor the mushrooms and onions.
- Dry out the mixture in your pan the best you can without burning it; let the mixture cool slightly.
- Put everything in a food processor.
- Add a little more soy sauce and keep adding flour will hold itself. The amount of flour you need will depend on how dry or wet your mixture is. Process until combined.
- Use a 0.5 cup measuring device to help form the patties.
- Form the patties, cover them in panko, and leave them in a dish with the panko in the refrigerator for about 30 minutes so they can firm up.
- Cook them on med-high heat on a grill pan sprayed olive oil, about 6 minutes on each side.
- Top them with your favorite burger fixings.
I’m going to have to try these!! Yummy