We loved these mushroom veggie burgers. They are different from the usual macerated portobello mushrooms since the mushrooms are all chopped up and mixed with breadcrumbs to form actual patties. They still have that wonderful portobello flavor but with a nice dash of Italian seasonings.
I adapted the recipe slightly by using 3 large garlic cloves instead of small and 1 whole egg instead of 2 egg whites. I also had to add a bit more (3 Tbsp.?) bread crumbs to make them not sticky. I didn't cook the mushrooms until the liquid evaporated so that might be why I needed to add more bread crumbs~chefly
My sisters and mom were visiting and they were a hit with all of them too.
chefly
www.RecipeGirl.com
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Mushroom
Veggie Burgers
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So meaty and juicy,
you'd swear these were made with beef...
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1 Tbs
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olive oil
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1½ cups
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moderately,
finely chopped yellow onion (about 1 large onion)
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3 large
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garlic
cloves, finely minced
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4 cups
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coarsely
chopped portobello mushrooms (about 2 large mushrooms)
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¼ tsp
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salt
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1/8 tsp
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freshly
ground black pepper
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1 cup
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Italian-flavored
breadcrumbs (or enough so they aren't sticky)
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1 large
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egg
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buns and
condiments of your choice
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1
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Heat olive oil in
12-inch nonstick skillet over moderately high heat for 1 minute. Add
chopped onion and garlic and sauté, stirring occasionally, until limp
and golden- about 3 minutes.
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2
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Add mushrooms and
sauté, stirring now and then, until mushrooms soften and brown- about 4
minutes. Transfer mushroom mixture to a large bowl and cool 10 minutes.
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3
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Using wooden
spoon, mix salt, pepper and bread crumbs into mushroom mixture. Add egg
whites and mix thoroughly.
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4
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Scoop up mixture
by ½-cup measure, then using hands, shape into four patties about
¾-inch-thick.
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5
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Wipe out skillet,
spray with nonstick spray, and set over moderate heat. Add patties and
brown about 3 minutes on each side.
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6
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Serve on buns and
add desired condiments.
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Servings: 4
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