Close-up of a portobello cap with parmesan, sauteed mushrooms and diced onion

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Mushroom Veggie Burger

A take on the Veggie Burger · Franky's →A take on the McVeggie · McDonald's →A take on the McVeggie TS · McDonald's →A take on the Oso Yaki · Burger & Beyond →A take on the Green and Clean Veggie Burger · Ford's Garage →A take on the Brie & Mushroom Veggie Burger · White Spot →A take on the Garden Burger Deluxe · Red Mill Burgers →A take on the Vegan Truffle · VICIO →A take on the Simplicity Burger · Bleecker Burger →A take on the Brioche Meat Free Sweet Onions · Sunset Boulevard →From Food Wishes’s video →

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About

This meatless burger is made almost entirely of mushrooms: three eight-ounce packs, cooked down with onion, garlic, salt, pepper and oregano until they release their juices and the liquid evaporates. That concentrated mushroom flavour is what makes it taste savoury and meaty rather than like vegetables.

Once cooked, the mushrooms are chopped into small chunks and mixed with dry breadcrumbs and rolled oats, then Parmigiano-Reggiano and beaten eggs to bind. It is vegetarian rather than vegan because of the cheese and eggs. The mixture needs about fifteen minutes to rest, so the crumbs and oats can soak up any remaining moisture; skip that and the patties fall apart. Shape them a quarter cup at a time with moist hands and fry them in olive oil over medium heat until browned and crisp on both sides. They are soft inside, so turn them gently.

Ingredients

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Olive oil4 tablespoons olive oil, divided
Mushroom3 (8 ounce) packages sliced fresh mushrooms
White onion0.5 medium onion, finely chopped
Garlic4 cloves garlic, minced
Salt1 teaspoon salt
Black pepper0.5 teaspoon black pepper
Oregano0.5 teaspoon dried oregano
Breadcrumbs0.75 cup dry bread crumbs
Oats0.66666668653488 cup rolled oats
Parmesan0.5 cup freshly shredded Parmigiano-Reggiano cheese
Egg2 large eggs, beaten

Recipe

1
Heat 2 tablespoons oil in a large skillet over medium heat. Add mushrooms, onion, garlic, salt, pepper, and oregano; cook and stir until mushrooms have released their juices and the liquid has evaporated, about 10 minutes. Remove from the heat.
2
Transfer mushrooms to a cutting board and clean the skillet.
3
Chop mushrooms into small chunks, then transfer to a large bowl. Mix in bread crumbs and oats, and season with salt and pepper as needed. Stir in Parmigiano-Reggiano cheese, then eggs; let stand until bread crumbs have absorbed any excess liquid, about 15 minutes. Use moist hands to form mixture, 1/4 cup at a time, into patties.
4
Heat remaining 2 tablespoons oil in the skillet over medium heat. Pan-fry patties in the hot skillet until golden brown and cooked through, 2 ½ to 3 minutes per side.