Mushroom Veggie Burger

Name: Mushroom Veggie Burger
Cuisine: American
Ingredients: 4 tablespoons olive oil, divided; 3 (8 ounce) packages sliced fresh mushrooms; 0.5 medium onion, finely chopped; 4 cloves garlic, minced; 1 teaspoon salt; 0.5 teaspoon black pepper; 0.5 teaspoon dried oregano; 0.75 cup dry bread crumbs; 0.66666668653488 cup rolled oats; 0.5 cup freshly shredded Parmigiano-Reggiano cheese; 2 large eggs, beaten

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Ingredients

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.