Later On

A blog written for those whose interests more or less match mine.

My version of the mushroom burger

with 2 comments

I thought I’ve made enough changes to warrant a full recipe:

Mushroom burgers

Mince 6-8 cloves of garlic and 1/2 an onion. Let that sit for about 15 minutes for the garlic to stabilize.

While those are resting:

Chop 1.5 lbs of domestic white mushrooms fairly finely.

Put a large sauté pan on medium/medium-high heat with 2 Tbsp of olive oil and maybe 1/2 Tbsp habanero oil.

Add garlic onions, mushrooms and:

good dash of shoyu sauce
freshly ground pepper
about 1 Tbsp dried oregano

Sauté, stirring frequently, until the mushrooms release their liquid. Continue stirring and sautéing until all liquid evaporates.

Dump the mushroom mixture in a bowl, and add:

2/3 cup rolled oats
1/2 cup shredded Parmesan
3/4 cup breadcrumbs (I use panko bread crumbs, but any will work)
3 eggs, beaten
1 Tbsp Dijon mustard
[Next time: 2 Tbsp of a three-year miso]

Mix well, and then cover the bowl and let rest for 20 minutes for the bread crumbs to soak in the moisture. (You can put it the refrigerator overnight at this point.)

When you’re ready to cook: heat a non-stick pan or griddle over medium-high heat while you form patties. Make sure they are well-formed with thick edges. Brush the top with olive oil, then flip that side down on the non-stick cooking surface and brush the other side with olive oil as well.

Cook each side around 3 minutes (experience will help). Even though you’re using a non-stick pan, the burgers will still brown nicely because the cheese in the recipe will brown.

Makes 6-8 burgers, depending on size.

I love these.

Written by Leisureguy

29 November 2009 at 10:18 am

2 Responses

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  1. These sound great. can’t wait to try them. Thanks.



    29 November 2009 at 10:28 am

  2. They make 6-8 burgers, depending on how big you like them.



    29 November 2009 at 10:39 am

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