Friday, March 12, 2010

Mushroom Veggie Burger

This is no doubt the world's perfect mushroom burger.  Best I can tell this originated from the blog under the posting of Lisa's Mushroom Burger

This one came from Chef John's site.  I adapted it by using Panko instead of traditional breadcrumbs and serving atop low carb sandwich thins instead of hamburger rolls.   

Prep Time:  1/2 Hour
Cook Time:  10 Minutes
Servings:  4

Nutritional Information:
Serving size:  1 Burger (Burger only)
Calories:  265
Fat:  12.5g
Saturated fat:  3g
Cholesterol:  110.5mg
Sodium:  466.5mg
Total Carbohydrate:  28.3g
Dietary Fiber:  3g
Sugars:  2.5g
Protein:  10.5g

3 tablespoons olive oil
1-1/2 pounds mushrooms, roughly chopped (combination of crimini, shiitake, and portobello)
1/2 cup finely chopped onion
6 cloves minced garlic
2/3 cup rolled oats
1/3 cup shredded parmesan
3/4 cup Panko breadcrumbs
2 eggs, beaten
1 tbsp chopped fresh parsley, or 1 tsp dried parsley flakes
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper


  • Heat 1 tablespoon of oil in a large saucepan.  Saute the mushrooms, onions and garlic over medium heat for about 10 minutes, or until liquid boils off, and the mushrooms begin to saute.
  • In a large bowl, add mushroom mixture to oats, Parmesan, breadcrumbs, eggs, parsley, oregano, salt and pepper. Mix well.
  • Allow to sit for 15 minutes to develop the flavors.
  • Shape into patties. Heat 2 tbsp oil in large non-stick skillet, over medium heat.
  • Fry patties, cooking about 5 minutes on each side, or until golden brown.
  • Serve over toasted sandwich thins.
Recipe Links:
Here's the original post.
Check out the video!

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