Just spent the past four hours or so, creating a vegetarian (and easily made vegan) mushroom burger. The recipe is not 100% perfect, but I thought I’d share what I’ve developed so far (it’s pretty damn tasty):
Mad Mushroom Burger
1/2 lb. roasted mushrooms (mix of white cap and baby bella)
1 c. butter beans
1 c. tofu (I used extra firm)
1/4 c. breadcrumbs (I later added 1 c. of cooked wild rice; would probably omit breadcrumbs and use only rice next time)
1 tbsp. olive oil for roasting, more for cooking burgers
2 tsp. balsamic vinegar
2 tsp. Worcestershire sauce
1 clove of garlic, minced
Black pepper and Salt to taste
3/4 tsp. dried thyme; 1/2 tsp. for roasting mushrooms, 1/4 for burger mixture
1/4 c. slivered almonds (can always omit for allergies or if you dislike them)
1/4 c. shredded carrots (use up to half if almonds aren’t used)
1 pack of rolls
Pickled Pear and Zucchini Slaw
1 pear julienned (I recommend using a bosc or anjou)
1 medium zucchini julienned
1/2 tsp. apple cider vinegar
1 tsp. balsamic vinegar
2 tsp. kosher salt
2 tsp. sugar
Other toppings/garnishes: Soft goat cheese, Bibb lettuce and frizzled shallots (sliced shallot fried in oil for less than a minute until golden brown)
1. Preheat oven to 375 degrees (F). Clean and cut mushrooms in half, and coat with olive oil. Season with salt, pepper and thyme. Roast for 15-20 minutes or until golden brown. Remove from oven and allow to cool.
2. Cut the pear and zucchini. Place into an airtight container, and mix with the vinegars, salt and sugar. Put in the fridge and allow to pickle for twenty minutes.
3. Thinly slice shallots (I used a mandolin) and set aside. (Use about a shallot per burger)
4. In a food processor, process the beans and tofu until a chunky hummus-like paste forms. Scoop out and into a large bowl. Add the minced garlic, thyme, worcestershire, balsamic, salt and pepper and mix.
5. Dump the cooled mushrooms into the processor and process until chopped into a medium dice (uniformity is not important here). Add to the bowl and fold in along with the carrots, almonds and rice and/or breadcrumbs. Set aside.
6. In a medium saucepan, heat oil (I used canola), about a cup, over medium heat. Once heated, add the shallots (rings separated) and fry until lightly browned. Quickly remove and cool on a paper towel.
7. In another pan, heat olive oil over medium high heat and cook the burgers, about 3 minutes on each side or until a golden brown crust forms.
8. Once cooked, spread goat cheese onto the bottom half of a sandwich or burger bun. Top with a leaf of bibb lettuce, the burger patty, pickled slaw and frizzled shallots. Enjoy!
So I’m really happy with the flavors in this recipe (I love the slaw and goat cheese combo), but the burger needs to be tightened up. It holds up pretty well, but is on the soft side. The addition of rice did help a lot, but isn’t completely there… yet 😉
Any veggie/mushroom burger experts out there with any ideas for improvement? Let me know your thoughts in the comments below!
I would be remiss as a blogger that advocates healthy eating, to not mention Food Revolution Day, currently underway today! Celebrity chef and British kitchen magician Jamie Oliver has put a petition on Change.org asking the G20 countries to create mandatory food education programs in schools around the world. This is way more than the cookies and cakes we baked in Home EC; children would not only learn where their food comes from, but how to grow and source their own ingredients as well as how to cook healthy sustainable meals.
I don’t know about you, but I think that this is an important issue that needs to be fixed. For more info, check out Jamie’s website (and the awesome song/video for it). #FoodRevolutionDay