This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Serve on gluten-free buns. Lea & Perrins Worcestershire sauce, as sold in the United States, is gluten-free.
"Sacred cows make the tastiest hamburger." -Abbie Hoffman
I was at a restaurant recently and this mushroom burger was served. It was OK but not great. The flavor was not mushroomey enough and the texture was far too soft and crumbly.
One issue might be my expectations, as I think most of the time people are trying to mimic the texture and maybe some of the flavor of a hamburger. That is a mistake. There are a lot of ways to approach veggie burgers, and I believe that the best way is just to think of this as a great burger on its own and not one that is trying to replace anything.
This burger is slightly softer than a hamburger but the texture is rich and creamy. The porcini dust makes for an amazing, intense mushroom flavor - all umami, all the time.
It is super simple to make this in a food processor. Place a quartered onion and the garlic in the bowl fitted with a steel blade and process until it is a small dice. Add the mushrooms and process until they are a small dice.
Servings: 2 | Serving size: 1 burger with bun
This recipe can easily be multiplied, and the burgers, whether cooked or uncooked, keep well for about 24 to 48 hours in the refrigerator.
Place the dried mushrooms in a blender or mini-chopper and process until a fine powder. Set aside.
Place a large skillet in the oven and preheat to 400°F.
When the oven is hot, add 2 teaspoons of the olive oil to the skillet.
Add the garlic, onions, and mushrooms and return the pan to the oven.
Cook for 12 minutes, stirring occasionally. The mushrooms are done when there is no liquid visualized in the bottom of the pan and there is very little steam.
Remove the mushroom mixture to a large mixing bowl and let cool slightly.
Put the bowl in the refrigerator for about 30 minutes to chill thoroughly. Stir occasionally to help the mixture chill throughout.
Place the beans in a bowl and mash with a fork.
Add the Worcestershire sauce and salt.
Gently fold the chilled mushrooms into the bean mixture.
Add the mushroom powder and fold together until blended.
Form into patties.
Place a griddle or large skillet over high heat.
Add 1 teaspoon of olive oil and then the burgers.
Cook on each side for about 6 to 8 minutes and serve.
Serving size: 1 burger with bun
|Calories 336||Calories from Fat 81|
|% Daily Value|
|Total Fat 9g||14%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 45g||15%|
|Dietary Fiber 11g||44%|
|Vitamin A 0%||Vitamin C 15%|
|Calcium 4%||Iron 10%|
|Vitamin K 4mcg||Potassium 671mg|