The Spruce. Info. Sauté the diced onion and garlic in 1 tablespoon canola oil for 3 to 5 minutes, until the onions are soft. I also added additional breadcrumbs and 1 additional whole egg to get the patties to stick together better. Although, I do like that they set up, after they cook, as they cool. Slow Cooker Turkey Breast – Easy Crockpot Recipe, Chicken Kiev (Classic Eastern European Recipe), Horiatiki Salad with Golden Greek Pepperoncini, Summer Panzanella Salad with Garlic Butter Bread, Greek Panzanella with Garlic Lemon Vinaigrette, Perfect Detox Salad with Mayer Lemon Dressing, Open Face Mushroom and Cheese Sandwich – Zapiekanka, Truffled Butternut Squash and Mushrooms Soup, Mushroom Scallion Frittata with Parmesan Cheese, Brown Sugar Pork Chops with Garlic & Herbs + VIDEO. Another important tip, that I find out recently, is that the beans need to be dried out, leaving no moisture. I followed Hayley comment to add 2 tblspoons of Worcestershire sauce which is a great tip to give a real meaty flavor. Prepare the ingredients. One difference is I chop the mushrooms into medium pieces and then fry them until they are golden and leathery. Information is not currently available for this nutrient. 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Mushrooms really give this a meaty flavor. I then add the other ingredients except the oatmeal. * Percent Daily Values are based on a 2000 calorie diet. They taste amazing. This is as close as I've ever gotten to a delicious non-meat burger. Whole mushroom burgers are a great vegetarian alternative to the crumbly veggie patties that fall apart easily. I cut this down to 4 portions using 2 8oz packs of shrooms and still had enough for 6 patties. Add the mushrooms and the remaining 1 teaspoon Worcestershire sauce; season with salt and pepper and cook until the mushrooms are slightly wilted, 3 to 4 minutes. These were really different. https://zestfulkitchen.com/vegan-mushroom-veggie-burger-recipe Most people won't think twice about serving basic cornbread when is on the table. I added extra garlic, oregano and parmesan cheese because we are big on flavor and wow was it good! Congrats! The recipe was enough for 9 diner sized burgers, and I grilled them outside for about 15 minutes on medium direct heat flipping only once. The first time I added quinoa as a previous reviewer suggested. Parmesan cheese and parsley add a special Italian flavor. very easy to make. I don't use cheese in the mix and I add a tablespoon of soy sauce. These could easily pass for real meat patties. Heat 2 tablespoons olive oil in a large skillet over medium heat; add mushrooms, onion, and garlic … https://www.bonappetit.com/recipe/veggie-burger-black-beans-mushrooms This is what gives them the meaty chewiness. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Cook and stir mushroom mixture until mushrooms have given up their juice and the juice has almost evaporated, about 10 minutes. https://www.thespruceeats.com/mushroom-veggie-burger-recipe-102163 I made 1/2 recipe and got 7 patties with a #16 scoop. Add comma separated list of ingredients to exclude from recipe. Let mixture stand for the crumbs to soak up excess liquid, about 15 minutes. I substituted cooked quinoa for the dried bread great for more protein. Whole mushroom burgers are a great vegetarian alternative to the crumbly veggie patties that fall apart easily. Heat 2 tablespoons olive oil in a large skillet over medium heat; add mushrooms, onion, and garlic to the hot oil and season with salt, black pepper, and oregano. 3 (8 ounce) packages sliced fresh mushrooms, ½ cup freshly shredded Parmigiano-Reggiano cheese. Moisten hands with a little vegetable oil or water, pick up about 1/4 cup of mixture, and form into burgers. Allrecipes is part of the Meredith Food Group. Easy to make. I also added 1 tsp of paprika to give it a little kick and made sure to cook off all the juices. They turned out delicious, and even the carnivores didn't miss the meat. Heat remaining 2 tablespoons olive oil in a skillet over medium heat and pan-fry burgers until browned and cooked through, 5 to 6 minutes. I added the garlic first, letting it brown and then the onion until it became a bit glassy, just because I'm used to that order. The burger base itself is very delicious, but I needed to double the amount of breadcrumbs for the burgers to be able to stick together. The important thing here is to cook the mushrooms until all the water is evaporated, and also have them cooled off completely before you start mixing with other ingredients. My husband, who loves meat, and my 15 month old daighter both gobbled this up and loved it! This recipe also makes tasty meatballs for spaghetti-- just bake in small balls! If the mixture is really loose and … Foodie Pro & The Genesis Framework, Recipe developer, photographer and the writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes, Add chopped onions and cook until soften, about 2 minutes, Add mushrooms and cook for about 5 minutes until mushrooms are softened but all the moisture has evaporated, Once mushrooms are cooked, remove from the heat and let them cool off, In the meantime, rinse the black beans and spread them on the paper towel and pat them dry (you want your beans to be dry), In a large mixing bowl add the beans and using fork mash most of them, leaving some of them whole, Add all the remaining ingredients and mix well, Form patties and set them aside (make sure your hands are wet as the mixture will be sticky), Heat up flat griddle, brush it with olive oil, Place patties on a hot griddle and cook 2-3 minutes on each side, Mushroom Veggie Burger with Black Beans Recipe. Today I used rolled oats and also added a bit of siracha (1 tsp?) Black Bean and Mushroom Burgers 1 hour 10 minutes Serves 3 to 6 Black beans and sautéed mushrooms add meaty chew and heft to veggie burgers that eat as convincingly as beef. Percent Daily Values are based on a 2,000 calorie diet. Amount is based on available nutrient data. Came out way better than I thought. Your email address will not be published. On the adjusted serving serve to 4, I used 1 cup cooked quinoa. I don't think they taste like a burger, but more like a patty version of a vegetarian stuffed mushroom. Nutrient information is not available for all ingredients. I have really enjoyed this recipe. Separately place the carrots, onions, mushrooms, garlic and walnuts to a … Before being cooked the filling was almost like a mushroom heavy stuffing. Until the mushrooms finely before frying using a herb chopper - same with the oatmeal to if. 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