These came out great! I substituted cooked quinoa for the dried bread great for more protein. On the adjusted serving serve to 4, I used 1 cup cooked quinoa.
These came out great! I substituted cooked quinoa for the dried bread great for more protein. On the adjusted serving serve to 4, I used 1 cup cooked quinoa.
Cooking tip: Really make sure you cook the liquid off of the mushrooms and onions well, otherwise your burgers will be soft/ mushy. Suggestions for enhancing the flavor: 1/4 c tahini paste (adds a nice, nutty complexity to the flavor and helps bond the ingredients), 2Tb Worcestershire sauce (add to mushrooms while cooking), a sprinkle of Garam Masala or Curry (I have enjoyed both). This recipe also makes tasty meatballs for spaghetti-- just bake in small balls!
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. They were still very delicate but handled carefully turned out delicious.
Came out way better than I thought. I cut this down to 4 portions using 2 8oz packs of shrooms and still had enough for 6 patties. 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. Cut the mushrooms finely before frying using a herb chopper - same with the onions. Used probably twice the oregano, two eggs, and a few handfuls of nacho cheddar cheese. Baked them 10 mins each side at 450. Crispy, meaty, juicy, non-crumbly and delicious. These could easily pass for real meat patties.
These were really different. I don't think they taste like a burger, but more like a patty version of a vegetarian stuffed mushroom. Before being cooked the filling was almost like a mushroom heavy stuffing. Although, I do like that they set up, after they cook, as they cool. I wouldn't recommend this to a meat burger eater, but it might be a different change to someone tired of the flavor and texture of bean burgers. It was a little salty tasting to me, and I didnt love the soft chewy texture, but I think they will all be eaten by someone in my household. I made 1/2 recipe and got 7 patties with a #16 scoop.
I have not tried this burger but it is enough like mine that I bet it is really good. Mine was so much like real meat that it was quite satisfying. I had lost my recipe so I was ecstatic to find one very close to mine. One difference is I chop the mushrooms into medium pieces and then fry them until they are golden and leathery. This is what gives them the meaty chewiness. I then add the other ingredients except the oatmeal. I am going to try my recipe with the oatmeal to see if it makes a difference. I don't use cheese in the mix and I add a tablespoon of soy sauce. I never liked the bean burgers that most vegie burgers are made of. They don't taste anything like a hamburger.
I followed Hayley comment to add 2 tblspoons of Worcestershire sauce which is a great tip to give a real meaty flavor. I also added 1 tsp of paprika to give it a little kick and made sure to cook off all the juices. I also added additional breadcrumbs and 1 additional whole egg to get the patties to stick together better. 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. They turned out delicious, and even the carnivores didn't miss the meat. This will be a regular staple for outdoor grilling season. Easy to make
I have really enjoyed this recipe. The first time I added quinoa as a previous reviewer suggested. Today I used rolled oats and also added a bit of siracha (1 tsp?) because I like spice. It was great as a 'hamburger' with avacado and tomato on top. This will become one of my regular vegetarian recipes for meatless Mondays.
So good! My husband, who loves meat, and my 15 month old daighter both gobbled this up and loved it! I added extra garlic, oregano and parmesan cheese because we are big on flavor and wow was it good! very easy to make.
