Portobello Mushroom Burgers
- Makes : 8 patties
The easiest mushroom burger involves a grilled or roasted portobello cap on a bun. I like to top it with roasted red peppers and some pesto. This recipe yields a more substantial burger. A combination of mushrooms works here as well - creminis, shiitakes, portobellos, and buttons.
Ingredients
- 4 teaspoons of oil
- 1 pound portobello mushrooms, coarsely chopped
- 1 medium red onion, finely diced
- 1 teaspoon minced garlic
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 1/8 teaspoon rubbed sage
- 1 tablespoon soy sauce, or 2 teaspoons soy sauce and 1 teaspoon mushroom soy sauce
- 1/4 cup red wine (optional)
- 1 1/2 cups cooked brown rice (preferably basmati) or 1 1/2 cups cooked bulgur
- 1/4 cup whole wheat or soy flour
Directions
Step 1
In a wide skillet, heat 2 teaspoons of the oil over medium-high heat. Add the mushrooms, onion, garlic, and herbs. Cook until the mushrooms release their liquid, then until all of the liquid is evaporated.
Step 2
Add the soy sauce and wine and cook the mixture until it is dry. Cool the mixture in a medium mixing bowl. The mushrooms will release more liquid as they cool. Do not drain.
Step 3
When the mushrooms are cool enough to handle, add the rice and flour. Stir to mix the ingredients. If the mixture does not come together, use a potato masher or pulse briefly in a food processor.
Step 4
Form the mixture into 8 patties. Heat 2 teaspoons of the oil in a skillet over medium-high heat. Fry the patties until they are nicely browned, about 5 minutes. Turn and fry the other side for about 4 minutes.
Recipe Source:
The Vegan Chef.
Reprinted with permission from Beverly Lynn Bennett.
Photograph © Wanda Embar.
