This vegetarian mushroom burger recipe certainly is not short on flavour. Make them as burgers or sliders at parties & even the meat eaters will love them!
I must admit that our family doesn’t eat a lot of vegetarian meals. Although, we have been trying to slip an occasional one into meal plans lately, like this vegetarian mushroom burger. Most often when we have vegetarian guests, we serve a pasta dish that can stand on its own or have some grilled chicken or shrimp added to it for the meat eaters.
My Sundried Tomato and Almond Pesto Pasta is a good example of this sort of strategy.
I am a great lover of the deep earthy flavour of mushrooms though. Therefore, I’d been planning to develop my own version of a vegetarian mushroom burger for quite a while. This recipe is my own creation, developed by cherry picking what I thought were the best attributes from a couple of recipes I’d seen.
I also took some ideas from a couple of versions I’d seen on various cooking shows. I decided to test them out on a group of friends who came over one evening a few weeks ago for drinks.
Perfect party food that even meat eaters will devour.
I made them as little sliders on dinner rolls. Although there were no vegetarians in the room on this occasion, all the meat eaters absolutely loved them.
My friend Barb called me up the next morning for the recipe because she and her partner John immediately wanted to make them.
So, if they’re a hit with the carnivores, I’ll bet they would be the perfect addition to a lunch or dinner menu with friends, especially with some Oven Baked Potato Wedges or our latest copycat recipe for Taters.
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If you liked this recipe you may also be interested in trying another popular vegetarian recipe, like this Spicy Ratatouille with Orzo!
- 5 cups roughly chopped mushrooms
- 3 tbsp butter or olive oil
- 2 large red onions
- 3 cloves minced garlic
- 1 tbsp fresh thyme or 1 to 2 tsp dry thyme
- 1 cup ground oatmeal grind in food processor or you can use quick oats instead
- 1 1/2 cups cooked brown rice
- 1/2 cup brown rice flour plus a little more for dusting the patties before frying
- 1 cup roughly mashed chickpeas
- 1 tsp freshly ground nutmeg
- 1/2 tsp freshly ground black pepper
- 1/2 tsp kosher salt
- 4 tbsp soy sauce
- 1 tsp crushed chili paste or hot sauce or a pinch of chili flakes (more or less to taste)
- 3/4 cup plain mayonnaise
- 2 tbsp whole grain Dijon mustard
- 1 to 2 tbsp honey to taste
Saute the mushrooms in the butter until the mushrooms are well browned and have shrunken down considerably. Remove from the pan and set aside.
Saute the onions and garlic together until fully softened.
Add the onions and garlic to the food processor along with all of the other ingredients listed for the burger patties EXCEPT the mushrooms.
Pulse together until well blended but not perfectly smooth. You want to leave some texture in the mix.
You can quickly pulse in the mushrooms at this point but I prefer to mix them in by hand. This helps maintain their meaty texture.
Chill the mixture for a couple of hours or even overnight before using.
Form the mixture into 6 equal balls and roll the balls in brown rice flour, then form into burger patties.
Cook in a lightly oiled cast iron pan over medium heat until well browned on each side. Serve on toasted buns with lettuce and tomato and Honey Dijon Mayo.
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