I substituted cooked quinoa for the dried bread great for more protein. They smell great, they taste great, but they also look great. They were still very delicate but handled carefully turned out delicious. Came out way better than I thought. These were really different. I have not tried this burger but it is enough like mine that I bet it is really good. They turned out delicious, and even the carnivores didn't miss the meat. With damp hands, form into burgers that are tight and compact. Separately place the carrots, onions, mushrooms, garlic and walnuts to a … I also added 1 tsp of paprika to give it a little kick and made sure to cook off all the juices. I am going to try my recipe with the oatmeal to see if it makes a difference. The first time I added quinoa as a previous reviewer suggested. It was great as a 'hamburger' with avacado and tomato on top. Baked them 10 mins each side at 450. Heat 2 tablespoons olive oil in a large skillet over medium heat; add mushrooms, onion, and garlic … These came out great! Mediterranean Chicken Kebabs with Garlic Yogurt Sauce, Sauerkraut and Mushrooms Pierogi from Scratch, Authentic Polish Pierogi with Potatoes and Cheese (Pierogi Ruskie), (optional) (I used 21 Seasoning Salute from Trader Joe, but you can use any seasoning you like), Italian Rice Salad with Tuna (Insalata di Riso) ». But switching up your side dishes can bring a refreshing change to a classic comfort food dish. They are impressive. 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. Transfer cooked mushrooms to a cutting board and chop into small chunks with a knife. Add comma separated list of ingredients to include in recipe. I serve this like I serve a regular burger, on a nice fresh hamburger roll with spicy mayonnaise and a little lettuce. You saved Mushroom Veggie Burger to your. Although, I do like that they set up, after they cook, as they cool. 3 (8 ounce) packages sliced fresh mushrooms, ½ cup freshly shredded Parmigiano-Reggiano cheese. Whole mushroom burgers are a great vegetarian alternative to the crumbly veggie patties that fall apart easily. Congrats! Serve … Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. After you rinse your beans, spread them on a paper towel and pat them dry. Information is not currently available for this nutrient. 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. (At this point you can refrigerate the mixture to cook later if desired.) I have really enjoyed this recipe. Info. 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. 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. https://eatingeuropean.com/mushroom-black-bean-veggie-burger-recipe 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. 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.