Description
This is as close as I’ve ever gotten to a delicious non-meat burger. Mushrooms really give this a meaty flavor. I serve this like I serve a regular burger, on a nice fresh hamburger roll with spicy mayonnaise and a little lettuce.
Ingredients
- 2 tablespoons olive oil
- 3 (8 ounce) packages sliced fresh mushrooms
- ½ onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ⅔ cup rolled oats
- ¾ cup dry bread crumbs
- 2 eggs, beaten
- ½ cup freshly shredded Parmigiano-Reggiano cheese
- 2 tablespoons olive oil
Instructions
- 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. Cook and stir mushroom mixture until mushrooms have given up their juice and the juice has almost evaporated
- about 10 minutes. Transfer cooked mushrooms to a cutting board and chop into small chunks with a knife.
- Transfer mushrooms to a large bowl. Mix in rolled oats and bread crumbs; taste for salt and black pepper and add more to taste. Stir Parmigiano-Reggiano cheese into the mixture
- followed by eggs. Let mixture stand for the crumbs to soak up excess liquid
- about 15 minutes. (At this point you can refrigerate the mixture to cook later if desired.) Moisten hands with a little vegetable oil or water
- pick up about 1/4 cup of mixture
- and form into burgers.
- 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.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 45 mins
Servings: 6