DIY Mushroom Burger - Foodie Flicks
There are some vegetarians out there who swear up and down that a veggie burger tastes just like the real, meaty original. Well, we disagree, but that also doesn't mean that veggie burgers are bad. In fact, vegetable patties can offer a whole other realm of flavor -- especially when they're made from freshly sautéed mushrooms.
Next time you have a hankering for meat-free burgers, don't pick them up at the store. Instead, whip up the veggie burgers above, courtesy of Chef John's Food Wishes. A simple mix of sauteed 'shrooms and onions bound together with oatmeal and breadcrumbs, they look pretty delish. The recipe can be found right here, and while you're at it, skim the rest of the site as well. We're betting you'll find some tasty grub videos you can't resist.
Any vegetarians out there? Got a secret veggie burger recipe or fave storebought brand?
Comments [7]
Reader Comments (Page 1 of 1)
44-17-2009 @ 2:57PM
Kat Kinsman said...
Betak - it's fine for ovo-lacto vegetarians, who consume milk and eggs. It's a pretty frequent version of the diet -- the avoidance of meat, but not by-products. Definitely not vegan, though.
6I usually start with a bunch of veggies (carrots, onion, pepper, celery etc) and throw it into a stirfry with some garlic, cumin, cardomom, coriander, ginger. Let that cook while you mash up some chick peas and cooked potatoes. When the stir fry is done, I put it in the food processor and then mix with the mashed beans/potato mix, then add bread crumbs, flour and water for the right burger consistency. I usually add a little bit of sriacha chili sauce, and then just form into patties and cook like a burger. It's way better than any of the frozen veggie burgers I've had, though this will not be in the slightest bit reminiscent of a real burger.
7Take a sizable portobello mushroom cap. Remove Stem. Soak in a mixture of red wine, a couple T of olive oil, a touch of mustard, a few grinds of black pepper, and a pinch of rosemary. If you have multiple caps, stack them up, using them as bowls to hold the marinade. After the shrooms have absorbed a significant amount of the marinade, toss them on the grill, or coat in some more olive oil and broil them. (The grill works waaaay better) Cook them dome side towards the heat first, then flip and fill the bowl-like side with more of the marinade while the dome side cooks. Salt them at the very end. Great eaten like a regular hamburger, on its own, or with grilled onions and roasted red peppers on good italian bread.
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