Mushroom Veggie Burger Tasty Recipes

Monday, November 30, 2015

Mushroom Veggie Burger

"This is as close as I've ever gotten to a scrumptious non-meat burger. Mushrooms honestly supply this a meaty taste. I serve this like I serve a normal burger, on a nice sparkling hamburger roll with spicy mayonnaise and a little lettuce."

Ingredients :

2 tablespoons olive oil
three (eight ounce) applications sliced clean mushrooms
1/2 onion, finely chopped
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
half of teaspoon dried oregano
2/3 cup rolled oats
three/4 cup dry bread crumbs
2 eggs, crushed
half of cup freshly shredded Parmigiano-Reggiano cheese
2 tablespoons olive oil

Instructions :

Prep : 15M	Cook : 6M	Ready in : 45M

Heat 2 tablespoons olive oil in a huge skillet over medium heat; add mushrooms, onion, and garlic to the new oil and season with salt, black pepper, and oregano. Cook and stir mushroom mixture till mushrooms have given up their juice and the juice has almost evaporated, about 10 mins. Transfer cooked mushrooms to a reducing board and chop into small chunks with a knife.
Transfer mushrooms to a massive bowl. Mix in rolled oats and bread crumbs; taste for salt and black pepper and upload extra to taste. Stir Parmigiano-Reggiano cheese into the aggregate, observed by using eggs. Let aggregate stand for the crumbs to absorb excess liquid, approximately 15 mins. (At this point you may refrigerate the combination to cook dinner later if favored.) Moisten hands with a bit vegetable oil or water, pick out up about 1/four cup of mixture, and shape into burgers.
Heat ultimate 2 tablespoons olive oil in a skillet over medium warmth and pan-fry burgers till browned and cooked via, five to 6 mins.

Notes :

Reynolds® Aluminum foil may be used to maintain food wet, prepare dinner it calmly, and make easy-up less difficult.

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