Scrumptious Mushroom Burger
I have always wanted to make a homemade mushroom burger and then came across this recipe from the New York Times online recipes. After reading the reviews, I was sold. The recipe is very easy and is a healthy substitute when you are wanting a burger… and don’t forget to add all the fixings!
Recipe by Mark Bittman
- YIELD: 8 small burgers, 4 supersize
- TIME: 35 to 45 minutes with cooked beans
INGREDIENTS
- ¼ cup dried, stemless porcini mushrooms
- 2 cups cooked or drained canned black beans
- 1 teaspoon roughly chopped garlic
- ¾ cup rolled oats, or more if needed
- 2 teaspoons smoked paprika or chili powder
- 1 teaspoon cumin
- 1 tablespoon soy sauce
- Salt and black pepper
- Bean-cooking liquid, porcini soaking liquid or water
- ¼ cup chopped cilantro
- 2 tablespoons olive oil
PREPARATION
- Soak the mushrooms in hot water for 5 to 10 minutes; roughly chop.
- Put the mushrooms, beans, garlic, oats, spices and soy sauce in a food processor with a sprinkle of salt and pepper. Let the machine run until the mixture is combined, not puréed, about 30 seconds. (Or use a potato masher.) Add oats to thicken, or liquid to thin, as needed.
- Stir in the cilantro, and let sit for 5 minutes.
- Shape into 4 large or 8 small patties; let them sit for 5 minutes.
- Put the oil in a large skillet over medium-low heat. Cook until crisp on one side, about 5 minutes. Flip and cook until the burgers are crisp on the other side, another 5 minutes or so. Serve with the usual fixings.