If your family is interested in trying more plant-based meals, make this vegetarian entrée. It’s a great alternative to animal protein-based burgers while providing a good source of B vitamins, potassium, fiber, and antioxidants.
Baby Bella Mushroom Burger
Servings: 4 burgers
Ingredients:
8 ounces mushrooms
2 teaspoons vegetable oil
½ cup diced onions
2 peeled, minced fresh garlic cloves
1 tablespoon chopped fresh parsley
¼ teaspoon dried oregano
2 teaspoons salted butter
4 tablespoons rolled oats
4 tablespoons panko breadcrumbs
4 ½ teaspoons grated Parmesan
¼ teaspoon ground black pepper
½ teaspoon kosher salt
1 egg
4 kaiser rolls
4 green lettuce leaves
4 ounces pickled red onions
2 avocados
Preparation:
- In a food processor, pulse the mushrooms until they’re finely chopped.
- In a large pan over medium-high heat, heat the oil, then add the mushrooms and cook them until all liquid has evaporated, approximately 20 minutes.
- In the processor, pulse the onions, garlic, and parsley until they’re finely chopped.
- Add the mixture to the mushrooms and cook until translucent, approximately 5 minutes.
- Add the oregano and butter to the mushrooms and cook until browned. Turn off the heat and transfer the mushrooms to a large bowl.
- Mix in the oats, panko, Parmesan, pepper, salt, and egg. Mix until well combined.
- Cover the bowl and put it in the refrigerator for a minimum of 2 hours; for best results, leave it overnight.
- Preheat your oven to 450°F/230°C.
- Mold the mixture into 4 hamburger patties.
- Bake the patties on a sheet pan for 13-17 minutes, until they’ve reached an internal temperature of 165°F/74°C.
- If desired, panfry the patties until they’re brown.
- Assemble each mushroom patty on a roll with the leaf lettuce, pickled onion, and avocado.
Serve with your favorite slaw and chips.
