I know what you’re thinking. It was probably the same thing that popped into my head when I heard “Mushroom Burger;” “but where’s the beef?” Don’t get me wrong, I love mushrooms, but when it comes to burgers I like them like I like my men-big and meaty. Under normal circumstances this recipe would have stood out to me about as much as a thug in a lineup, but when you are sitting at The Chew and Clinton Kelly is telling you how delicious it tastes, it suddenly seems like a burger recipe from heaven.
So on Tuesday I put on my Michael Buble Pandora station, filled up my wine glass, and got down to business. Thirty minutes and a pound and a half of mushrooms later, I sunk my teeth into one of the best burgers I have ever eaten. It had all the flavor of a normal burger without the instantly stuffed “holy burger coma” feeling. There was as hearty earthy taste from oats and the mushrooms that was rounded out by a hint of sweet carrot. Top that off with melty gooey provolone cheese and you have burger paradise. I can honestly say this is one recipe I will definitely be making again. If you like to try these bodacious burgers yourself here is the recipe. Bon Appetite! (and yes I purposely spelled that wrong)
Copyright © 2013 Christine Van Arsdalen. All Rights Reserved
- Olive Oil
- 1 small Onion (finely chopped)
- Salt and Pepper
- 1 teaspoon Chili Flakes
- 1 1/2 pounds chopped assorted Mushrooms (Portobello; Crimini; Button; Shiitake)
- 6 Garlic cloves (minced)
- 1/2 cup Quick Cooking Oatmeal Oats
- 3/4 cup grated Parmigiano
- 3/4 cup Breadcrumbs
- 1/2 cup grated Carrot
- 2 Eggs (beaten)
- 1/3 cup Parsley (chopped finely)
- 1 tablespoon fresh Oregano (chopped finely)
- 6 slices of Provolone Cheese
- 6 Brioche Burger Buns
Add 3 tablespoons of olive oil to a large saute pan over medium-high heat. Add the onion and toss to coat. Season with a large pinch of salt, chili flakes, and a few cracks of black pepper. Cook for 3 to 4 minutes. Add the mushrooms and garlic, and season again. You may need to add more oil if the pan seems dry. Cook for 5 more minutes, or until the onions are soft and the mushrooms begin to color.
Heat a large saute pan over medium high heat and add 3 tablespoons of olive oil. Carefully put the patties in the pan, working in batches if necessary so as not to overcrowd. Cook on each side for 3 to 4 minutes, or until golden brown. In the last minute of cooking, add a slice of cheese to each patty.