These vegetarian mushroom burgers are as close as I've ever gotten to delicious meatless burgers. Mushrooms really give them a meaty flavor. I like to serve them on fresh hamburger rolls with spicy mayonnaise and a little lettuce.
Ingredients
- olive oil: 4 Tbsp (divided)
- fresh mushrooms: 3 packages (8 ounce packages, sliced)
- medium onion: 0.5 piece (chopped)
- garlic: 4 clove (minced)
- salt: 1 tsp
- black pepper: 0.5 tsp
- oregano: 0.5 tsp (dried)
- dry bread crumbs: 0.75 cup
- rolled oats: 0.66667 cup
- freshly shredded Parmigiano-Reggiano cheese: 0.5 cup
- eggs: 2 piece (beaten)
Metric Conversion
Stages of cooking
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Heat 2 tablespoons oil in a large skillet over medium heat. Add mushrooms, onion, garlic, salt, pepper, and oregano; cook and stir until mushrooms have released their juices and the liquid has evaporated, about 10 minutes. Remove from the heat.
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Transfer mushrooms to a cutting board and clean the skillet.
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Chop mushrooms into small chunks, then transfer to a large bowl. Mix in bread crumbs and oats, and season with salt and pepper as needed. Stir in Parmigiano-Reggiano cheese, then eggs; let stand until bread crumbs have absorbed any excess liquid, about 15 minutes. Use moist hands to form mixture, 1/4 cup at a time, into patties.
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Heat remaining 2 tablespoons oil in the skillet over medium heat. Pan-fry patties in the hot skillet until golden brown and cooked through, 2 1/2 to 3 minutes per side.
