Mushroom Veggie Burgers.

We make black bean burgers and lentil “meat”balls like crazy around here because my kid seems to prefer the meatless meaty stuff. I was in the mood for something a little different and decided to peruse the ingredients on a couple of veggie burger recipes (including looking at the back of a box of Gardenburgers) to get inspiration. The beauty of veggie burgers, I’ve realized, is you can use whatever you have, provided you can create a cohesive enough batter to hold together in a pan. Certain ingredients really help tickle the “umami” taste buds, ingredients like mushrooms and cheese. This recipe was so much fun to make because I literally threw stuff in a bowl, cracked an egg on top to stick it all together, and fried up a couple of patties. Go to it, meatless gurus!

 

2/3 package Trader Joe’s sliced baby portobellos

1 fresh jalapeno, sliced

1/4 c shredded cheddar cheese

1 egg

1/3 c ground oats or bread crumbs

1/2 tsp sea salt

1/4 tsp black pepper

1/4 tsp garlic powder

Oil for frying

 

In a food processor, pulse jalapeno and mushrooms until uniform in size (do not puree). Remove from food processor into a medium bowl and use a spoon to combine with remaining ingredients. Heat 2 tbsp oil (I used olive oil) in a small skillet over medium-high heat for 3 minutes. Form a 1 1/2″ ball from the batter and place in pan, immediately pressing down on it to make a patty roughly 1/2″ thick. Fry 4 minutes or until edges are nicely browned on first side and flip, frying 2-3 minutes on other side. Repeat with remaining batter. Makes 3 large veggie burgers.

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