Meatless Mondays: Mushroom Burger Sliders

3 months ago

You won’t miss the meat in this tasty, umami-rich patty


Mushroom Burger Sliders

½ kilo Fresh white button or brown shiitake mushrooms

2 Tbsps Olive oil

2 Tbsps Butter

1 Mvedium onion, chopped

3 cloves Garlic, minced

½ tsp Garlic powder

½ tsp Salt

¼ tsp Ground black pepper

2 Tbsps Flour

1/3 cup Fine bread crumbs

1/3 cup Quick cooking rolled oats

1/3 cup Grated parmesan cheese

1 Egg

2 tsps Worcestershire sauce

½ tsp Yellow mustard

  1. Chop all of the fresh mushrooms to make a total of about four cups. You may include other types of mushrooms such oyster mushrooms and shimeiji mushrooms. Set aside.
  2. In a large sauté pan, heat olive oil and butter over medium heat. Saute onions until soft and fragrant then add garlic. Cook for about a minute then add the mushrooms. Toss mushrooms with a mixing spoon every now and then. Allow to cook until they wilt down, about five minutes.
  3. Season mushrooms with garlic powder, salt and pepper. Continue to simmer until some of the mushroom liquid evaporates.
  4. Next, mix in flour and cook for another minute. Turn off heat. Allow mixture to cool and then refrigerate.
  5. In a mixing bowl, combine chilled mushrooms with bread crumbs, oats, Parmesan cheese and egg. Add Worcestershire sauce and mustard, then mix well.
  6. Form patties using a measuring cup, starting with wet hands. For big burgers, use ½ cup and for small burgers, use ¼ cup. Fry mushroom burger patties in vegetable oil until golden then flip to cook the other side.
  7. Serve in burger buns slathered with wasabi mayonnaise, sliced tomatoes and lettuce.
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