I figured out why I never liked mushrooms growing up, it was more the texture than taste. Canned mushrooms were the worst, like eating slimy little slugs. As much as I like portabella mushroom burgers, I can only get through about halfway before the texture gets to me, which would explain why I adore mushrooms pureed into gravy and chopped into amazing burgers. I’m on a mission to recreate that amazing burger and other amazing mushroom burger recipes, so this will be the first of probably many mushroom burger recipes. This recipe was also my first time using Royal Trumpet mushrooms, which I got in last weeks farm box, and TVP, or textured vegetable protein.
Mushroom Burgers
- 1 1/2 cups chopped mushrooms
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup ground flax seed
- 1/2 cup textured vegetable protein
- 1/2 tsp. salt
- pepper to taste
- 1/4 cup chopped onion
- 2 tbsp. balsamic vinegar
Cook textured vegetable protein by microwaving in 1/2 water for 3-5 minutes. Place it in food processor with the rest of the ingredients and process to a smooth texture. Form mixture into patties and pan fry in a little olive oil over medium/high heat, about 5 minutes per side, or to desired crispiness. Serve and enjoy. Makes 2 large or 4 small patties.
The TVP cooked fast in my microwave, nearly boiling over after 3 minutes.
Just dump it with the rest of the ingredients into the food processor.
The green parsley flecks added nice color to the mixture.
Not the neatest patties in the world, but it got the job done. :-)
Nice little crisped char on the patties, perfect. The patties actually held together nicely for flipping unlike the sprouted lentil burgers I tried.
I layered mine with light Vegenaise, perfect pairing.
And topped with sprouts of course.
Royal Trumpet mushrooms, while having a thick and meaty texture, do not have a lot of flavor. They’re pretty mild compared to other mushrooms I’ve tried, but the hearty texture seemed to work perfect for the patties because they have a near meat texture and proved to be a great vehicle for flavor when processed with other ingredients and spices.
I was surprised how well the patty held together while eating, as good as any veggie patty I’ve gotten at restaurants.
I also noticed it was very easy on my digestive system. Sometimes new foods and recipes can be an, uh, adjustment. But there was no bloating or feeling weighed down after enjoying this. I guess a patty loaded with fiber from mushrooms and flax seeds is a good thing. :-)
Are you a mushroom fan? Any favorite mushroom recipes?
I have never tried to make burgers w/ shrooms. Grilled shrooms or a grilled portobello burger, yes, but never IN the burger or as the burger base. So clever!
And anything with the yellow-capped Vegenaise is music to my ears. I could drink vegenaise. lol
Nice use of the mushrooms! The burgers look delicious! I really don’t cook much with mushrooms (started avoiding them a bit when dealing with some candida issues) But I’m more open to them now. Thinking of grilling portobella mushrooms this weekend. And trying these burgers soon!
Oooh, I love anything mushroom. And yes– canned mushrooms might just be one of the most disgusting things ever– a total disgrace to fresh shrooms!
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