Buddhas Shiitake Mushroom Burgers Recipes

BUDDHA'S SHIITAKE MUSHROOM BURGERS

Steps:

• In small bowl, combine dried mushrooms and boiling water.
• Let stand 20 minutes until softened.
• With your fingers, scoop the mushrooms out of the soaking liquid.
• Strain the liquid through a fine-mesh sieve; set aside.
• Finely chop mushrooms.
• In a food processor, process bread until finely crumbed; set aside.
• Add fresh mushrooms to processor and process until finely chopped.
• In large saucepan, heat 2 tsp of oil over low heat.
• Add onion, carrot, and garlic and cook, stirring frequently, for 7 minutes or until onion is tender.
• Add fresh mushrooms and reconstituted dried mushrooms; stir to combine.
• Add bulgur, salt, rosemary, and mushroom soaking liquid.
• Increase heat to medium, cover and cook, stirring occasionally, for 10 minutes.
• Uncover and cook 5 to 7 minutes or until bulgur is tender and liquid has been absorbed.
• Transfer to large bowl.
• Let cool to room temperature.
• Stir in bread and mozzarella.
• In large nonstick skillet, heat remaining 1 tsp oil over medium heat.
• Shape mushroom mixture into 4 patties.
• Cook 3 minutes per side over medium heat until crusty and heated through.

SHIITAKE MUSHROOM AND SWEET ONION BURGERS

Steps:

• Preheat grill to medium heat.
• Heat a skillet over medium-high heat. Add the olive oil and butter. When melted, add the onion and cook until translucent, about 5 minutes. Add the mushrooms, sea salt, and pepper, to taste. Cook until the mushrooms are tender, about 5 minutes. Remove the pan from the heat and allow to cool. In a large bowl, combine the cooled onion mixture and ground beef with sea salt and pepper to taste. To adjust seasonings, form a small test patty, cook, and taste. Adjust if necessary. Form the meat mixture into 6 patties.
• Place the patties on the heated grill and cook, turning once, until desired doneness, about 2 to 3 minutes per side for medium-rare.

MUSHROOM TEMPEH BURGERS

Steps:

• In a large nonstick skillet, heat the oil and water over medium heat. Add the mushrooms and cook, stirring frequently, until the mushrooms are very tender, about 5 minutes.
• In a large bowl, combine the pinto beans, soy sauce, and Worcestershire sauce, and mash with a potato masher. Stir in the mushrooms.
• Grate the tempeh on the large holes of a box grater. (Or finely chop it with a knife.) Stir the tempeh into the mushroom mixture until well combined. Shape the mixture into 4 patties.
• Spray the broiler pan with nonstick cooking spray. Preheat the broiler. Broil the burgers 4 to 6 inches from the heat for 5 minutes. Turn the burgers over and brush the tops with the chili sauce. Broil for 3 to 5 minutes, or until the burgers are heated through.
• Makes 4 servings.