MUSHROOM VEGGIE BURGER WITH BLACK BEANS RECIPE
This Mushroom Veggie Burger (with Black Beans) recipe is the best veggie burger you can ever make. Healthy, easy and super delicious. The best part - it's veggie burger that sticks together!
Provided by Edyta
Categories Main Course Vegetarian
Time 20m
Number Of Ingredients 12
Steps:
- In a sauté pan heat up the oil
- Add chopped onions and cook until soften, about 2 minutes
- Add garlic and cook for another minute
- Add mushrooms and cook for about 5 minutes until mushrooms are softened but all the moisture has evaporated
- Once mushrooms are cooked, remove from the heat and let them cool off
- In the meantime, rinse the black beans and spread them on the paper towel and pat them dry (you want your beans to be dry)
- In a large mixing bowl add the beans and using fork mash most of them, leaving some of them whole
- Add all the remaining ingredients and mix well
- Form patties and set them aside (make sure your hands are wet as the mixture will be sticky)
- Heat up flat griddle, brush it with olive oil
- Place patties on a hot griddle and cook 2-3 minutes on each side
- Serve with your favorite burger toppings
Nutrition Facts : Calories 188 kcal, Carbohydrate 14 g, Protein 12 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 98 mg, Sodium 464 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
MY VEGGIE PASTIES
Provided by Jamie Oliver
Categories Cheap & cheerful Vegetables Mushroom Cheap & cheerful
Time 1h45m
Yield 8
Number Of Ingredients 8
Steps:
- Tear the mushrooms into a bowl, scatter over 15g of sea salt (most of this will drain away later) and scrunch together, then leave for 30 minutes, scrunching occasionally.
- Tip the flour into a bowl with a pinch of salt, then chop and rub in the butter. Make a well in the middle, slowly pour in 200ml of cold water, then mix, pat and bring it together.
- Wrap in clingfilm and chill in the fridge for 1 hour.
- After 30 minutes the mushrooms should feel quite soggy, so squeeze firmly to remove as much salty liquid as you can (the mushrooms should end up weighing around 400g).
- Peel the swede, potatoes and onion and slice into small pieces, roughly the same size and thickness as a pound coin.
- Mix the veg with the mushrooms, then add the rosemary and a few generous pinches of black pepper.
- Preheat the oven to 180°C/350°F/gas 4.
- Divide the pastry into 8, then roll out into 20cm rounds on a clean flour-dusted surface. Divide up the filling, then scrunch and pile it to one side of the middle, leaving a 2.5cm gap around the edges.
- Lightly brush the exposed pastry with beaten egg, fold over and press the edges down, then twist and crimp with your fingers and thumbs to seal.
- Eggwash, then place on a lined baking sheet and bake for 40 minutes, or until golden. Serve with a watercress and apple salad and a dollop of English mustard.
Nutrition Facts : Calories 516 calories, Fat 37.8 g fat, SaturatedFat 16.6 g saturated fat, Protein 9.6 g protein, Carbohydrate 60.8 g carbohydrate, Sugar 4 g sugar, Sodium 1.1 g salt, Fiber 4 g fibre
MUSHROOM VEGGIE BURGER
This is as close as I've ever gotten to a delicious non-meat burger. Mushrooms really give this a meaty flavor. I serve this like I serve a regular burger, on a nice fresh hamburger roll with spicy mayonnaise and a little lettuce.
Provided by Chef John
Categories Main Dish Recipes Burger Recipes Veggie
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium heat; add mushrooms, onion, and garlic to the hot oil and season with salt, black pepper, and oregano. Cook and stir mushroom mixture until mushrooms have given up their juice and the juice has almost evaporated, about 10 minutes. Transfer cooked mushrooms to a cutting board and chop into small chunks with a knife.
- Transfer mushrooms to a large bowl. Mix in rolled oats and bread crumbs; taste for salt and black pepper and add more to taste. Stir Parmigiano-Reggiano cheese into the mixture, followed by eggs. Let mixture stand for the crumbs to soak up excess liquid, about 15 minutes. (At this point you can refrigerate the mixture to cook later if desired.) Moisten hands with a little vegetable oil or water, pick up about 1/4 cup of mixture, and form into burgers.
- Heat remaining 2 tablespoons olive oil in a skillet over medium heat and pan-fry burgers until browned and cooked through, 5 to 6 minutes.
Nutrition Facts : Calories 254.5 calories, Carbohydrate 22.5 g, Cholesterol 66.8 mg, Fat 14.2 g, Fiber 3.1 g, Protein 11.4 g, SaturatedFat 3.2 g, Sodium 630.3 mg, Sugar 3.7 g
MUSHROOM BURGERS
Ready to turn over a new burger? I guarantee no one will be missing the beef after tasting these vegetarian burgers. They're moist, tender and full of flavor. -Denise Hollebeke, Penhold, Alberta
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 9 ingredients. Shape into four 3/4-in.-thick patties., In a large cast-iron or other heavy skillet, heat oil over medium heat. Add burgers; cook until crisp and lightly browned, 3-4 minutes on each side. Serve on buns with lettuce and if desired, tomato and mayonnaise.
Nutrition Facts : Calories 330 calories, Fat 13g fat (5g saturated fat), Cholesterol 121mg cholesterol, Sodium 736mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges
CHICKPEA-MUSHROOM BURGERS
These 10-ingredient gluten-free and vegan burgers are crisped up like a smash burger in the oven. We would never say that you HAVE to put cheese on them, but let's just say we highly recommend it.
Provided by Chris Morocco
Categories Chickpea Mushroom Quinoa Olive Oil Garlic Paprika Cheese Mayonnaise Mustard Lettuce Pickles Vegan #cook90 Wheat/Gluten-Free Vegetarian Dinner Winter Bake Freeze/Chill Sunday Stash miso
Yield Makes 8
Number Of Ingredients 12
Steps:
- Cook quinoa in a large saucepan of lightly salted boiling water, stirring occasionally, until tender, 8-10 minutes. Drain well and let cool at least 10 minutes.
- Meanwhile, heat 1/4 cup oil in a large nonstick skillet over medium-high. Add chickpeas (make sure they are well drained) and cook, tossing occasionally, until lightly browned, 8-10 minutes. Add garlic powder and paprika and toss a few times to coat. Transfer to a large bowl and let cool about 5 minutes.
- Add mushrooms, tahini, miso, and 1/4 cup oil to bowl with chickpeas and mash with a potato masher or fork to combine. Add quinoa and flour and mash until mixture holds together when squeezed in your hand. Taste and season with salt if needed. Form into 8 patties and arrange on a parchment-lined rimmed baking sheet. Freeze until firm, about 2 hours. At this point, the patties can be baked, or they can stay frozen up to 3 months. Transfer to resealable freezer bags or layer in an airtight container with sheets of parchment between patties.
- Preheat oven to 425°. Drizzle frozen patties generously with oil on both sides on a rimmed baking sheet. Bake patties until browned and crisp, 25-30 minutes. Place a slice of cheese on top of each patty and bake until cheese is melted, about 1 minute.
- Spread mayonnaise and mustard on cut sides of buns (if using). Place burgers on bottom buns. Top with lettuce and pickles (if using) and close up burgers.
- Do Ahead: Patties can be made 3 months ahead. Transfer to a resealable freezer bag and freeze.
MUSHROOM VEGGIE PATTIES
These flavor-packed veggie patties are shaped and served like kotlet, Iranian-style meat patties, and prepared like kookoo, an Iranian dish similar to a frittata. But unlike a frittata, kookoo is more about the vegetable- or herb-based filling than the eggs, of which there are just enough to bind the mixture. This recipe uses finely minced mushrooms that are gently spiced with a touch of turmeric, oregano and fresh parsley. You can serve these patties hot off the stove or at room temperature, with flatbread and accompaniments. For the perfect bite, wrap a patty in a piece of bread with something tangy, like pickled onions and peppers, and something fresh, like lettuce leaves or fresh herbs. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Naz Deravian
Categories dinner, lunch, weekday, weeknight, vegetables, main course, side dish
Time 30m
Yield About 16 patties
Number Of Ingredients 11
Steps:
- Line a sheet pan with paper towels and set aside.
- Place the mushroom caps and stems in the bowl of a food processor and process, scraping down the sides, until the mushrooms are finely minced into something of a paste, almost resembling ground meat. (You can also mince as finely as possible with a knife.)
- Transfer the minced mushrooms to a large bowl. Add the parsley, garlic, salt, turmeric, oregano and pepper, and stir to combine. Add the flour and stir to combine. Beat in the eggs one at a time, stirring until the eggs are well combined and the batter has the consistency of loose yogurt.
- In a large pan with a lid, heat the oil over medium-high. Reduce the heat to medium, and dip two spoons in the hot oil so they're slightly greased up. Using the spoons, drop two tablespoons of batter into the oil to make one patty. With the back of a spoon, even out and shape the patty into an oval as best as you can. Repeat with as many patties as you have room for in the pan. Cover and cook the patties on one side until you see the edges setting and crisping up, about 5 minutes. (You should hear sizzling sounds.) Very carefully lift the lid so you don't get splattered, and use a spatula and spoon to flip the patties. Cover and cook until the other side is golden brown and the patties are cooked through, about 5 minutes.
- Transfer to the prepared sheet pan and repeat with any remaining batter, adding more oil if needed.
- Serve the mushroom patties hot or at room temperature with trimmings.
VEGGIE BURGERS WITH MUSHROOMS
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 burgers
Number Of Ingredients 14
Steps:
- Smash the beans in a bowl with a potato masher or fork until slightly chunky. Add the onion, walnuts, carrot, 1/2 cup breadcrumbs, scallions, parsley and 1 teaspoon Worcestershire sauce. Season with salt and pepper and mix with your hands until combined.
- Spread the remaining 1/2 cup breadcrumbs on a plate. Form the bean mixture into 4 patties; lightly coat with the breadcrumbs, shaking off any excess. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the patties and cook until golden and slightly crisp, 2 to 3 minutes per side. Transfer the burgers to a plate.
- Heat the remaining 1 tablespoon oil in the same skillet over medium heat. Add the mushrooms and the remaining 1 teaspoon Worcestershire sauce; season with salt and pepper and cook until the mushrooms are slightly wilted, 3 to 4 minutes. Serve the burgers on the English muffins with mayonnaise and/or mustard, baby greens and mushrooms.
PARSLIED MUSHROOM PATTIES
Tasty vegetarian patties, serve in a toasted bun or pita bread, with melted cheese if desired, or as a side dish. (This is an old one, i think from Better Homes and Gardens)
Provided by Derf2440
Categories Lunch/Snacks
Time 31m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large mixing bowl, combine eggs, mushrooms, flour, bread crumbs, onion, jalepeno, if using, parsley and pepper; mix well.
- In a 10 inch, nonstick, frypan, heat oil over medium high heat.
- Using 1/3 cup mixture for each patty, shape mixture into 3 1/2 inch patties.
- Using a spatula, place 4 patties at a time into hot oil in frypan.
- Cook 3 to 4 minutes per side till brown.
- Remove from frypan; drain on paper towels.
- Keep warm in oven.
- Cook and drain remaining patties.
Nutrition Facts : Calories 138.3, Fat 7.5, SaturatedFat 1.4, Cholesterol 69.8, Sodium 161.3, Carbohydrate 12.9, Fiber 1, Sugar 1.3, Protein 5.2
EASY MUSHROOM VEGGIE BURGERS
Make and share this Easy Mushroom Veggie Burgers recipe from Food.com.
Provided by blucoat
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Coat a large skillet with cooking spray, and place over medium heat. Add mushrooms and onions; cook and stir for about 4 minutes, just until mushrooms begin to give up their juices. Stir in bread cubes and steak sauce; cook and stir 1 minute. Remove mixture from pan, and set mixture aside to cool. Wipe pan clean.
- Beat egg, and mix into mushroom mixture. Season to taste with salt and pepper.
- Coat skillet with cooking spray, and place over medium heat. Form 6 patties by hand and place into skillet. Brown one side, flip over, and brown other side. Serve.
Nutrition Facts : Calories 54.6, Fat 0.6, SaturatedFat 0.1, Sodium 65.6, Carbohydrate 9.1, Fiber 1.4, Sugar 3, Protein 4.5
VEGETARIAN CREAM CHEESE PATTIES WITH MUSHROOM GRAVY
This is a recipe I adapted from one my mother has made since I was little. These patties are VERY good - but keep in mind they are also very rich. As a dinner suggestion to complete your meal and to balance out the richness of the patties & gravy, try serving these with green beans and fruit salad. Enjoy!
Provided by Ms Delicious Dish
Categories < 60 Mins
Time 55m
Yield 15 patties approximately, 5 serving(s)
Number Of Ingredients 9
Steps:
- Place the cream cheese in the freezer for approximately 15 minutes, remove and cube into 1/2" chunks immediately while it is still very cold from the freezer. (This step will help to harden the cream cheese slightly so it will be easier cut.)
- In a medium to large bowl beat the eggs well, then add the cubed cream cheese, minced onions, finely chopped walnuts and bread crumbs. Mix VERY GENTLY until moistened and combined. Be careful not to break up the cream cheese chunks - they should stay in chunks in the patties.
- Preheat oven to 350 degrees now so it is ready when you are done frying patties.
- Heat a small amount of oil in the bottom of a non-stick frying pan. DO NOT ADD ENTIRE 1/2 CUP OIL TO PAN! Only use enough oil to keep patties from sticking, adding more as needed - I usually start with 1 or 2 tablespoons.
- Using approximately 1/4 cup of the mixture per patty, drop into the hot oil and fry patties. Flatten patties if needed and turn over to fry other side when first side is golden to medium brown.
- In a separate bowl, mix together the sour cream and cream of mushroom soup for the gravy.
- Once the patties are fried place the patties in an oven safe casserole dish, layering with the gravy.
- Bake for 25 minutes or until patties are heated through.
- Serve immediately making sure to spoon some of the gravy over each patty.
Nutrition Facts : Calories 515.6, Fat 39.7, SaturatedFat 9.8, Cholesterol 27.9, Sodium 703.3, Carbohydrate 29.5, Fiber 1.6, Sugar 4.8, Protein 11.6
BAKED FRESH MUSHROOM PATTIES
A side dish to serve with cabbage & fish & coleslaw dressing.Quick to prepare and cook. Garlic & green or hot pepper lovers add as much as you like.Photo shows the patties after being pressed in a measuring cup to bake.
Provided by Montana Heart Song
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In bowl add mushrooms, onions, garlic,peppers and crumbs. Mix.
- In another mixing bowl, add egg, milk, oil, basil, salt, paprika. Add black pepper if you do not use hot peppers. Wisk until blended.
- Slowly add the egg mixture to the vegetables and crumbs. Mix with spoon.
- Preheat oven 400*.
- Pack into a 1/3 cup measuring cup, press lightly. Turn over and tap lightly. Unmold on non-stick baking sheet. Based on a reviewer's comments which were helpful, spray Pam or oil a baking sheet. Mine do not stick on a non-stick sheet put perhaps there are other brands that still stick.
- Bake 15 minutes. Use spatula and turn over. Bake another 15 minutes.
- Serve with coleslaw dressing or any sweet spicy dressing. Great with fish.
- Note: Roasted red pepper strips can be added for taste and color instead of chili peppers.
Nutrition Facts : Calories 170.8, Fat 6.1, SaturatedFat 2, Cholesterol 52.6, Sodium 489.1, Carbohydrate 21.5, Fiber 1.6, Sugar 3.9, Protein 8.3
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