Onion And Mushroom Smothered Veggie Burger Recipes

VEGGIE BURGERS WITH MUSHROOMS

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.

WORLD'S GREATEST MUSHROOM-ONION BURGERS

Steps:

• In a large, heavy skillet, melt butter or margarine.
• Cook onions over medium-low heat until golden brown.
• Add the mushrooms and continue cooking until mushrooms are tender.
• Let sit until cool enough to handle.
• In a large bowl, mix the sirloin, salt, pepper, steak sauce, and onion-mushroom mixture.
• Form into 5 burgers.
• In same skillet, heat olive oil over medium heat.
• Dredge burgers in flour and cook until desired doneness, turning once.
• Add cheese (if desired) and melt atop burger.
• Top with a dollop of sour cream.

SMASHED CABBAGE AND MUSHROOM VEGGIE BURGERS

Steps:

• In a large bowl, whisk together egg, chickpea flour, water, soy sauce and garlic. Add onion, cabbage, mushrooms and sesame seeds; season with 1 teaspoon each salt and pepper. Using your hands, massage the cabbage mixture to evenly coat with the chickpea batter. Cover and let the mixture sit at room temperature for 30 minutes. Juices from the vegetables will leach out and make the batter slightly wetter.
• Divide the cabbage mixture into 6 portions (about 1 1/2 cups each).
• Heat 1/4 cup vegetable oil in a large cast-iron pan over medium-low heat. Cook 3 portions at a time, coaxing each patty together in the pan and compressing them with a flat spatula. Gently fry the patties, without disturbing them, until one side is golden brown, 7 to 8 minutes. Flip and cook the other side until the golden brown and the vegetables are cooked through, 5 to 7 minutes. Remove the patties from the pan onto a wire rack. Add remaining 1/4 cup oil to the pan and cook the remaining 3 portions.
• Place a slice of cheese on each cooked vegetable patty and allow the residual heat from the patties to melt the cheese. Serve sandwiched between buns, topping with mayonnaise, tomatoes, pickles and lettuce.

MUSHROOM VEGGIE BURGER

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.

ONION AND MUSHROOM SMOTHERED VEGGIE BURGER

Steps:

• Sautee up a large sliced onions in olive oil and brown onions til caramelized. I then add a couple cups of sliced fresh mushrooms and cook til tender. Give it a shake pf salt and pepper. Remove and place on plate and cover with foil.
• I then heat up some Morning Star Farms Grillers (veggie burgers) in the same pan and cook according to package directions.
• Measnwhile in a separate pan prepare a can, jar or packet of brown gravy.
• To serve, place patty on plate, top with onion and mushroom mixture and pour gravy on top. Serve with mashed potatoes and peas on the side.