Mushroom Burgers Or ‘Meatballs’

Mushroom burgers

I’m a bit of an on again off again Vegetarian. Call me a Flexitarian! There are certain meats I can’t resist. And well, dairy? … My family came from dairymen! My first try at Vegetarianism came in the 70’s. Recipes were few back then, or at least eatable ones, and usually had too many ingredients to be practical. I remember my first try at a Vegetarian meatloaf. I can guarantee that meatloaf recipe was the most uneatable dish I have ever cooked up. Why was I even trying to mimic meat in the first place? Here I’m again turning a meat recipe into a vegetable one, actually a fungus. Portobello mushrooms have a meaty taste and texture and are the perfect choice for this recipe. BTW, they’re just an older white or brown mushroom. It just depends on what you’re trying to achieve with a mushroom burger recipe. I just love the taste of mushrooms, any mushrooms young or old.

Recipe

Makes 2 large burger patties or 8 medium sized ‘meatballs’

4 Tablespoons olive oil (more if needed)
2 Large garlic cloves-minced
8 Ounces of mushrooms (I used Portobello)-washed and chopped into small pieces
1/3 Cup grated best Parmesan or Romano cheese
1/4 Cup Fine Italian seasoned breadcrumbs
1 Large egg
2 Tablespoons fresh parsley-chopped
Salt and Pepper to taste

Heat 2T oil in a skillet large enough to single layer the chopped mushrooms over medium/high heat. Add the mushrooms and garlic when the oil is moderately hot. Saute’ the mushrooms until slightly golden and moisture has cooked off. Remove from heat and set aside to cool.

In a large bowl add the cheese, breadcrumbs, egg, parsley and cooled mushroom/garlic mixture. Stir.

With wet hands shape the ingredients into two patties or 8 ‘meatballs.’

Heat 2T olive oil in a skillet over medium/high heat. Add the patties or ‘meatballs’ and cook until browned well on all sides.

Serve your patties as a burger using your favorite condiments. Don’t forget to toast the buns. Or plate as you would a serving of meat with vegetables or a salad on the side.

As for the ‘meatballs’ these can be added atop your favorite pasta sauce. Or make the size a bit smaller before cooking and serve as an appetizer.

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