Total TimePrep/Total Time: 25 min.
Outstanding!!! Husband raved about them!!! The only changes I made were to dilute 2 cubes beef bullion in 1 TBS water, add a dash of Worchestershire, and about 1/8 cup crushed cashews. Loved them. The best part was the crunchy bits from frying in a teeny bit of oil. Hint - put them in the fridge for an hour after making them. THANK YOU FOR THIS SUPER RECIPE!!!!
These were excellent!!!! To make Gluten Free~~ TIP #1) I added 1C gluten free Italian style bread crumbs. TIP #2) I added 3/4 C tapiocia flour Tip #3) I added 3 TBSP beef boulion. You could probably skip this tip if you are vegetarian. Tip #4) I added 2 cloves of garlic to the food processor when doing the onions. Tip #5) I added 1TBSP smoked paprika. It is important to let this SIT FOR 15-20 MINUTES TO ABSORB THE LIQUID naturally made by mushroom and onions. then make the patties by dropping by 1/2 measuring cup full on a greased grill PAN.
Just made these for dinner... I used fresh sage from the garden and TJoes everyday seasoning and a lil extra flour to hold down on the stickiness...but they browned up fine..may think they won't but when they hit the hot iron skillet it's instant. Love the taste and the crunch on the outside and moist in the inside. I paired with beet tops and a lil mustard.. ..had no lettuce...YUM YUM
I fixed the recipe exactly as written and we thought it was great! It was a little work to chop the mushrooms, but worth it!
Sautéed and drained mushrooms and onions. Added about a 1/4 cup nutritional yeast for extra ‘stick’ delicious. Cooked on skillet. Very simple recipe. Topped with bell pepper and avocado.
This is the best mushroom burger ?? recipe these is. Yes we can try and substitute some of the spices and the whether we’d rather “use a gluten free” buns - the burger patties recipe itself is amazeballz! As for Karen who ask how much cornstarch time put to have this gluten free- it’s a no brained, same amount (be it potato starch, rice flour or corn starch) this is just another binding agents to compliment the eggs. Unless you want to make your buns, then best opt for gluten free flour. Thank you for this recipe! One of the best so far and my family loves it! 5 star all the way....
Goddammit there's a Karen that rated that rated this with 0 stars and asking "iS tHere a GluTEN FreE VERsiON?" That is just a poor usage of this website and demoted the beautiful menu item by this creator. Jesus Karen, I don't want to criticize you because of your name but that "review" of yours truly represents the general "Karen name group.
This by far is the best meatless burger I have made. I took others advice and sauté the onion and mushrooms. I added some cilantro and scallions from my garden. I made them in a cast iron skillet and the bottoms of the burgers were crispy but the inside of the burger was tender and the cheese was the perfect touch
I decided to make these as part of our new resolution to eat two meat-free meals per week. My husband is a devoted carnivore, so impressing him is not easy! I substituted the thyme for rosemary and used half the amount. The final mix was very wet (even after adding a little extra flour) and I thought it would be very difficult to form into patties. I had a little think and decided to bake the burgers in ramekins. I greased four of them with a little oil and divided the burger mix between them. They took 30 mins at 180c (approx 350f). I had to loosen the patties from the sides of the ramekins with a knife and a couple of them had stuck to the bottom slightly, but with a little encouragement they came free! I had four perfect uniform patties. Next time I will use a circle of greaseproof paper in the bottom of my ramekins. I cooled them and refrigerated until later, when I reheated them in the oven and served on brioche buns with grilled halloumi and little gem leaves. They were absolutely delicious! Firm on the outside, soft on the inside. Perfect!