Now Your Turn

Portobello Mushroom Burger

Main Course | April 17, 2014 | By

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Ingredients:

6 large portobello mushrooms

1/2 cup white onion, diced

2 tbs garlic powder

1 cup breadcrumbs

2 eggs

1/2 cup oat flour

1/3 cup Parmesan cheese, grated

1/3 swiss cheese, diced

1/2 teaspoon cayenne pepper

2 tablespoons soy sauce

2 tablespoons olive oil

Pinch of salt

Method

To start the mixture, add some olive oil to a large skillet over medium heat. Once hot, add all the diced mushrooms and a pinch of salt. Cook them until the mushrooms release their liquid and then dry up a bit.Then you can add the diced onion and cook for a few more minutes. This whole cooking process will take 8-10 minutes.To get a really nice texture for these, it helps to have a food processor. If you do have one, you can just add the mushrooms and onions to the processor and pulse until the mixture is a rough paste. You don’t want it completely smooth. Some chunks are good.If you don’t have a food processor, you can just dice everything really finely and continue with the recipe.Next, just stir in all the other ingredients in a large bowl!Depending on the amount of liquid in your mushrooms, you might need to add more flour or breadcrumbs. The mixture should hold its shape, but not be dry or crumbly at all.Let the burgers sit for 20-30 minutes in the fridge so they can really form a nice crust.Then toss them on a high heat grill for about 5-6 minutes per side until they get nice and crispy on the outside. If you are using extra cheese on top of them , add it with 2-3 minutes left.

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Once are done you can top them with any of your standard, favorite burger topping.

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Georgia Bitay