Onion And Mushroom Smothered Veggie Burger Recipes

VEGAN MUSHROOM BEAN BURGER

Steps:

• Place on burger buns, add fresh veggies, and enjoy.

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.

MUSHROOM-SMOTHERED BEEF BURGERS

Steps:

• Thoroughly mix 1/4 cup soup, beef, bread crumbs, onion and egg in a large bowl. Shape the beef mixture firmly into 4 (1/2-inch-thick) burgers.
• Heat the oil in a 10-inch skillet over medium-high heat. Add the burgers and cook until they're well browned on both sides. Pour off any fat.
• Add the remaining soup, Worcestershire, water and mushrooms to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the burgers are cooked through.

MUSHROOM, ONION AND PEPPER SMOTHERED BURGERS

Steps:

• Melt 1 tablespoon butter Spread in 12-inch nonstick skillet over medium-high heat and cook mushrooms, stirring frequently, 5 minutes or until golden; remove mushrooms from skillet and keep warm.
• Melt remaining 1 tablespoon butter Spread in same skillet over medium heat and cook green peppers with onion, stirring frequently, 10 minutes or until very tender. Add to mushrooms and keep warm.
• Cook burgers in same skillet over medium-high heat, turning once, 5 minutes or until burgers are thoroughly cooked. Serve on rolls, then top with mushrooms, peppers and onion.
• Nutrition Information per serving with ground beef: Calories 470, Calories From Fat 120, Saturated Fat 4g, Trans Fat 0g, Total Fat 13g, Cholesterol 70mg, Sodium 570mg, Total Carbohydrate 55g, Sugars 12g, Dietary Fiber 9g, Protein 35g, Vitamin A 60%, Vitamin C 90%, Calcium 15%, Iron 30%.

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.