Spicy Mushroom Veggie Burger Recipes

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.

SPICY MUSHROOM VEGGIE BURGER RECIPE

Steps:

• To begin making the Spicy Mushroom Veggie Burger Recipe, first wash, clean and slice the mushrooms. Prepare the Creamy Coleslaw Recipe and keep it aside.
• In a small saucepan, heat the oil on medium flame, add the sliced onions and green chilli and sauté for a few seconds until tender. Add the garlic and continue to cook.
• Add the sliced mushrooms, salt, soy sauce and chilli sauce and sauté on high for about 2 to 3 minutes till the mushrooms start cooking but do not allow it to wilt too much.
• Turn off the heat and remove the mushroom stir fry from the pan.
• Slice the burger buns into two horizontally.
• Heat a griddle; apply butter to the cut sides of the buns and toast on the pan till light brown and slightly crisp. Once done, remove from the pan.
• In a serving plate, place the toasted burger buns. On the bottom half of the bun, place a leaf of lettuce, spoon some mushroom stir fry on top, layer the coleslaw on top of the mushrooms., then layer the slices of tomato and onion rings.
• If you need extra spice, drizzle some red chilli sauce over the coleslaw.
• Close with the other half of the bun and serve immediately with potato chips on the side.
• Serve the Spicy Mushroom Veggie Burger as a wholesome and quick weeknight dinner along with Zucchini Salad Recipe with Thai Hot Chili Dressing and a glass of Watermelon Cranberry Mocktail Recipe or serve it to kids as an after school snack.

THE BEST VEGGIE BURGER

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with foil.
• Place mushrooms and onion on the prepared baking sheet. Drizzle with 1 tablespoon oil and toss to coat.
• Roast in the preheated oven for 10 minutes. Reduce heat to 425 degrees F (220 degrees C) and add black beans to the pan. Cook until mushrooms and onions are browned and beans are dried on the surface, about 5 more minutes.
• Remove from the oven and let mixture cool for 10 minutes.
• Transfer mixture to a food processor. Add rice and walnuts and pulse until roughly chopped. Add Worcestershire sauce, ketchup, soy sauce, garlic powder, paprika, chili powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper and pulse until just combined. Add egg and pulse until just combined.
• Transfer mixture to a medium bowl and fold in bread crumbs until well mixed. Chill for 10 minutes.
• Form mixture into 8 patties and season each with salt and pepper.
• Heat 1 tablespoon oil in a large skillet. Add 4 patties and cook, undisturbed, until browned and a nice crust has formed, about 4 minutes. Flip and cook until done, 4 to 5 more minutes. Top with Muenster cheese and place on toasted buns.
• Add remaining 1 tablespoon oil to the skillet and repeat to cook remaining patties.