Mushroom and eggplant burger on a whole wheat bun with garden fresh spinach, tomato and refrigerator pickles
I love a good veggie burger and enjoy giving new recipes a try. The recipe in this video was the inspiration for a burger that has become my current favorite. During the summer months, I even substituted eggplant for some of the mushrooms when the garden offered up an over-abundance. (The mushroom/and eggplant version is pictured here.)
Here is my take on the original recipe:
Mushroom Veggie Burgers
1 pound mushrooms (white button or portobellos)
1 large onion, finely chopped
1/2 bell pepper, finely chopped
1/2 cup black olives, finely chopped
2 tablespoons Braggs amino acids or soy sauce
2 tablespoons barbeque sauce
1 cup cooked brown rice
2 teaspoons garlic powder or 3-4 cloves garlic pressed or finely minced
1 teaspoon smoked paprika
1/8 teaspoon cayenne pepper (optional)
2 teaspoons ground cumin
1/2 to 1 cup rolled oats, oat flour or bread crumbs
2 tablespoons olive oil for cooking burgers
1. Process the mushrooms in a food processor until mushy.
2. Cook over medium heat in a skillet, stirring often until most of the water is cooked out. Put in a large bowl.
3. Using the same skillet, stir fry the onions and peppers until wilted. Add to the bowl with the mushrooms.
4. Add garlic, smoked paprika, cayenne pepper, cumin, Braggs, barbeque sauce, olives and brown rice and 1/2 cup of the oats or breadcrumbs to the bowl.
5. Mix well.
6. If the mixture seems too moist, add more oats or breadcrumbs until the mixture holds together.
7. Shape into 6-8 burgers.
8. In a skillet heated over medium heat with olive oil, cook until browned on both sides, turning only once to keep from breaking apart
8. Serve on buns with your favorite burger toppings.
Thanks for reading!
If you enjoyed this post, you may also like:
Eggplant veggie burgers
Whole wheat sandwich rolls