MUSHROOM-NUT BURGER: Firm & Tasty!

I hesitate to use the word “burger” for my Mushroom-Nut Burger because it sounds like I’m trying to pass this recipe off as an imitation hamburger – so close to the real thing, you’ll think you’re eating meat. While there are some excellent plant based (aka, fake) burgers on the market now (such as Impossible Burger and Beyond Burger) that can satisfy that craving for meat, this is not one of those.

I really should call this recipe Mushroom-Nut Burger-Alternative because, like my Black Bean Burger recipe, this is merely a patty decked out like a hamburger. It’s not meant to fool anyone….but, it IS delicious!

In developing my Mushroom-Nut Burger, I felt like Goldilocks – trying to find a blend that wasn’t so soft it collapsed, but not so dry it crumbled. I wanted one that was just right.

My greatest challenge was creating a firm patty. I hate when I bite into a veggie burger that appears to be firm because the outside is crusted over, only to find the inside is mush, oozing out the sides. It becomes a bit like eating a melty ice cream cone.

I found the solution to be chopping the firm ingredients – the mushrooms and nuts – into large pieces, so it acts like a skeleton. This prevents the outside from collapsing and the center from squishing out.

The second challenge was binding the ingredients so the patty doesn’t fall apart as you’re eating it. I found 2 eggs and 45 grams (1.5 oz) of flour to be the key. I strongly suggest you weight the flour because I tried less flour and it didn’t work as well.

MUSHROOM-NUT BURGER – makes 4 patties

  • 59g (2oz) (1/3 cup) raw short, sticky rice
  • 150ml (2/3 cup) water
  • 14g (1 tbsp) butter
  • 120g (4oz) (1 cup) onions, chopped
  • 53g (2oz) (3/4 cup) firm mushrooms such as white common or cremini
  • 91g (3oz) (include stem in weight) shiitake mushrooms
  • 1/4 tsp dried thyme
  • 1/4 tsp dried sage
  • 1/2 tsp dried marjoram
  • 1.5 tsp vegetarian Worchestershire sauce
  • 3/4 tsp salt
  • 1 garlic, pressed or minced
  • 70g (2.5oz) (3/4 cup) walnuts
  • 38g (1.25oz) (1/4 cup) salted cashews

Preheat oven to 190C° (375F°), rack in the center position.

Rinse the raw rice then, into a small saucepan, combine the rice and 150ml water. Cook, covered, until water is absorbed (about 12 minutes). SET TIMER FOR 10 MINUTES TO REMIND YOURSELF! Remove from heat and let cool.

Scrupulously wash mushrooms. Remove and discard the stems from the shiitakes only (they’re too woody to eat). Coarsely chop all the mushrooms – check the measuring tape in the photo for size. The mushrooms will shrink some when cooked.

Coarsely chop walnuts and cashews – check the measuring tape in photo below. Like the mushrooms, these will support the patty. That being said, if you have any nut crumbs on the cutting board, use them – I hate waste! Lightly toast nuts.

Into a skillet melt the butter over medium flame. Add in the onions and saute 2-3 minutes.

Into the onions add the mushrooms, thyme, sage, marjoram, Worchestershire sauce, salt, and garlic. Saute 6 minutes. Set aside to cool.

Into a large bowl, beat the eggs. Stir in the cooked rice, nuts, and cooled mushroom saute. Sprinkle in the flour and blend well.

Form 4 patties about 9cm (3.5″) in diameter and place on an oiled baking sheet.

Bake in the preheated 190C° (375F°) and bake for 15 minutes. Flip patties and bake another 15 minutes. Serve.

BLACK BEAN BURGERS: Firm And Flavorful!

black bean burgers text

The biggest complaint about Black Bean Burgers seems to be that they tend to be mushy. You load up your bun with toppings, take a bite, and immediately the “burger” squirts out the sides.

So I went on yet another quest, this time to firm up the Black Bean Burger. The key was to remove some of the moisture from the beans by quickly heating them in the oven. 4 minutes at 350º F was just right. Any longer and they over-dried. Then I coarsely chopped half of them to expose the creamy insides to act as a binder, and left the other half whole for the heft. I added cornmeal to absorb excess moisture. Finally, the egg acted as a heavy-duty binder.

Note:  The mixture for BLACK BEAN BURGERS freezes very well. If you like this recipe (try it first), next time double or triple it, then freeze in portion sizes for future use. Thaw, and fry as directed.

BLACK BEAN BURGERS – makes 2 patties

  • 1  15-oz can black beans
  • 1/4 cup fine grind cornmeal (if you can’t find fine grind, use medium)black bean burgers2
  • 1 shallot, finely minced
  • 2 T fresh minced cilantro
  • 1 clove garlic, pressed
  • 1/2 tsp hot sauce
  • 1/2 tsp cumin powder
  • 1/4 tsp coriander powder
  • 1/2 tsp salt
  • 1/4 tsp black ground pepper
  • 1 egg, beaten
  • 2 tsp vegetable oil, divided

Preheat oven to 350º Fahrenheit.

Drain and rinse beans. Spread out on a cookie sheet and bake 4 minutes in preheated 350º F oven to remove some of the moisture. Moisture = mushy burgers. (Don’t overbake or the beans will be too dried out.) Immediately pour half (it doesn’t have to be exact) the beans into a mixing bowl and the other half onto a cutting board. Don’t leave them on the cookie sheet or they’ll continue to dry from the heated sheet.  Coarsely chop the beans on the cutting board. black bean burgers7Put the chopped beans in the bowl and add in remaining ingredients. Stir to blend. black bean burgers4Cover and refrigerate at least an hour, preferably several hours.

When it’s time to cook, heat 1 tsp oil on medium/high in a nonstick skillet. Divide mixture into 2  1/2″ thick patties, pressing in on edges so they’re not raggedy. They’re kind of fragile so I find it’s best to place the formed patties on a plate, then nudge them onto the skillet. Cook about 4 minutes, until bottom is well browned. (Don’t lift up to check for browning until 4 minutes or they’ll crumble.)black bean burgers9Flip burgers and add remaining 1 tsp oil to skillet. (I flip them onto another spatula then nudge them onto the skillet.) Cook about another 4 minutes, until well browned. Once both sides are well browned, the crust holds them together.