I didn’t realize what I had until my son announced that he liked this veggie burger as much if not more than the Momofuku Nishi burger (made with the Impossible Burger). What a compliment from such a simple meal with so few steps. I make this burger often since it’s easy to make ahead of time and gets that wow factor. Plus it’s pretty healthy since scallions and mushrooms are superfoods. I’ve handed this recipe to many.
12 ounces (typically 2 packages) of white button mushrooms *
4 large eggs
4 scallions
1/2 tsp of seasoned salt (or just add some Herbs de Provence)
1/4 tsp black pepper
1 cup of seasoned Italian breadcrumbs
3/4 cup of shredded Mexican blend cheese (or any Montery Jack/Cheddar blend; vegan shredded cheese if making vegan)
1/4 cup of parsley or cilantro
Chop the scallions and the mushrooms fine, cutting the mushrooms so they are almost shredded. In a large bowl combine with the eggs, salt, pepper and parsley. Add the cheese and breadcrumbs (reserving 1/4 cup of breadcrumbs to coat before cooking). Mix well then form patties. Squeeze out any excess liquid, then gently press patties into breadcrumbs set on a plate to lightly coat each side. I then like to place the patties on a baking sheet and keep in refrigerator for a few minutes, or as long as a half a day, if you prefer to make ahead of time. When ready to cook, heat a tablespoon of oil (grapeseed, canola or avocado oil are all good choices) in a non-stick pan. When oil is hot, place half the patties in pan and cook for about four minutes on each side. Repeat with remaining patties. I like to serve on potato buns with hot sauce, spicy mayonnaise and sliced avocado and tomatoes on the side.
* this recipe make about 8 burgers. To make only 4 just halve the ingredients.