So these are fucking great.
This is also very much a work in progress. I’m still working on the technique, but the flavor is fantastic if, you know, you like mushrooms.
Couple notes:
- I used italian seasoning, but I think you can really use whatever you want. Cajun seasoning, chili powder, adobo, it doesn’t really matter. It’ll be different, but it’s adaptable, is what I’m saying.
- Same with the cheese. I used parmesan, but you should feel free to use mozzarella, cheddar, or anything else that melts well.
- The texture is okay, a little soft, but they’re a little floppy. I tried searing them in a skillet but it didn’t help at all. I’m going to continue to tinker with this, so if I figure out how to firm them up, I’ll update it later, but in the meantime, I don’t know, if you want them firmer, maybe mix in some crushed Viagra? Worth a shot.
Ingredients
2 large onions, diced
1 teaspoon baking soda
2 pounds mushrooms, diced
1 cup parmesan cheese, shredded
1 cup breadcrumbs (more if you need it)
3 eggs
2-3 teaspoons italian seasoning
6 cloves garlic, finely minced
2 teaspoons kosher salt
Oil
Buns and cheese for serving
Directions
Okay, so first, add the onions and baking soda to a pan with a tablespoon of oil and cook, stirring, frequently, over medium high heat until the onions caramelize and turn fully brown, maybe 15-20 minutes. If you notice them sticking to the pan, add a few tablespoons of water and stir vigorously. The volume should cook down substantially while you’re doing this.
Remove the onions and add them to a mixing bowl, then add another tablespoon of oil to the pan, reduce to medium, and add in a quarter of the mushrooms. Stir occasionally until the water cooks out of them; you should be able to see them steam while it happens, and once they stop steaming (after about 10 minutes, maybe 15), you’ll notice them stick to the bottom of the pan. At that point, remove them and add them to the bowl with the onions, then do the rest the same way.
Note: when I say a quarter of the mushrooms, that depends on a lot of stuff, including the size of the pan you use and the size of your particular dice. I used a 12 inch skillet and it was a small dice, and it took me 4 batches. A smaller dice cooks faster but the stuff on the bottom burns faster, so I might have been able to cook them more evenly if I sliced the mushrooms. The important thing is to cook most of the moisture out. If you want to do it while they’re sliced, let them cool after and then chop them up.
Now. Add everything else to the mixing bowl and…mix it up, then let it sit for ten minutes or so while the breadcrumbs absorb the moisture. It should have roughly the consistency of ground meat; if you stick a spoon in it, it should stand straight up on it’s own. If it doesn’t, add more breadcrumbs until it does.
Preheat your oven to 400 F, and line a baking sheet with parchment paper. Form the mushroom mixture into patties and place them on the baking sheet; I like pretty big burgers, so I ended up with six patties. Bake for 15 minutes, or until an internal temp of 170 (to make sure the eggs have set,) then remove with a spatula to a plate to cool.
Put them on a bun, top with cheese, and enjoy! I also think they’re great with mustard.
eatbensmeat 