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Simple and Easy Porcini Mushroom Veggie Burgers

Source of Recipe

From "The Southern Vegetarian Cookbook" by Amy Lawerence


Recipe Introduction

"We've experimented with lots of recipes for homemade veggie burgers, and this may even be 'the one!' The tempeh and portobellos add just the right amount of texture, while the mustard and Worcestershire sauce bring in an unmistakable depth of flavor. These burgers are rich and meaty thanks to the addition of a mere tablespoon of dried porcini mushrooms. If you've never tasted porcini, you are missing out on something great. There's really nothing else like it in the plant world. Chefs will often use dried porcini to give already meaty stews and sauces an even heartier flavor, if that tells you anything about this powerful, pungent mycelium."

List of Ingredients

â—¦ 1 (8-ounce) package of tempeh, crumbled
â—¦ 1 ½ cups portobello mushrooms, very finely diced
â—¦ 1 tablespoon dried porcini, minced
â—¦ 1 cup shredded smoked Provolone cheese
â—¦ ½ cup minced shallots
â—¦ ½ teaspoon sea salt
â—¦ ½ teaspoon garlic powder
â—¦ 1 teaspoon vegetarian Worcestershire sauce
â—¦ Cracked black pepper, to taste
â—¦ 1 tablespoon grainy or Creole mustard
â—¦ 1 tablespoon tomato paste
â—¦ 2 eggs, beaten
â—¦ ¼ cup all-purpose flour
â—¦ ¼ cup canola oil, for frying
â—¦ 4 to 6 ounces cheddar cheese, sliced
â—¦ 4 soft sesame buns
â—¦ 1 cup chopped romaine lettuce
â—¦ 1 large tomato, sliced
â—¦ ¼ cup sliced shallots
â—¦ ½ cup dill pickle slices
â—¦ 2 tablespoons grainy or Creole mustard
â—¦ 2 tablespoons olive oil mayonnaise


Recipe

Mix the tempeh, portobello mushrooms, porcini, cheese, shallots, sea salt, garlic powder, Worcestershire sauce, pepper, mustard, tomato paste, eggs, and flour in a large bowl and work it with your hands until all ingredients are thoroughly mixed. Allow the mixture to rest in the fridge for at least 10 minutes before forming the patties.

In a 10-inch frying pan, heat the oil over medium heat. Portion the patties using a ½-cup measuring cup. Form a 3 ½-inch patty with your hands. Press the sides with your thumb so they are smooth and not craggy. This will help keep your burger together. Once you have formed the patty, place it directly into the hot oil. Panfry in the oil for about 4 minutes per side or until it's lightly browned and the egg has set. Remove the patties from the pan and serve immediately, or set them aside on a paper towel-lined plate until you are ready to take the optional step of grilling the burgers.

Once you have all of your toppings ready, preheat your outdoor grill to 500 degrees. Cook the burger patties for 3 minutes per side—or until they are well-marked by the grill grates and heated through. This step adds a depth to the flavor. Top the burgers with the cheese slices and allow the heat from the burgers to melt it. Serve on a soft sesame bun with romaine lettuce, sliced tomato, thinly sliced shallots, dill pickle slices, mustard, and mayonnaise.

Makes 4 burgers