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Mushroom Veggie Burger Recipe
Want to hear somthing? I prefer eating vegetarian food over meat for lunch. After many years I have come to the conclusion that we can eat much less meat. But I can only make vegetarian food when Roy isn’t home, because when he is, he prefers eating meat — and lots of it.
I had a lot of mushrooms, so I decided to make a mushroom burger for lunch. I wanted to surprise Aviv, and I didn’t even tell him what he was going to eat. I made lovely, small, crispy burgers. (Take a bite and hear the crunch)
I served it just like a burger with a layer of ketchup and vegetables, and I added a mushroom burger on top. Aviv takes the first bite and says: “Mom, make 3 more — it’s so delicious!”
15 Units
Ingredients:
20 small sliced champignon mushrooms (you can use portobello)
Medium potato
Half a cup of flour/breadcrumbs
Egg
A tablespoon of broth
Half a teaspoon of black pepper
Golden breadcrumbs
Preparation:
1. Heat a large frying pan with enough oil to cover the bottom. Fry the mushrooms over high heat for about 7-8 minutes. Season and remove from heat. Prepare a deep plate with absorbent paper and leave the mushrooms for about 30 minutes.
2. Boil a pot of boiling water. Cook the potato until soft. Strain and mash into a smooth puree.
3. Mix the mushrooms, potato, flour and egg. Prepare a deep pan with breadcrumbs.
4. Options:
*Take a teaspoonful of the mixture, place in a hot pan, spread out a little and fry until nicely golden on both sides.
*Wet your hands, take a piece of the mixture, coat with breadcrumbs and fill with the herring, gently pull out the herring and continue preparing them all in this way. Coat with breadcrumbs again (a double layer for extra crispiness), fill with the herring again and take it out.
5. Heat a frying pan with 4-5 tablespoons of oil and fry the burgers until golden brown on both sides.
6. If you want to bake:
Preheat oven to 180 degrees, grease baking paper, bake for about 25-30 minutes, then turn over for another 20 minutes.
