MUSHROOM BURGERS
April 26, 2011 10:04AM
Mushroom burger at Mity Nice.
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Updated: May 28, 2011 12:15AM
MAKES 4 SERVINGS
3 tablespoons olive oil ½ cup chopped onions 1 pound portobello mushrooms, cleaned and sliced ½ pound domestic mushrooms, cleaned and sliced 1 teaspoon minced garlic 5 ounces spinach, roughly chopped 5 ounces rolled oats 6 ounces bread crumbs 1 tablespoon fresh parsley, chopped 1 teaspoon salt ¼ teaspoon ground pepper ¼ cup toasted pumpkin seeds 2 eggs ¼ cup water ¼ cup olive oil 1 cup panko bread crumbs ½ cup butter, melted 4 hamburger buns Mayonnaise Iceberg lettuce Tomato slices
In same pan, saute spinach until dry. Squeeze all liquid out of spinach; finely chop. Add spinach, rolled oats, Parmesan, bread crumbs, parsley, salt, pepper and pumpkin seeds to mushrooms. Form mixture into 4 patties; place in freezer 1 hour.
In small bowl, combine eggs and water; set aside. In another bowl, combine olive oil and bread crumbs. Dip chilled patties into egg-water mixture, and then into bread crumb mixture; transfer to lined sheet pan.
Heat griddle to 350 degrees. Add melted butter to griddle; saute patties to golden brown on both sides. Lightly toast buns. Serve with mayonnaise, lettuce and tomato slices, as desired.
Larry Donahue, Mity Nice
Nutrition facts per serving: 1,110 calories, 66 g fat, 23 g saturated fat, 173 mg cholesterol, 104 g carbohydrates, 19 g sugars, 31 g protein, 1,578 mg sodium, 10 g fiber
