Let’s face it, we’re all getting fat. One day, you wake up with a muffin top from the dozen muffins you (accidentally) bought, took home, and ate all by yourself last night. You carry around a salbabida even if you’re miles away from the water, you have to hold your breath to keep your polo from bursting, and your grandmother starts comparing your face to a mooncake. (Okay, maybe that last one is just me.)
Hamburgers are one of the biggest culprits behind our uncontrollable horizontal expansion. And who could blame us, really? It’s incredibly hard to resist once you see the meat juice spilling out of a well-made burger, the generous slather of blue cheese melting from the patty’s residual heat, and the crisp strips of bacon you added just because. It’s so good, vegetarians are having nightmares as I type this.
Today on Pepper, we’re making a special burger that’s less than traditional but way easier on your waistline. Instead of using beef, we’re using mushrooms. Wait, stop making faces and rolling your eyes. Have we ever steered you guys wrong? As an avowed carnivore who fancies the heaviest, meatiest dishes around, I promise you that one bite of this Homemade Mushroom Burger will make you a believer.
Mushrooms are the perfect meat substitute. They’re very meaty in texture, making it easy to forget there’s no beef in your patty. They also naturally have a smoky, earthy flavor that’s similar to the char-grilled taste our taste buds yearn for in a burger.
The trickiest part when it comes to making our Homemade Mushroom Burgers is getting the consistency and the mouth-feel of the patties correct. When done by hand, it can be too difficult and time-consuming to chop the caps to the right level of fineness. With the help of a KitchenAid Food Processor, though, this task suddenly becomes both a lot easier and a lot faster as well.
The KitchenAid Food Processor is an exceptional piece of equipment that is a must-have in every household. It comes with a single adjustable slicing disk with 6 possible thickness settings. You can choose which option you need without having to turn off the unit or changing the blade thanks to its user-friendly external control lever, a first in the industry. The KitchenAid Food Processor also comes with a variable pulse control to let you puree, emulsify, mince, or chop your food. It can even knead dough. It’s a versatile, powerful, and from a manufacturer that’s known for tried and tested quality products.
Looking back, we wish we’d had a KitchenAid Food Processor when we attempted (and failed) to recreate David Chang’s Ramen Gnocchi. The whole thing could’ve turned out more successful if we had access to this much power.
After pulsing the mushrooms, you can use the KitchenAid Food Processor to chop the onions and mince the garlic as well. That way, you don’t have to worry about your hands picking up any smells. The breadcrumbs add a nice outer crunch to the mushroom burgers, while your choice of cheese (we used cheddar in this recipe) will provide the necessary punchy kick to make the burger perfect.
Congratulations! Because you’ve made it all the way to the end of this article, we’ll reward you with a 10% discount coupon for the KitchenAid Food Processor, which can be redeemed at the Glorietta 2 Coleman Store. Click here to download the coupon. Now all you have to do is make those burgers! For more information, check out KitchenAid Philippines on Facebook and follow them on Instagram.
Homemade Mushroom Burgers
Total Time: 45 minutes / Yield: 4 patties
- 3 tbsp olive oil
- 5 cups fresh mushrooms of your choice (we used shitake, chicken mushrooms, and button mushrooms). Make sure they’re fresh and not canned or packaged
- 1 tsp minced garlic
- 1/3 cup chopped onion
- Fresh herbs of your choice (rosemary, thyme, tarragon)
- 3 tbsp oats
- 1 egg
- 1/3 cup bread crumbs
- 1/4 cup grated sharp cheddar cheese
- Salt and pepper, to taste
- Extra breadcrumbs for the coating
- Extra olive oil for cooking the burgers
- 4 burger buns
- 1/4 cup teriyaki sauce (store bought)
- Radish slices
- Curly lettuce
- Put the mushrooms in the KitchenAid Food Processor and pulse until the mushrooms are evenly chopped. This takes about 30-40 seconds.
- In a pan, heat the olive oil then sauté the garlic and onions for around 2 minutes.
- Add the pulsed mushrooms and sauté for 2-3 minutes or until soft.
- Season the mixture with salt and pepper, and then transfer everything to a bowl and allow it to cool down.
- Once cool, add the herbs, oats, egg, breadcrumbs, and cheese.
- Season again depending on your taste.
- Divide the mixture into 4 portions. Roll each portion in the breadcrumbs and shape into a patty.
- Pan fry in olive oil for 2-3 minutes on each side or until golden brown.
- Toast the burger buns.
- Place the lettuce on the bottom half of the bun.
- Put the burger patty on top of the lettuce, and then follow with the radish slices and teriyaki sauce.
- Cover with the other half of the bun.
- Repeat for the rest of the burgers.
- Serve immediately.