Mushroom Smashburgers – The Right Way to Veggie Burger

While there are many wonderful qualities about your average veggie burger, actually tasting like the beefy original is usually not one of them. No one is going to confuse a thick bean or potato based veggie patty for the real thing, and that’s fine – those veggie burgers have their own flavors and their own appeal. But if you are looking to cut down on your red meat intake while still enjoying something that tastes like it came straight from Shake Shack or In-N-Out, then this is the recipe for you. The secret is just how thin these patties end up being; by maximizing the surface area, we get nothing but the crispy, caramelized mushrooms that have that meaty flavor. This also gives us the perfect texture, not the chewy or crumbly messes that thicker patties can be. The recipe is pretty easy, but the biggest thing is just making sure that you have everything ready when it’s time to cook, since these things will finish before you even know it. I recommend serving with the oven fries from my poutine recipe for the real fast food experience.

Mushroom Smashburgers

Makes 5 Double Smashburgers, or 10 Singles

Ingredients

For the Patties:
2 Tbsp Olive Oil
24 oz Mushrooms, sliced (We use a mix of shitaake and baby bella, but any fresh mushrooms will work)
1/2 Onion, diced
6 cloves Garlic, minced
1 tsp Kosher Salt
1/2 tsp Pepper
1/2 tsp Oregano
1 tsp Cayenne
2/3 cup Rolled Oats
3/4 cup Bread Crumbs
2 Eggs, beaten
1/2 cup grated Parmesan (If you don’t grate it fresh, I’ll know)

Buns
Shredded Lettuce
Sliced Tomato
Special Sauce (From Shrimp Burger Recipe)
Sliced Cheese (I used American and Pepper Jack. Don’t get too fancy – the main thing we want is something that’ll melt quickly)

1. Saute mushrooms, garlic, and onion in the olive oil in a large skillet over medium heat. Add salt, pepper, oregano, and cayenne. Cook until mushrooms have given up all liquid has evaporated, about 10 minutes.
2. Transfer mushroom mixture to cutting board or food processor and cut into small pieces.
3. In a large bowl, combine mushroom mixture, rolled oats, and breadcrumbs. Add Parmesan cheese and taste for seasoning, adding more salt or pepper as necessary. Stir in beaten eggs and let mixture sit for at least 15 minutes (or up to 48 hours in fridge)
4. When ready to serve, toast buns in butter and prepare with special sauce, lettuce, and tomato. These burgers will cook super quickly and are best enjoyed right out of the pan, so you want to have this ready now.
5. Heat a large skillet over high heat and add just enough vegetable oil to coat.
6. Scoop about 2 Tbsp of mushroom mixture and form into a ball about the size of a golf ball. Repeat for remaining mixture.
7. Add 4 patties to hot pan. After 3 seconds, press down firmly with spatula until no more than a 1/2 inch thick. Cook for 1-2 minutes. Flip, top with cheese, and cook for 1 minute more.
8. Add to prepared buns and enjoy!