Cheesy Mushroom Burger

Cheesy Mushroom Burger

Some vegetarian option…

Ok, so, you’re having a barbecue, and someone asks if they can bring a friend or their partner. Sounds great, right? The more, the merrier. But there’s a catch. The person is a vegetarian.

Stop screaming and/or rolling your eyes. We all thought that vegetarianism was a fad, but it seems to be here to stay. And you know what? That’s ok. A lot of vegetarian dishes are quite tasty. Not everything has to be tofu, we can still give our guests the best grilling experience with a vegetarian option.

Cheesy Mushroom Burger

1 x Portobello Mushroom

½ cup of shredded Mozzarella

½ cup of shredded sharp cheddar

1 x egg

1 tsp paprika

1 tsp garlic powder

1 tbsp fresh parsley

1 cup flour

1 cup breadcrumbs

2 x whisked eggs

Burger Buns & Fixings

cheesy portobello mushroom burgers
cheesy portobello mushroom burgers

There are two ways (recipes) you can make cheesy mushroom burger.

Option 1, if you have the big portobellos

  1. Hit the mushrooms with a drizzle of olive oil and season with salt & pepper. Put them aside until you’re ready to grill.
  2. Mix the cheeses, paprika, garlic powder, and parsley in a bowl. Add the egg and mix until moist and malleable.
  3. Take a cooking sheet and line it with some non-stick paper. Take some of the cheese and make round “patties” of cheese on the baking sheet and place in the freezer to firm up.
  4. Into three shallow dishes, place the flour with a little salt and pepper, then the whisked eggs, and the breadcrumbs in the last one.
  5. Remove the frozen cheese pucks from the freezer and coat them in flour, then the eggs, then the breadcrumbs. You can double coat them if you want a thicker and crunchier cheese puck. Once they are all coated, put them back in the freezer until you are ready to cook.
  6. For the best results, the cheese pucks should be deep-fried, but cooking them on the grill does work as well.
  7. Heat the grill and chuck on the mushrooms until they are cooked and have some nice char on them.
  8. Cook the cheese pucks until they are golden brown, and the cheese is starting to leak out.
  9. On a toasted burger bun, add the mushroom, the cheese puck, and all the fixings you want.
  10. Eat…. or serve to them, whatever.

Option 2, if you can’t find the big portobello mushrooms, any mushrooms will do. We just have to change the style up a bit.

  1. In a food processer, throw in the mushrooms, cheese, spices, and egg. Blitz until it comes together.
  2. Make the pucks out of the mushroom and cheese mix and place them on a non-stick paper lined cooking sheet. Freeze.
  3. Just like the other option, we need to bread the pucks. Once breaded, place in the freezer again until needed.
  4. Deep fry or grill until cooked through and serve.

cheesy portobello mushroom burgers
cheesy portobello mushroom burgers

These are great on their own, but if you want to lift your own meat-eating burger game, add one of these cheesy pucks to your burger for a double burger that will make your tastebuds scream for joy.

With a little effort, we have made our vegetarian guest feel at home, added some flavor to our own burgers, and learned to live and love a bit more.

It’s not like they were VEGAN! If someone wants to bring a vegan, tell them you cancelled the barbecue and then change your phone number, your address, and email address.

You have grilling to do!

cheesy portobello mushroom burgers

Cheesy Mushroom Burger

A lot of vegetarian dishes are quite tasty. Not everything has to be tofu, we can still give our guests the best grilling experience with a vegetarian option.
Course Main Course
Cuisine American
Servings 1 people

Ingredients
  

  • 1 x Portobello Mushroom or other mushrooms
  • ½ cup of shredded Mozzarella
  • ½ cup of shredded sharp cheddar
  • 1 x egg
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp fresh parsley
  • 1 cup flour
  • 1 cup breadcrumbs
  • 2 x whisked eggs
  • Burger Buns & Fixings

Instructions
 

  • Hit the mushrooms with a drizzle of olive oil and season with salt & pepper. Put them aside until you’re ready to grill.
  • Mix the cheeses, paprika, garlic powder, and parsley in a bowl. Add the egg and mix until moist and malleable.
  • Take a cooking sheet and line it with some non-stick paper. Take some of the cheese and make round “patties” of cheese on the baking sheet and place in the freezer to firm up.
  • Into three shallow dishes, place the flour with a little salt and pepper, then the whisked eggs, and the breadcrumbs in the last one.
  • Remove the frozen cheese pucks from the freezer and coat them in flour, then the eggs, then the breadcrumbs. You can double coat them if you want a thicker and crunchier cheese puck. Once they are all coated, put them back in the freezer until you are ready to cook.
  • For the best results, the cheese pucks should be deep-fried, but cooking them on the grill does work as well.
  • Heat the grill and chuck on the mushrooms until they are cooked and have some nice char on them.
  • Cook the cheese pucks until they are golden brown, and the cheese is starting to leak out.
  • On a toasted burger bun, add the mushroom, the cheese puck, and all the fixings you want.

Option 2, if you can’t find the big portobello mushrooms, any mushrooms will do. We just have to change the style up a bit.

  • In a food processer, throw in the mushrooms, cheese, spices, and egg. Blitz until it comes together.
  • Make the pucks out of the mushroom and cheese mix and place them on a non-stick paper lined cooking sheet. Freeze.
  • Just like the other option, we need to bread the pucks. Once breaded, place in the freezer again until needed.
  • Deep fry or grill until cooked through and serve.
Keyword burger, cheezy, mushroom, portobello, vegan, vegetarian
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