- 2 cups portabella mushrooms, cubed (smaller pieces); gills removed *see note about sauteing first.
- 1 cup grated zucchini or 1 cup finely chopped broccoli
- 1/3 cup fresh basil leaves, rough chopped
- 2 tablespoon minced garlic
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3/4 cup fresh grated parmesan
- 1/3 cup fresh parmesan, cut into small pieces
- 2 cups of fresh shredded parmesan cheese
- 2 cups marinara sauce, divided
- 2 XL eggs, beaten
- 1/2 cup plus 2 tablespoon plain bread crumbs (regular or gluten free)
- Olive oil
- Preheat oven to 425F with a rack in the middle. Place foil on a baking sheet and spray with oil.
- Place the zucchini in a linen cloth and wring it out several times squeezing as much moisture out as you can. Discard the water.
- In a large bowl add in the mushrooms (I prefer to saute mine), zucchini, basil, 1/3 cup parmesan pieces, garlic, salt and pepper. Mix just until coated.
- Add in the eggs, 1/3 cup marinara sauce, 3/4 cup grated cheese and bread crumbs and mix gently with a large spoon until the mixture is combined and just holds a shape if pressed with a spoon. If it doesn’t add a tablespoon or 2 more of breadcrumbs.
- Set aside while you place a medium non-stick pan over medium heat and add in 2-3 tablespoon of oil – you want enough so the bottom of the pan is coated and it’s about 1/8” up. Once the oil starts to shimmer (about a minute or two), using dampened hands (the mixture will stick to you if you don’t), scoop a 1/2 cup of mixture into the palm of your hand and gently shape into a burger all the while pressing together. The mixture should hold a burger shape. If it doesn’t add just a tablespoon more of bread crumbs.
- Place in the oil and cook for 3-5 minutes per side or until golden brown and a crust has formed on each side. While the burgers are cooking place the remaining marinara sauce in a pan over medium heat to warm up. Put the burgers on the baking sheet lined with foil, spoon 2 tablespoon of marinara over each and place the remaining cheese on top of them; evenly dividing up.
- Bake for 3-5 minutes or until the cheese is just melted.
Mushrooms are high in water and it can vary from mushroom pack to mushroom pack how much water is in them. To alleviate the extra liquid/softness of the burger saute the mushrooms first in a little olive oil for about 5-7 minutes or until lightly browned and the liquid has been drawn out of the mushrooms. Allow to cool slightly before adding to mix.
I get asked this a lot – how to make it vegan. I’m not a vegan so I have to trust in the comments that you guys provide.
1. To not use eggs, most folks go with 1 tablespoon of flax seed meal and 3 tablespoons of water for each egg.
2. For the cheese, go with vegan cheese or even nutritional yeast.
- It is NOT recommend to mix this up, shape the patties then hold to cook. You cannot do this as the mushrooms will start to seep water and the patties will turn mushy.
- My recommendation is to form the patties, cook per the instructions, allow to cool then freeze. You must cook these fully prior to freezing.
- To reheat just pop them into the oven at 350F for 10-12 minutes or even in a microwave.