Shroom and Egg Burger Recipe

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Veggie Burger Atelier Extraordinary Recipes for Nourishing Plant-Based PattiesThis scrumptiously comforting burger is inspired by British pub food, which is generally recognized for its down-to-earth, no-fuss cooking style. The barley patties are extra filling and flavored with condiment sauces, spices, and mushrooms. Mustard, mayonnaise, and a sunny-side up fried egg tie the flavors together in this very satisfying and proper veggie burger!

  • Yield: 4 burgers and about 1/3 cup (90 g) Mustard Mayo

Ingredients

For Patties
  • 1 tablespoon (14 g) ghee or Drizzle of vegetable oil
  • 5¾ cups (400 g) roughly chopped mushrooms
  • 10.33 cups (298 g) drained and rinsed canned black beans, mashed with a fork
  • 1½ scant cups (70 g) panko bread crumbs
  • 2 ablespoons (30 ml) soy sauce or tamari
  • 1 tablespoon (15 g) Sriracha
  • 2 cloves garlic, crushed
  • ½ scant cup (70 g) cooked barley or other whole grain
  • 3 tablespoons (9 g) finely chopped fresh chives
  • 2 tablespoons (8 g) fresh parsley leaves, finely minced
  • 1 teaspoon pimentón (smoked paprika)
  • Salt and freshly ground black pepper, to taste
  • 4 buns, halved and lightly toasted
For Mustard Mayo
  • 0.33 cup (75 g) mayonnaise or vegan mayonnaise
  • 1 tablespoon (15 g) mustard, Dijon or English
  • Finely chopped chives, for garnishing
For Toppings
  • 4 small organic eggs
  • Pickled Onion
  • Fried mushrooms
  • Tomatoes
  • Chopped chives
How to Make It
    To make the black bean patties
  1. Preheat the oven to 140°F (60°C). Place a skillet over medium-high heat and add the oil. Add the mushrooms and fry for 7 to 8 minutes, stirring, or until fragrant and shriveled. Transfer to a large bowl and combine with the remaining patty ingredients (through agave). Use your hands to work the mixture into a good texture that holds together well. Taste and season with salt and pepper. Refrigerate the mixture for 15 minutes, or up to 24 hours covered.
  2. To make the mustard mayo
  3. In a small bowl, whisk the mayonnaise and mustard until smooth. Sprinkle with chives and set aside.
  4. Divide the mushroom–black bean mixture into 4 equal portions and form each into a patty. Place a skillet over medium-high heat and fry the patties for 3 to 4 minutes per side, or until nicely browned. Keep the patties warm in the oven while frying the eggs to your desired doneness.
  5. Assemble the burgers between the buns and top each with a fried egg and Mustard Mayo.
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