ROASTED MUSHROOM BURGERS
4 servings
These richly flavored burgers will fool no one but please many. Roasted mushrooms, toasted pecans, soy sauce, Parmesan, and porcini powder make for a flavor profile that is, if not meaty, supremely savory.
Preheat the oven to 425°F. Toss together on a large baking sheet:
- 1 pound shiitake or a blend of shiitake and cremini mushrooms, stems cut off, coarsely chopped
- 2 tablespoons vegetable oil
Save the stems for stock. Roast the mushrooms until well browned and shriveled, 20 to 25 minutes. Meanwhile, heat in a medium skillet over medium heat:
- 1 tablespoon vegetable oil
Add and cook, stirring, until softened, about 5 minutes:
- 1 medium onion, finely chopped
Stir in and cook 2 minutes more:
- 2 garlic cloves, minced
In a large bowl, mash until no whole beans remain:
- One 15-ounce can black beans, drained and rinsed
Stir in the mushroom/onion mixture, along with:
- ½ cup pecans, toasted and finely chopped
- (½ cup finely grated Parmesan [2 ounces])
- ¼ cup dry bread crumbs
- 2 tablespoons soy sauce
- 1 tablespoon chili powder
- (1 teaspoon porcini powder)
Mix well with your hands until the mixture is combined and holds together when squeezed. Shape into 4 patties. Cook as for Beet Burgers. Serve with any of the additions to hamburgers.