My friend Emily requested a veggie burger recipe for my blog. When I began to research the ingredients and possible recipes, I was a bit skeptical about how a veggie burger could be as epic and delicious as an old-fashioned beef burger. Once I tasted the burger I simply had to name it the “EPIC Veggie Burger”. You will find that it truly lives up to its name.
I love portobello mushrooms so that seemed like the logical place to start when devising this recipe. Jonathan had the wonderful idea to add cornmeal, which really gave a wonderful, crispy texture to the outside and helped make the patty stay together. The garlic and shallot gave a beautiful subtle flavour to the rest of the ingredients.
When we took our first bite into the burgers we were extremely impressed by the provolone cheese that was perfectly melted, and not overpowering. It was in that first bite that I realized how truly delicious a veggie burger can be. These burgers are not just the average veggie burger, and taste nothing like the veggie burgers from the frozen aisle. I will have to admit I have only had a veggie burger once, and this was because they were out of beef burgers at a camp barbecue. It was rather disappointing biting into one of those frozen veggie burgers. My sister Laura has several friends who are vegetarian and has been to many vegetarian restaurants in Guelph, Ontario. She assured me these burgers are even better than the burgers she’s had at these places!
For the topping we decided on fresh tomato slices and tzatziki. Jonathan wanted to make his burger a ‘hypocrite’ burger and add bacon on top, but I wouldn’t let him. (Though, maybe we’ll make tempeh bacon to go with these next time!) This recipe is going into a folder marked “favourites.” I am positive Jonathan and I will be making these again soon!
6 Portobello mushrooms, sliced into quarter inch pieces
1 small can white mushrooms chopped
2 cup shredded provolone cheese
1 cup cornmeal
¼ cup rice flour
½ teaspoon sea salt
½ teaspoon black pepper
2 tablespoons olive oil
1 teaspoon dried parsley flakes
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco sauce
1 tablespoon grainy mustard
2 tablespoons tomato paste
1 small shallot finely diced
1 clove garlic, minced
1 ciabatta baguette
1 large tomato, sliced for the top of burgers
Tzatziki, your favourite recipe or store bought
1. Mix all ingredients together in a large bowl until evenly combined. The ingredients should come together so you can form patties with your hands. Makes approximately 8 patties.
2. Add a generous amount of canola or olive oil to a fry pan at medium heat. (It’s important to use a generous amount to ensure that a crispy ‘crust’ forms) Add patties and cook for about 4 minutes on each side. It was raining here today, but you could also pop them on the barbecue for a few minutes after frying them to add grill marks and barbecue flavour.
3. Place on sliced ciabatta baguette and top with tzatziki and sliced tomatoes.