Mushrooms have a naturally meaty taste that makes them a delicious fat-free substitute for beef patties. To make this recipe Vegan, use vegan cheese and sub either applesauce OR Vegan Greek plain yogurt for the egg whites.
INGREDIENTS: For the Patties:
24 oz mushrooms, cut up, I used baby bellas and white button mushrooms
1 Tbsp olive oil or Canola Oil
2 Tbsp sliced shallots
2 Tbsp minced garlic
¾ cup white rice – I used a combination of white and brown rice
1/3 cup Italian bread crumbs
2 egg whites
1 Tbsp low sodium soy sauce
1 Tbsp Worcestershire sauce
1 Tbsp Dijon mustard
2 Tbsp chopped fresh parsley
½ tsp kosher salt
½ tsp black pepper
For the Sliders:
2 Tbsp olive oil or canola oil
Swiss cheese, I used white sharp cheddar
6 -8 slider buns (depends on how thick you make the patties)
1 avocado sliced
¼ crumbled blue cheese, I used chunky blue cheese dressing
Sauté mushrooms in batches if needed, in oil in a large nonstick pan over medium heat until soft. Add shallots and garlic; sauté until aromatic, about 4 min. Remove skillet from heat. Drain mushroom mixture in a colander until cool, then transfer to paper towels and squeeze to remove moisture.
Pulse mushroom mixture in a food processor until minced. Add rice, bread crumbs, egg whites, soy sauce, Worcestershire, Dijon, parsley, salt and pepper; pulse to combine.
Shape mixture into 6-8 patties.
Heat grill and grill sliders on a grill pan with holes in it. Cook until done, about 4-5 min per side depending on thickness. Turn off grill, top patties with cheese, lower grill cover for 2 min until cheese melts.
Toast buns on the grill OR under a broiler in the oven while cheese is melting.
Serve with slices of Avocado, tomato and top with Blue cheese dressing.
Paired with Right Hand Man Syrah
Adapted from Cuisine lite, Fresh & Fabulous August 2010