Vegetarian Mushroom Melt Burger Recipe that WON'T FALL APART!

By Yeung Man Cooking · 45 min

Ingredients

Instructions

1. Blend the rolled oats in a food processor for a few seconds.
2. Add the cremini mushrooms to the processor. Roughly chop the red onion and add it with the black beans, corn, green bell pepper and beet.
3. Add the salt, garlic powder, onion powder, cumin, smoked paprika, some pepper and a drizzle of olive oil. Blend for about 45 seconds.
4. Transfer the mixture to a bowl. Cut parchment paper into 6 squares of about 4x4 inches each.
5. Rub your hands with a little olive oil. Scoop about 1/2 cup of mixture per patty and shape by hand, keeping contact brief. Place each patty on a parchment square. You should have 6 patties.
6. Refrigerate the patties for 15-20 minutes to firm them up.
7. Meanwhile, thinly slice the shiitake mushrooms.
8. Heat a nonstick pan over medium heat. Toast the burger buns for about 30 seconds per side, then set aside.
9. Drizzle olive oil into the pan and sauté the shiitake for 4-5 minutes. Season with salt and pepper. Set aside once crispy.
10. Add another small drizzle of olive oil to the pan. Add two patties and cook for 3 minutes.
11. Carefully flip the patties. Top each with a slice of cheese and some shiitake mushrooms.
12. Cover the pan with a lid and melt the cheese for about 1 minute.
13. Mix the mayo and wasabi together.
14. Spread wasabi mayo on the bottom bun. Add romaine lettuce, then the patty, then thinly sliced red onion.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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