A while back we promised to try to make grillable burgers with roasted mushrooms. Yesterday, we did just that! They were super-tasty! We wanted to roast the mushrooms first, but we didn’t want to turn on the stove, the temperature being what it was. So we plugged the toaster oven into an outdoor socket and roasted them outside. Pretty clever, sis. Aside from roasted shallots and mushrooms, the burgers have white beans, pecans, and smoked gouda. They’re seasoned with sage, rosemary, smoked paprika, and a bit of tamari and marmite. They were slightly softer than the beet burgers, but they grilled up nice and brown on the outsides, and were very plump and juicy.
Here’s Jelly Roll Morton with Deep Creek
10 oz roasted mushrooms, prepared this way. (Cut them into very small pieces.) Be sure to include the shallots, garlic, sage and rosemary.
1 can white beans, rinsed and drained
2 slices whole wheat bread, ground into crumbs
1/2 cup pecans, ground
1 cup grated smoked gouda
1 t smoked paprika
1 t salt
1 t tamari
1/4 t marmite
lots of black pepper
pinch nutmeg
Olive oil to brush the burgers
Combine all of the ingredients in a big bowl. Using a potato masher and a fork, mash the beans till they’re mostly all smushed, and mix everything together. You can leave it as chunky as you like it, but you want it to be smashed up enough that you form a sticky sort of mush that can be formed into burgers.
Form them into burgers of whatever size you like. I made six. Set them in the fridge to chill for about an hour, or while you heat up your charcoals.
Before you grill them, brush them on both sides with olive oil. Turn them very carefully, as they’re a bit soft. If pieces start falling through the grill, it might be time to eat them!!