#mushroom

A few more photogenic mushrooms popping up to say hello!

These Veggie Burgers with Mushrooms and Eggplant are a tasty and filling vegetarian option. They taste great and are hearty enough that even meat lovers will enjoy them. Try them the next time you have burgers.

Ingredients: 2 cups chopped mushrooms. 1 cup diced eggplant. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1/4 cup finely chopped onion. 2 cloves garlic, minced. 1/4 cup chopped fresh parsley. 1 egg. Salt and pepper to taste. 4 burger buns. Lettuce, tomato, and condiments for topping.

Instructions: In a food processor, pulse the mushrooms and eggplant until finely chopped. Heat a skillet over medium heat and add the chopped mushrooms and eggplant. Cook until they release their moisture and it evaporates, about 10 minutes. Stir in the onion and garlic, and cook for another 2-3 minutes until softened. Transfer the mushroom and eggplant mixture to a bowl and let it cool slightly. Add breadcrumbs, Parmesan cheese, chopped parsley, egg, salt, and pepper to the bowl. Mix until well combined. Divide the mixture into 4 portions and shape them into burger patties. Heat a grill or skillet over medium-high heat and lightly oil it. Cook the veggie burger patties for about 4-5 minutes on each side, or until they are browned and cooked through. Toast the burger buns on the grill for a minute or until they are lightly browned. Assemble your burgers by placing lettuce and tomato on the bottom bun, then adding a veggie patty, and topping with your favorite condiments. Serve hot and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes