Prep 10 mins
Cook 30 mins
A side dish to serve with cabbage & fish & coleslaw dressing.Quick to prepare and cook. Garlic & green or hot pepper lovers add as much as you like.Photo shows the patties after being pressed in a measuring cup to bake.
- 15 whole fresh mushrooms, chopped
- 3 hamburger buns or 5 slices whole wheat bread, crumbed
- 1⁄4-1⁄2 cup sweet white onion, minced
- 2 garlic cloves, peeled, smashed, minced (optional)
- 1⁄4 cup mild chili peppers, diced minced (optional) or 1⁄4 cup hot chili pepper, minced (optional)
- 1 egg, beaten
- 1⁄3 cup evaporated milk
- 1 1⁄2 teaspoons vegetable oil
- 1⁄2 teaspoon basil leaves
- 1⁄2 teaspoon salt or 1⁄2 teaspoon salt substitute
- 1⁄2 teaspoon paprika
- 1⁄8 teaspoon black pepper
- Pam cooking spray
- In bowl add mushrooms, onions, garlic,peppers and crumbs. Mix.
- In another mixing bowl, add egg, milk, oil, basil, salt, paprika. Add black pepper if you do not use hot peppers. Wisk until blended.
- Slowly add the egg mixture to the vegetables and crumbs. Mix with spoon.
- Preheat oven 400*.
- Pack into a 1/3 cup measuring cup, press lightly. Turn over and tap lightly. Unmold on non-stick baking sheet. Based on a reviewer's comments which were helpful, spray Pam or oil a baking sheet. Mine do not stick on a non-stick sheet put perhaps there are other brands that still stick.
- Bake 15 minutes. Use spatula and turn over. Bake another 15 minutes.
- Serve with coleslaw dressing or any sweet spicy dressing. Great with fish.
- Note: Roasted red pepper strips can be added for taste and color instead of chili peppers.
Outstanding flavor! The first time I made these I had problems getting them to stick together with the measuring cup method. The second time I added another egg and made larger burger-size patties, which worked much better. They did stick to the baking pan both times. They taste great; better than store-bought veggie burgers.