I am a huge fan of burgers – I know, who isn’t?! – but sometimes the veggie variety you can get at restaurants can definitely feel like a major afterthought. I’ll sit down, eye the menu and take in all of the exciting sides and combinations of flavours available, and then my gaze will fall on the ominous ‘veggie burger’ option. I’ve had more than my fair share of those little patties with the peas and the corn, but have also experienced some more unusual concoctions. Most recently: what was essentially mashed potatoes on a bun, but also a ‘veggie burger’ that tasted overwhelmingly like fish sauce and really not much of anything else.
That’s why the mushroom burger (or ‘paddoburger’ as it’s called) at Bagels & Beans is like a shining beacon of hope for all vegetarian burger lovers out there. If you live in the Netherlands, you’ve likely tried it. If not, worry not! I don’t mean to brag (
I do mean to brag), but I feel like I’ve recreated the patties rather excellently at home with this truffled mushroom burger recipe… and it’s extremely easy to make.
This burger has a seriously hearty texture and loads of umami goodness. I start by roasting whole mushrooms in the oven until they’re golden brown – that way they get nice and meaty and just incredibly fragrant. You can also brown them on the stove, but because there are so many mushrooms you’ll need to do them in batches which does require more work than simply chucking everything in the oven.
The mushrooms lose a ton of moisture as they brown, and so the resulting burger mixture is easy to handle and form into patties. Of all the things I’ve tried to use to make burgers, mushrooms are by far the most cooperative! I’ve also used a few different kinds to make these patties, and they have always worked out, so go for whatever you love best. This time I used a mix of button, oyster, and shiitake mushrooms.
At Bagels & Beans, the paddoburger is served on a bagel with pine nuts, parmesan, and truffle mayonnaise. I like to serve mine on a regular toasted hamburger bun, but it’s also delicious on its own or on a bed of greens. Instead of truffle mayonnaise, I mix a few drops of truffle oil into some plain Greek yoghurt – the tang of yoghurt really works with the heartiness of the mushrooms and you still get all of the creamy goodness of mayonnaise.
If you don’t have truffle oil, I highly recommend getting your hands on some. It’s definitely on the pricier side, but because of its potent flavour, a little goes a really long way and, as long as you keep it in the fridge, it’ll be with you for a long time.
The texture of this burger is fantastic. It holds up to the bun and has a really nice bite. This isn’t a veggie burger you have while everyone else eats ‘the real deal’ – this is a burger that is sure to please even the biggest meat lovers in your life!*
*That is, of course, unless they don’t like mushrooms. It’s a shocking reality that even some otherwise perfectly wonderful and delightful people don’t like them…
Need more veggie burgers in your life? Check out my butternut squash burgers with baked feta, coriander & mint!