Truffled mushroom burger with pine nuts

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.

truffled mushroom burger, vegetarian burger recipe

truffled mushroom burger, vegetarian burger recipe

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.

truffled mushroom burger, vegetarian burger recipe

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.

truffled mushroom burgers, vegetarian burger recipe

truffled mushroom burger, vegetarian burger recipe

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…

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Need more veggie burgers in your life? Check out my butternut squash burgers with baked feta, coriander & mint!

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Truffled mushroom burger with pine nuts

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 4-6 patties

Truffled mushroom burger with pine nuts

Ingredients

650 g/roughly 23 oz assorted mushrooms
1 large yellow onion, finely diced
2-3 cloves garlic, minced
1/2 tsp each dried sage and thyme
30 g pine nuts
1/2 cup grated pecorino romano (parmesan also works well) + more for serving
1/2 bread crumbs
1 egg
1 tbsp olive oil
1/2 tsp truffle oil
salt
fresh rosemary, thyme and/or sage, optional
For yoghurt sauce:
1-2 tsp truffle oil
1 cup (250 ml) plain Greek yoghurt (I used 5% but 0% or full fat will also do)

Instructions

1. Remove any stems or dirt from your mushrooms and spread them out (whole) on a baking sheet. Drizzle them with 1/2 tbsp of olive oil and sprinkle some salt over top. If the mushrooms are crowded, use two baking sheets - this will help them brown more evenly and prevent them from stewing. Optionally, toss in a few fresh sprigs of rosemary, thyme and/or sage for extra fragrance.
2. Bake the mushrooms at 200 degrees C (390 F) for about 20 minutes or until they start to become golden, then increase the temperature to 225 C (435 F) for another 5-10 minutes to remove any excess moisture and brown them further.
3. Meanwhile, toast your pine nuts on the stove. In a pan over medium-high heat, toss them and keep a close eye on them until they are lightly golden in colour (this can happen deceptively fast so do watch them!). Remove them from the pan and set aside.
4. In the same pan over a medium-high heat, sauté your diced onion in the remaining olive oil (another 1/2 tbsp) until translucent. Add garlic and salt, sauté another 2-3 minutes, and transfer into a large bowl or a food processor.
5. When the mushrooms are done, discard any fresh herbs (if using), and pop the mushrooms into your processor or bowl with the onion. Toss in the dried herbs.
6. Using a hand blender or your food processor, pulse the mixture until it is a well-incorporated paste, but not entirely smooth. You want some texture in there.
7. Now add the remaining ingredients - reserving about 1/6th of the pine nuts for serving) and use a spoon to incorporate them into the mixture.
8. The resulting mixture should be fairly sticky, and it should be easy (albeit messy) to handle. If you find the mixture too wet, add more breadcrumbs in 1/8th cup increments.
9. Shape into patties using your hands (the recipe yields between 4 and 6, depending on the size of them). Bake in the oven at 225 C (435 F) for about 10 minutes, then flip and return to the oven for another 5-10 minutes until golden brown.
For the truffle yoghurt sauce
1. Start with 1 tsp of truffle oil and mix it into the yoghurt. It is a very strong flavour so give it a taste at this point and decide if you'd like more! Add it in small increments to prevent it from becoming too dominant.
For serving
Grate some fresh pecorino over each burger and top it with a few toasted pine nuts. If you are eating them with buns, pop a dollop of the yoghurt sauce onto each half of the bun. Otherwise, serve the sauce of the size. Enjoy!
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