Mini Mushroom Burger Bites

 This week we're featuring Mushrooms for Sunday Funday.   And I decided to go for something I remembered sampling at the Cowichan Exhibition over many years ago.   So long ago, I'm not admitting how many years. 

I'd tried a sample of a mushroom burger at a stand promoting a vegetarian lifestyle and fell in love.  So, I decided to have some fun for today's event.

I probably buy and consume a pound or more of fresh button mushrooms every week.  I love mushrooms, and stick mostly with the white or button mushrooms, although if I can find baby portobello's I'll certainly grab them.  Our little town doesn't have a lot of choices, mushroom wise.  But that's OK, cause these little mushroom burger bites work so well with just plain old white button mushrooms. 

I also cooked and added some mung bean to the basic recipe, I was trying to amp up the protein level a bit.  

I ate some with just mango chutney on top, 

And some with Mango and Thai Green Curry Paste.  I liked the one with the Green Curry Paste the best. 

Check out some more fun recipes from some fellow bloggers. 

• Beef Stroganoff With Oyster Mushrooms from Sneha’s Recipe
• Butter-Braised Cardoons and Oyster Mushrooms from Culinary Adventures with Camilla
• Grilled Filet Mignon with Mushroom Cream Sauce from A Day in the Life on the Farm
• Lentil Mushroom Feta Calzones from Food Lust People Love
• Matar Mushroom Curry from Palatable Pastime
• Mini Mushroom Burger Bites from Sid's Sea Palm Cooking
• Mushroom Masala from Mayuri's Jikoni
• Noodle Soup with Enoki Mushrooms and Scallops from Karen's Kitchen Stories
• Pork Chops with Garlic Butter Mushrooms from Amy's Cooking Adventures

Mini Mushroom Burger Bites

Yield: 12-16 appetizer size patties or 6 meal size patties

Author: Sid's Sea Palm Cooking -

Prep time: 10 MinCook time: 5 MinTotal time: 15 Min

These are rich and full of mushroom flavor and are great paired with Green Thai Chile paste and Mango chutney.

Ingredients

• 1/2 cup mung beans, cooked in enough water to cover
• 8 oz. chopped fresh mushrooms
• 1/4 small onion (think tennis ball size)
• 1/2 cup panko bread crumbs
• 2 eggs
• 2 oz. sliced mushrooms, sauteed in butter, chopped
• Ghee for frying.
• Buns
• Thai Green Curry Paste
• Mango Chutney
• Butter Lettuce

Instructions

1. Cook the mung beans til tender, about 25 minutes, set aside.
2. Chop the mushrooms up, then process them along with the onion and cooked mung beans in a food processor til well mixed.
3. Add the eggs and bread crumbs and mix together, let sit while you saute the remaining mushrooms.
4. Saute the remaining mushrooms, and chop them up, and stir into the mushroom mixture. 
5. Melt the ghee over medium heat and spoon some of the mushroom mixture into a round form or make a patty.
6. Fry til golden brown on the outside, and serve on a toasted bun with some butter lettuce (if desired), and top with some Green Thai Curry Paste and some Mango chutney. 

Estimate only

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