First off, I must thank The Onyx Plate for coining the name “Brie-ger”. What I’m sharing with you all today, is a veggie burger I made for a wine tasting about a month and a half ago, as it was a HUGE hit, especially amongst my more carnivorous guests.
Ingredient List A
1 1/2# mushroom blend, roughly chopped
1/2 cup Spanish onion, finely chopped
5-7 cloves of garlic, minced
1 cup (more or less to taste) Brie, chopped
Ingredient List B
2/3 cup oats
1/3 cup grated Parmesan
3/4 cup of breadcrumbs
2 eggs, beaten
1 1/2 ts oregano
1 ts parsley
Heat some olive oil in a heavy bottomed pan over med-high heat, and cook the onion until translucent and starting to caramelize, then add your garlic. Sauté, while constantly stirring so as not to burn the garlic, then add your mushroom blend. You need to cook down these mushrooms until very tender, I would say 10-15 minutes. Be sure not to cook out all of the moisture in the mushrooms, then add the Brie, stirring constantly, until evenly distributed.
In a large mixing bowl, combine Ingredient List B with your sautéed mushrooms, and season with salt and pepper to taste. You are going to need to feel this one out, if your patty mixture is not cohesive enough to form patties out of, add more bread crumbs. Allow the mixture to sit at room temperature for 20-25 minutes to allow favors to mature.
Form the “meat” into burger patties. Melt some butter in a sauté pan on medium heat and sear the mushroom patties, until golden brown on both sides. Depending on the thickness of your patties, you may need to finish the burgers in the oven for a few minutes to make sure the egg is cooked, but don’t over cook them. The most amazing thing about these is how moist they are.
I served these on the plate, with no bun, and topped it off with a wilted salad of arugula, shaved fennel, and toasted almonds in a warm bacon vinaigrette. My, oh my, was it tasty 🙂