If it’s possible to be enraptured by a veggie burger, this is the one!
Prep time:20 minutes
Total time:1 hour
3.5 cups mushroom, sliced thin
1 small green pepper, seeded, stemmed and sliced thin
1/2 yellow onion, sliced
2 tbs. olive oil + 1 teaspoon
1 tbs. Italian seasoning
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup bread crumbs, plus extra
1/2 cup oatmeal
2 tbs. balsamic vinegar
1 package dry vegetarian brown gravy
4 tbs. roasted sunflower seeds
Hamburger buns, preferably whole wheat
Heat 2 tbs. olive oil in large heavy-bottomed skillet over medium-high heat. Add 3 cups mushrooms, pepper, and onion to skillet. Sauté vegetables until mushrooms brown and release liquid, about 5 to 6 minutes. Add Italian seasoning. Salt and pepper. Stir until aromatic, about 1 minute. Remove from heat.
In a large mixing bowl, combine vegetables, breadcrumbs, oatmeal, eggs. Fold ingredients until consistent, forming a chunky paste, about 2 minutes. Add vegetarian brown gravy and sunflower seeds. Stir until blended, about 30 seconds. Refrigerate for 30 minutes to allow flavors to fuse.
Wipe out skillet to remove any vegetables that remain. Add the 1 teaspoon oil to skillet over medium high heat. Dust patties with breadcrumbs. Sear patties for 3 minutes on each side, flipping once. Reduce heat, cover skillet and cook about 5 minutes more, or until dark brown.
Sauté remaining mushrooms with extra oil in separate skillet about 6 minutes. Plate patties with buns and serve with condiments. We recommend pepper, mustard, Swiss cheese, lettuce, and caramelized onions.