I want to make a badass mushroom burger. I'm not talking about a portobello sandwich, I mean a burger with chopped up mushrooms as the body. Attempted it before and I liked it okay, but it's sort of fell flat with my wife. I have shiitake portobello and cremini mushrooms. Obviously, I would cook the mushrooms down first, probably just roast them in a hotel pan because it's quicker and easier. I will season them in there. Any thoughts on binding/cooking? I used egg and breadcrumbs last time, open to any suggestions. Last time, I pulsed it up in the food processor, but I think it may have been a bit too much. Maybe a hand chop would be better? Or just fewer pulses? This restaurant that I used to work at had a burger like this and I have never seen it done since. It was very good and I am no longer in contact with anyone from there it was so long ago and I've been trying to replicate it since.
