Green Pea Burgers with Ricotta & Crispy Mushrooms

March 6, 2018

Test Kitchen-Approved

Author Notes: Lucky us: The greenest veggie burgers are built around a freezer staple. If you can't find fresh, whole-milk ricotta, substitute a melty sliced cheese, like provolone or Muenster. You can use dried panko or fresh bread crumbs—whatever you have on hand. This recipe was inspired by and adapted from "Green Burgers" by Martin Nordin. Emma Laperruque

Food52 Review: Featured in: The Greenest Veggie Burger Starts with This Freezer StapleThe Editors

Makes: 4 burgers

Ingredients

  • 3 tablespoons extra-virgin olive oil, plus more for sautéing
  • 1/2 medium yellow onion, chopped
  • 1 cup bread crumbs, fresh or panko
  • 2 tablespoons roughly chopped mint, plus whole leaves for garnish
  • 2 garlic cloves, smashed and peeled
  • 1/4 cup grated Asiago (or Parmesan)
  • 1 large egg
  • 12 ounces frozen green peas, thawed (about 2 1/2 cups)
  • Kosher salt
  • 3 scallions, finely chopped
  • Freshly ground black pepper
  • Red pepper flakes
  • 10 ounces baby bella mushrooms, thickly sliced
  • Canola oil, for frying
  • 1/2 cup fresh whole-milk ricotta
  • 4 soft burger buns, preferably potato
In This Recipe

Directions

  1. Make the pea burgers. Add a thin film of olive oil to a skillet and set over medium heat. Add the onion. Sauté, stirring occasionally, for about 20 minutes, until amber. Deglaze with water and lower heat as needed if they start to stick. Transfer the sautéed onions to a food processor. Add the bread crumbs, mint, garlic, Asiago, and egg. Pulse until smooth. Add the peas and salt and pulse until just cohesive—sort of chunky is good! Stir in the scallions by hand. Form into 4 patties. Chill in the fridge for at least 1 hour, preferably longer.
  2. Make the mushroom “bacon.” Preheat the oven to 350° F. Combine the mushrooms and the 3 tablespoons olive oil on a sheet pan. Season with salt, black pepper, and red pepper flakes and toss. Bake for 50 minutes to 1 hour, until deeply browned and crisp. (They’ll continue to crisp as they cool.) Spread onto a paper towel–lined plate. (These can be made a couple hours in advance.)
  3. When you’re ready to eat, add a 1/8- to 1/4-inch-thick layer of canola oil to a large skillet, preferably nonstick. Set over medium heat. When the oil is shimmery, gingerly add the patties. Fry for about 3 minutes per side, until deeply browned. Transfer the patties to a plate and let rest for about 10 minutes—this helps them gather themselves before being eaten. Top with a big smear of ricotta, some mushrooms, and a few mint leaves. Sandwich between a bun.

More Great Recipes:
Sandwich|Burger|Mint|Mushroom|Ricotta|Vegetable|Pea|Green Onion/Scallion|Fry|Sheet Pan|Entree

Reviews (6) Questions (1)

6 Reviews

serina March 17, 2018
can you bake these? i assume so. if so what temperature and time length would it go for.<br />Also, can I freeze this once cooked or should i just freeze it uncooked
 
Author Comment
Emma L. March 18, 2018
Hi Serina—I haven't tried baking them myself. If you give it a go, try a high-temperature oven (say, 400° F), brush a little oil on the outside of the burgers before baking, and flip halfway through. And I haven't frozen these, but I suspect that you could do either—uncooked or cooked.
 
Gretchen March 17, 2018
I wanted to love these after falling in love with the concept and vibrant green color. I followed the recipe and found the texture mushy and the flavors unappealing to me. The next day, I added a can of white beans and more bread crumbs which improved the flavors and texture.
 
Ladee S. March 8, 2018
I make a mushroom burger with veteran, soy free and nut free cheese! I use ground oats to keep the burger together
 
Catherine R. March 7, 2018
This looks very yummy - however, Parmesan is NOT truly vegetarian. https://www.vegsoc.org/cheese Can you recommend another substitute? Perhaps sub nutritional yeast instead?
 
shoopee March 7, 2018
You can buy vegetarian parm at whole foods.<br />