Mushroom and Parmigiano Burgers

Esther Monzó

Of Valencian origin. I love Mediterranean cuisine, especially Spanish, Italian and Lebanese.

500 g fresh mushrooms, sliced

1 large onion, minced

2 slices white bread, finely diced

2 tablespoons oyster sauce

1 egg

½ olive oil/cooking spray/ ¼ canola oil

salt to taste

ground black pepper to taste

Parmigiano-Reggiano

Heat ¼ oil in a large skillet (or coat it with cooking spray) to medium heat. Swirl to cover. Add mushrooms and onions; cook and stir for about 4 minutes, just until mushrooms begin to give up their juices. Stir in bread cubes and oyster sauce; cook and stir 1 minute.

Set mixture aside to cool. Wipe pan clean.

Stir cheese into the mixture, beat egg and mix into mushroom mixture. Season to taste with salt and pepper. Leave for 10 minutes or refrigerate for later use.

Moisten hands with a little vegetable oil or water, pick up about ¼ cup of the mixture to form into a burger.

Heat ¼ tablespoon oil in skillet (or use cooking spray), and place over medium heat. Place the burgers you formed into skillet. Brown one side, flip over, and brown other side. Serve.

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