Mushroom Burger Egg Stacks
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Course
Serves: 5 patties, 2 stacks
Ingredients
  • FOR THE BURGERS (makes 5):
  • 3 cups chopped portobello mushrooms
  • 1 scallion, chopped
  • ⅓ cup rolled oats
  • ¼ cup walnuts
  • 1 egg
  • 2 tsp oregano
  • 1 tsp olive or avocado oil
  • 1 tsp minced garlic
  • ½ tsp onion powder
  • sea salt and black pepper, to taste
  • FOR THE STACKS (makes 2):
  • 2 slices whole grain toast
  • handful baby spinach
  • 2 tbsp sauerkraut
  • 2 mushroom walnut burgers
  • 1 shallot, sliced
  • 2 eggs
  • 2 tsp avocado oil, divided
  • sea salt & black pepper, to taste
Instructions
  1. TO MAKE THE BURGERS: Grind the oats and walnuts in a food processor or blender until finely chopped.
  2. Pulse in the mushrooms slowly, just to combine. You want to keep some texture here.
  3. Mix in remaining ingredients, adjusting seasonings to taste, and refrigerate for 15 minutes.
  4. In the meantime, preheat the oven to 400 degrees F.
  5. Using a ¼ cup of the mixture, form burgers and put on lined baking sheet. Bake for 15 minutes, then gently flip and bake another 15 minutes. Broil for 2 minutes at the end.*
  6. Store in an airtight container in the fridge for one week.
  7. TO MAKE THE STACKS: While the burgers are cooking, begin preparing the stacks. Toast the bread as desired. (I prefer mine crispier.)
  8. Heat 1 teaspoon of oil in a cast iron skillet or other pan over medium high heat.* When pan is hot, reduce to medium and add in the shallots, sautéing for about 3 minutes.
  9. Remove shallots from the pan and set aside.
  10. Add ½ tsp oil to the pan per egg. Fry the eggs about 3-4 minutes, or longer if you don't like a runny yolk.
  11. On the toast, layer spinach, sautéed shallots, a mushroom walnut burger, sauerkraut, and an egg. Season to taste with freshly ground black pepper and Himalayan pink sea salt.*
Notes
*Use a spatula and flip the burgers carefully, as they are going to be wet.
*The burgers may feel soft still. After refrigerating overnight, they really firm up, so if you don't like them soft then I recommend preparing them at least a few hours before eating, and then reheating them a little, if desired.
*Really any pan is good, but cast iron is, in my opinion, the best option. Fried eggs never come out as good on my other pans.
*You can use whatever salt you have on hand. I really like Himalayan pink sea salt, and sea salt in general, for its taste.
Recipe by Lenses and Lentils at https://lensesandlentils.com/mushroom-burger-egg-stacks/