clinton kelly’s mushroom burgers

Olive Oil
1 small Onion (finely chopped)
Salt and Pepper
1 teaspoon Chili Flakes
1 1/2 pounds chopped assorted Mushrooms (Portobello; Crimini; Button; Shiitake)
6 Garlic cloves (minced)
1/2 cup Quick Cooking Oatmeal Oats
3/4 cup grated Parmigiano
3/4 cup Breadcrumbs
1/2 cup grated Carrot
2 Eggs (beaten)
1/3 cup Parsley (chopped finely)
1 tablespoon fresh Oregano (chopped finely)
6 slices of Provolone Cheese
6 Brioche Burger Buns

Add 3 tablespoons of olive oil to a large saute pan over medium-high heat. Add the onion and toss to coat. Season with a large pinch of salt, chili flakes, and a few cracks of black pepper. Cook for 3 to 4 minutes. Add the mushrooms and garlic, and season again. You may need to add more oil if the pan seems dry. Cook for 5 more minutes, or until the onions are soft and the mushrooms begin to color.

Pour the mushrooms and onions into a large bowl. Stir in the oats, Parmigiano, breadcrumbs, carrot, eggs, parsley and oregano. Season with salt and pepper. Mix well and and form into patties.

Heat a large saute pan over medium high heat and add 3 tablespoons of olive oil. Carefully put the patties in the pan, working in batches if necessary so as not to overcrowd. Cook on each side for 3 to 4 minutes, or until golden brown. In the last minute of cooking, add a slice of cheese to each patty.

Toast the buns and add a burger patty to each.