Title: Mushroom Burgers
Categories: Burger Vegetarian
Yield: 4 Servings

1	lb	Firm, white mushrooms
1	md	Onion, finely minced
3	tb	Light vegetable oil (corn, canola, sunflower)
1	tb	Finely minced parsley leaves
2		Eggs, lightly beaten
4		To 5 tb fine, unseasoned bread crumbs
1	ts	Salt, or to taste
1/4	ts	Black pepper, or to taste
1	pn	Nutmeg, or to taste
2	tb	Unsalted butter
2	tb	Light vegetable oil
		Hamburger buns, lettuce leaves, tomato slices, and tartar sa

Mushrooms should be clean and need only to be wiped with a damp paper towel. Trim off bottom ends of stems. Chop mushrooms until fine.

Slowly saute onion in oil, stirring frequently, until soft but not brown. Stir in chopped mushrooms, raise heat, and saute rapidly, stirring constantly, until liquid evaporates and mushrooms are light golden brown. Turn into mixing bowl.

Let cool for 10 minutes, then mix in parsley and eggs. Gradually mix in just enough bread crumbs to make mixture thick enough to drop from spoon in soft mass. Season with salt, pepper, and nutmeg.

Heat butter and oil in large skillet. When hot and bubbling, drop in mushroom mixture, 2 tablespoons at a time, allowing at least 1" of space between each. Fry slowly for 5 to 7 minutes, or until first side is golden brown. Drain on paper towel while frying remaining mixture.

Serve on toasted hamburger buns, garished with lettuce, tomato slices, and tartar sauce or mayonnaise, as desired.

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