A Bit of History
My curiosity peaked, while developing this recipe for Lion’s Mane Buffalo Burgers, as to how buffalo sauce acquired its name. Evidently, the name has absolutely nothing to do with buffalo or bison meat of any sort. The sauce made its debut at the Anchor Bar in Buffalo, NY in 1964. According to the story, Terressa Bellissimo cooked leftover chicken wings in hot sauce and served them to her son and friends. A huge hit, they featured on the menu the next day. Buffalo sauce and its classic peppery, rich taste provides the perfect flavor profile for my mushroom buffalo burgers. Lion’s Mane mushrooms sport a strange appearance; however their taste and texture are wonderful. Texturally, lion’s mane mushrooms are sturdy enough to replace meat or seafood in a recipe and have a distinct seafood taste.
About the Recipe: Lion’s Mane Buffalo Burgers
We have been scarfing down these delicious burgers all week at my house. They are easy to make, and leftovers freeze extremely well and can be reheated on the grill, stovetop, oven, microwave, or even the air fryer. To prepare my mushroom buffalo burgers, simply cook mushrooms in a bit of oil with scallions and garlic, blend, and bake. That’s it! Cooked rice and panko bind the burgers together. A combination of hot sauce, tahini, miso, and Worcestershire sauce create the buffalo sauce flavor. I hope your family loves these easy, healthy, burgers as much as we do!
Lion’s Mane Mushroom Buffalo Burgers
- 12 oz lion's mane mushrooms, sliced
- 1 tbsp soy sauce or tamari
- 1 tsp olive oil
- 1 bunch scallions minced
- 2 tbsp miso paste
- 1 tbsp tahini
- 1/3 cup hot sauce of choice
- 1 tbsp worcestershire sauce of choice
- 1 tbsp apple cider or rice vinegar
- 1 cup fresh cilantro
- 1 bunch chives
- 5 cloves garlic peeled
- 1 3/4 cup cooked white or brown short grain rice
- 1 cup panko
- salt and pepper to taste
- pinch of hot paprika or red pepper flakes (optional)
- Heat 1 tsp of olive oil in the bottom of a large shallow pan. Add the mushrooms and cook 3 minutes. Flip mushrooms over and cook 2 minutes. Add garlic, scallions and soy sauce and cook 1-2 minutes.
- Transfer mushroom mixture to a blender.
- Add all remaining ingredients EXCEPT PANKO and RICE.
- Pulse mixture until it comes together but do not puree. It should still be chunky.
- Transfer blended mixture to a large bowl. Stir in panko and rice.
- Coat a 1/3 cup measuring cup with olive spray. Use the measuring cup to scoop mixture. Place each scoop on a lined baking tray. Flatten each scoop gently with the palm of your hand to form the burgers.
- Bake 15 minutes at 375 degrees F. Flip burgers over and bake an additional 15 minutes. The outside should be brown and a bit crispy.
- Servings suggestions: We like to sautee or air fry the burgers for a minute or two before serving. Top with your favorite buffalo sauce or horseradish cashew cream sauce, pickled onion, and spicy arugula.