- 2 cups finely chopped fresh mushrooms
- 2 large eggs, lightly beaten
- 1/2 cup dry bread crumbs
- 1/2 cup shredded cheddar cheese
- 1/2 cup finely chopped onion
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1 tablespoon canola oil
- 4 whole wheat hamburger buns, split
- 4 lettuce leaves
- In a large bowl, combine the first nine ingredients. Shape into four 3/4-in.-thick patties.
- In a large skillet, heat oil over medium heat. Add burgers; cook 3-4 minutes on each side or until crisp and lightly browned. Serve on buns with lettuce. Yield: 4 servings.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Mushroom Burgers
"I really enjoyed these burgers. My favorite way to have them is for lunch without the bun and add a dollop of sour cream."
"Meh. They tasted good, but I would have skipped the thyme - no need for it. Plenty of black pepper will do. Thyme adds an unnecessary flavor that interferes with toppings, and I envisioned a thick "meaty" burger with lettuce, pickles, cheese, etc. - just leave it out if you want a basic burger you can dress up however you like. I doubled the recipe, but used three eggs instead of four - I think four would have been too eggy. Also, the raw mushrooms created a watery mess that didn't resolve even after being chilled, resulting in thin "burgers" that were more like mushroom cakes. Next time I may try cooking the water out of the mushrooms first, or pressing them. Or maybe I'll get nuts and use dried mushrooms! Who knows."
"These were lovely and actually quite "Meaty". I used the same ingredients but changed the method. I didn't want the burgers to be soggy inside once cooked due to the mushrooms releasing water so I finely chopped the mushrooms ( I used large flat mushrooms) and onion and threw them in a frying pan on a high heat till all the released water had evaporated, then allowed them to cool and added the rest of the ingredients. The mixture was quite wet so once patty shaped, I coated the burgers in leftover breadcrumbs and placed the in the fridge for 2 hours in firm up. Then to keep the calories down, I placed them on greaseproof paper and baked them for about 20 mins on quite a high heat, turning once halfway through. They were firm and moist on the inside and crispy on the outside. Will definitely do again but will double the recipe and see how well they freeze for future quick meals. Far better than any "veggie" burger I've tasted."
"This sounds like a great substitution for ground meat !"
"Very good and tasty. I used baby bellas, gives a nice rich earthy flavor, left out the cheese, used homemade soft bread crumbs and added another 1/4 c. of white whole wheat flour because it was too wet and refrigerated for a couple hours. I placed a 1/4 c. mound (I got 5) on a foiled cookie sheet with cooking spray and baked at 375, flipped once until done. I served on a round sandwich flat bread."
"Just made these for lunch today. Cooked them for about 5 minutes each side just to be sure they were cooked through. Nicely browned and tasty! The patty held up well to eat on a bun with "standard" burger extras. Very nice flavor.Definitely on our list of regulars!"
"yummy even my meat eating husband enjoys them"
"I was surprised how much our family loves this recipe since we are not vegetarians.. It is a fast and light dish perfect for weekday dinners. I substitute oatmeal, which I have on hand, for the breadcrumbs and they were great. Mushroom burgers have become a family favorite."
"Very easy and delicious. Stays together while cooking, which isn't something you can often say about vegetarian burgers."
"Made these when my son-in-law was here because he is vegetarian. We all enjoyed them. Held together better than most veggie burgers I've tried."