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Mushroom Burgers Recipe
Mushroom Burgers Recipe photo by Taste of Home

Mushroom Burgers Recipe

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Ready to turn over a new burger? I guarantee no one will be missing the beef after they've tasted these vegetarian burgers. They're moist, tender and full of flavor.—Denise Hollebeke, Penhold, Alberta
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 2 cups finely chopped fresh mushrooms
  • 2 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

Nutritional Facts

1 each equals 330 calories, 13 g fat (5 g saturated fat), 121 mg cholesterol, 736 mg sodium, 42 g carbohydrate, 5 g fiber, 14 g protein. Diabetic Exchanges: 3 starch, 1 medium-fat meat, 1/2 fat.

Directions

  1. In a large bowl, combine the first nine ingredients. Shape into four 3/4-in.-thick patties.
  2. 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. Yield: 4 servings.
Originally published as Mushroom Burgers in Country Woman March/April 2007, p29

Nutritional Facts

1 each equals 330 calories, 13 g fat (5 g saturated fat), 121 mg cholesterol, 736 mg sodium, 42 g carbohydrate, 5 g fiber, 14 g protein. Diabetic Exchanges: 3 starch, 1 medium-fat meat, 1/2 fat.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Mushroom Burgers

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (3)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Oct. 29, 2013

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.

MY REVIEW
Reviewed Aug. 6, 2013

Very easy and delicious. Stays together while cooking, which isn't something you can often say about vegetarian burgers.

MY REVIEW
Reviewed Jul. 10, 2013

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.

MY REVIEW
Reviewed Mar. 7, 2012

I used portobello mushrooms instead of white (have made them both ways and prefer the portobellos). Dicing the mushrooms and onions super fine and uniform helps them hold their shape. I also put them in the freezer for 10 minutes after patting them out to help them hold shape in the pan. I cooked for 5 minutes on each side. If you expect them to taste like a hamburger, you'll be disappointed. In their own right, they are flavorful and delicious but not the same as ground beef. They're great warmed in the microwave for lunch the next day. I find them quite filling for the calories. Italian bread crumbs instead of plain can also be used to boost flavor. I have added these to my monthly recipe rotation.

MY REVIEW
Reviewed Jul. 6, 2011

Why I even tried I don't know. I've been making portabella burgers for years to rave reviews of my own. You don't have to chop them up. Just marinate them and put them on a charcoal grill and it's a party in your mouth.

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