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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: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 2 eggs, lightly beaten
  • 2 cups finely chopped fresh mushrooms
  • 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 serving (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.


  1. In a large bowl, combine the first nine ingredients. Shape into four patties.
  2. In a large skillet, cook patties in oil over medium heat for 3 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 serving (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.

Medium-Bodied Red Wine

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

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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.

Reviewed Aug. 6, 2013

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

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.

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.

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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