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Mushroom Burgers Recipe
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Mushroom Burgers Recipe

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4.5 19 18
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Ready to turn over a new burger? I guarantee no one will be missing the beef after tasting 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 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

Nutritional Facts

1 burger: 330 calories, 13g fat (5g saturated fat), 121mg cholesterol, 736mg sodium, 42g carbohydrate (4g sugars, 5g fiber), 14g 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 with lettuce. Yield: 4 servings.
Originally published as Mushroom Burgers in Country Woman March/April 2007, p29

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
(18)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (4)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
w3ndy2
Reviewed Oct. 5, 2015

"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."

MY REVIEW
sls449
Reviewed Jun. 21, 2015

"This sounds like a great substitution for ground meat !"

MY REVIEW
LegalSec
Reviewed Jun. 15, 2015

"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."

MY REVIEW
Cwaz23
Reviewed Apr. 24, 2015

"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!"

MY REVIEW
Ashpash
Reviewed Jan. 10, 2015

"yummy even my meat eating husband enjoys them"

MY REVIEW
jknight0012
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
Wingsy2002
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
muffbear74
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
mel7445
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
ryle
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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