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 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


  • 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 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.


  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.

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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."

Reviewed Jun. 21, 2015

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

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."

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!"

Reviewed Jan. 10, 2015

"yummy even my meat eating husband enjoys them"

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