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Mushroom Burgers Recipe
Mushroom Burgers Recipe photo by Taste of Home
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Mushroom Burgers Recipe

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4.5 20 19
Publisher Photo
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
Featured In: Veggie Burger Recipes
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
(19)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (4)
3 Star
 (2)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
lillyfrances User ID: 8919155 253026
Reviewed Aug. 22, 2016

"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."

MY REVIEW
w3ndy2 User ID: 8558718 234039
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 User ID: 8270213 228284
Reviewed Jun. 21, 2015

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

MY REVIEW
LegalSec User ID: 548619 227980
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 User ID: 6908223 225346
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 User ID: 8206739 217464
Reviewed Jan. 10, 2015

"yummy even my meat eating husband enjoys them"

MY REVIEW
jknight0012 User ID: 2594888 165627
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 User ID: 7331977 208902
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 User ID: 209131 95775
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 User ID: 3057977 68103
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."

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