Total TimePrep/Total Time: 25 min.
- 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
- In a large bowl, combine the first 9 ingredients. Shape into four 3/4-in.-thick patties.
- In a large cast-iron or other heavy skillet, heat oil over medium heat. Add burgers; cook until crisp and lightly browned, 3-4 minutes on each side. Serve on buns with lettuce.
Nutrition Facts1 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.
Jan 21, 2020
This by far is the best meatless burger I have made. I took others advice and sauté the onion and mushrooms. I added some cilantro and scallions from my garden. I made them in a cast iron skillet and the bottoms of the burgers were crispy but the inside of the burger was tender and the cheese was the perfect touch
Jul 24, 2019
I decided to make these as part of our new resolution to eat two meat-free meals per week. My husband is a devoted carnivore, so impressing him is not easy! I substituted the thyme for rosemary and used half the amount. The final mix was very wet (even after adding a little extra flour) and I thought it would be very difficult to form into patties. I had a little think and decided to bake the burgers in ramekins. I greased four of them with a little oil and divided the burger mix between them. They took 30 mins at 180c (approx 350f). I had to loosen the patties from the sides of the ramekins with a knife and a couple of them had stuck to the bottom slightly, but with a little encouragement they came free! I had four perfect uniform patties. Next time I will use a circle of greaseproof paper in the bottom of my ramekins. I cooled them and refrigerated until later, when I reheated them in the oven and served on brioche buns with grilled halloumi and little gem leaves. They were absolutely delicious! Firm on the outside, soft on the inside. Perfect!
Jan 7, 2019
Pretty good and easy. I sauteed up the mushrooms and onions until most of the liquid went away, like another reviewer suggested and didn't have any problems. I fried one patty up right away and baked the rest on a greased baking sheet at 350 for about 15 min, flipping halfway. I froze the baked ones and fried them until brown for a quick dinner. That also worked out well. My only complaint is that the patties are a little to mushy, the texture just didn't taste quite right to me. I found that putting sunflower seeds on topped helped. Next time, I think I'll add 1/4 cup to the patty mixture before I bake.
Dec 10, 2018
I just made these for my lunch and I love it. I thought the mushroom taste would be over powering, but it's not. I will make these again.
Apr 18, 2018
Very yummy and held together perfectly!
Mar 8, 2018
How much cornstarch should I use to make these Gluten Free?
Jan 6, 2018
These tasted great!! Only change was to saut? mushrooms and onions to extract some of the liquid...I also added a clove of minced garlic. They held together perfectly...will definitely make again!
Nov 14, 2017
Excellent, healthy, and easy! Kids loved it! Going into my recipe rotation. I did everything according to the recipe. I used Daiya cheddar shreds for the cheese, and omitted the thyme. Yummy!!
Jul 16, 2017
Great recipe. Thanks for posting. I substituted thyme with oregano. It tasted great!
Jun 11, 2017
I really enjoyed these burgers. My favorite way to have them is for lunch without the bun and add a dollop of sour cream.