I've long been looking for light, moist veggie burger; something that wasn't simply dense beans or all textured vegetable protein. This is delicious and not what I expected to find at all. While you could bill this as a burger, it's more of a cake; like a crab cake or salmon cake, but made with mushrooms.
They make excellent sandwiches or served them over some fresh greens with a simple dressing made of mayo thinned with some lemon juice.
Since discovering this recipe we've made mushroom burgers the last three weeks in a row. It's that good.
We've tried various combinations, but I can't really tell the difference between different mushrooms. So I've been sticking with the button mushrooms because they are less expensive.
Mushroom Burgers
3 cups chopped mushrooms
1/2 cup finely chopped onions
6 cloves minced garlic
2/3 cups oats
1/3 cup grated parmesan
2/3-3/4 cups bread crumbs
1 egg
1 teaspoon parsley
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
Oil for sauting
- Saute the mushrooms, onion and garlic for five minutes or until soft.
- Mix the sauted mixture with the oats, parmesan, egg and seasonings. Add the breadcrumbs until you get a mixture that makes a clumpy texture.
- Shape into patties and then brown in a skillet; about four minutes on each side or until golden brown
Yields: 6 patties
Nutrition: 265 calories, 3 grams of fat, 3 grams of fiber, 12 grams of protein
This post was featured on Simple Live Thursday.
These burgers looks really moist and delicious, they held together too!! I am growing some veg in pots on my roof terrace but having mixed luck. The fennel looks great I will be harvesting this week but my rocket keeps turning purple, any ideas?!
ReplyDeleteThanks for posting this!! I've been looking for a veggie burger recipe as well and I'm a huge fan of mushrooms- do you think adding a little balsamic vinegar would give it a beefy flavor? they look so moist and yummy : )
ReplyDeleteI am always looking for a burger like this, perfect for me & my toddler
ReplyDeleteGreat blog, Foy! Please consider teaching a sustenance gardening class at Taltree. Also, any suggestions for where I might acquire witch hazel seedlings/sapling for my Harry Potter garden?
ReplyDeleteThanks,
Mari
looking awsm .. making me hungry
ReplyDeleteLooks delicious. And healthy.
ReplyDeleteI have the urge to put it on a bun with a nice slice of tomato, lettuce and onion.
LL
Looks yum! What kind of mushrooms did you use?
ReplyDeleteThese burgers look awesome and so healthy too!
ReplyDeleteThis looks delicious and healthy at the same time. I would love to try this one.
ReplyDeleteBurger are yummy.
ReplyDeleteDrop in my space
http://simplysara07.blogspot.com/
This sounds great! I bet the light texture is just fantastic on greens!
ReplyDeletethis is a really cool idea. i've never thought about making my own veggie burger patties at home, but it's probably best to do so that way you know what's going inside! not only that, the varieties are endless. Thanks so much for sharing this. cheers =)
ReplyDeleteI know what's going on my menu for next week - awesome!
ReplyDeleteI love mushrooms and usually that means a big portobello grilled and put on a bun. This recipe sounds like a refreshing alternative. I've bookmarked this and can't wait to try it soon!
ReplyDeleteThis mushroom burgers will be a great trick to toddlers. They'll be eating their favorite food in a healthy way.
ReplyDeleteLooks fantastic! Love your tasty photos!!
ReplyDeleteThat looks really good
ReplyDeleteThese sound so good! Do they get crispy after you brown them? I think these would be awesome as a side with grilled venison tenderloin. If you ever make it up to visit you can make the mushy cakes and I'll make the venny T :o)
ReplyDeleteI would not mind eating that burger day in and day out...it sounds sooo good!
ReplyDeletei don't normally like mushrooms, but i LOVE veggie burgers, and will definitely try this. I've never thought to put a patty on top of a salad, but it makes a me. my stomach's excited.
ReplyDelete@Clarissa - Yes they do get a nice crunch if you put enough oil in the pan. The last time I made them I dredged them in bread crumbs right before. Delish!
ReplyDeleteI never thought of using oats- these look great!
ReplyDeleteOh my this would be a great lent recipe. Would you mind if I linked my site to your recipe?
ReplyDeleteLooks Delish!
ReplyDeleteI am eating one of these now! Thanks for having a great veggie recipe to use up my mushrooms.
ReplyDeletelook great! i love mushrooms.
ReplyDeleteYou used a lot of garlic here! I love it!! I have to try your recipe...and I have oats to finish in my pantry...never thought to use them for a veggie burger...nice idea
ReplyDeleteWhewn we have mushroom burgres, it's a grilled portobella mushroom, with balsamic vinegar. Next time well have to try your recipe. Soumds delicious.
ReplyDeleteI definitely can tell the difference between mushrooms. Some are more meaty in flavor and texture. Some are more delicate. I would make these with shiitake mushrooms or creminis. I can find both of them pretty reasonably. Button mushrooms have no flavor to me. I normally take a box of them, add in some hydrated dried porcini, which have an amazing scent and flavor, and then cook them together.
ReplyDeleteThanks for the inspiration.
Ooh these look yummy! As a committed carnivore I really am not a fan of veggie foods with 'fake' meat (TVP etc), but much prefer meals that just happen not to have meat - like these delicious sounding burgers!
ReplyDeleteWow these look divine, I'm definitely going to try them out! thanks :)
ReplyDeleteMmmm~ mushroom burgers. And since mushrooms soak up flavors, you could use beef broth to emulate the taste of the usual burgers. This is also a fine addition to your grill party, especially if you have vegetarian friends coming by and are at loss on what to prepare.
ReplyDelete