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These vegetarian mushroom burgers are as close as I’ve ever gotten to delicious meatless burgers. Mushrooms really give them a meaty flavor. I like to serve them on fresh hamburger rolls with spicy mayonnaise and a little lettuce.
Ingredients
- 4 tablespoons olive oil, divided
- 3 (8 ounce) packages sliced fresh mushrooms
- ½ medium onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ¾ cup dry bread crumbs
- 2/3 cup rolled oats
- ½ cup freshly shredded Parmigiano-Reggiano cheese
- 2 large eggs, beaten
Directions
Step 1
Heat 2 tablespoons oil in a large skillet over medium heat. Add mushrooms, onion, garlic, salt, pepper, and oregano; cook and stir until mushrooms have released their juices and the liquid has evaporated, about 10 minutes. Remove from the heat.
Step 2
Transfer mushrooms to a cutting board and clean the skillet.
Step 3
Chop mushrooms into small chunks, then transfer to a large bowl. Mix in bread crumbs and oats, and season with salt and pepper as needed. Stir in Parmigiano-Reggiano cheese, then eggs; let stand until bread crumbs have absorbed any excess liquid, about 15 minutes. Use moist hands to form mixture, 1/4 cup at a time, into patties.
Step 4
Heat remaining 2 tablespoons oil in the skillet over medium heat. Pan-fry patties in the hot skillet until golden brown and cooked through, 2 1/2 to 3 minutes per side.
Tips
After Step 3, you can refrigerate the patties to cook later if desired.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 255 | |
| % Daily Value * | |
| Total Fat14g | 18% |
| Saturated Fat3g | 16% |
| Cholesterol67mg | 22% |
| Sodium630mg | 27% |
| Total Carbohydrate23g | 8% |
| Dietary Fiber3g | 11% |
| Total Sugars4g | |
| Protein11g | |
| Vitamin C5mg | 23% |
| Calcium136mg | 10% |
| Iron2mg | 12% |
| Potassium484mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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These came out great! I substituted cooked quinoa for the dried bread great for more protein. On the adjusted serving serve to 4, I used 1 cup cooked quinoa.
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The burger base itself is very delicious, but I needed to double the amount of breadcrumbs for the burgers to be able to stick together. They were still very delicate but handled carefully turned out delicious.
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So good! My husband, who loves meat, and my 15 month old daighter both gobbled this up and loved it! I added extra garlic, oregano and parmesan cheese because we are big on flavor and wow was it good! very easy to make.
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I loved this recipe and so dif my family! I was craving a veggie burger. Yum yum good!
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To be honest, I wasn’t really expecting much from this recipe. But they turned out amazing. I had to make some adjustments because of available ingredients. I used scallions and added a little extra minced onion. I also used about half the amount of mushrooms that the recipe called for. I used 1/3 cups to make each potty. I cooked them on my George Foreman grill for about six minutes. I added a little cheese and left them on the grill for a further minute. I am very happy with this recipe and I will definitely make these burgers again ??
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Chef John never disappoints!! This was an amazing recipe. I used cooked quinoa instead of breadcrumbs and oat flour instead of the whole oats. AMAZING!!
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Had veggie burgers before and this one is one of the best I have ever made. The flavors are incredibly awesome! The patty had a crust on the outside and it was not mushy on in the inside, it’s was firm and so yummy. My patty did not fall apart, I followed the instructions and it came out perfect. I topped my veggie patty with Swiss cheese and a slice of tomato on a whole wheat bun. I also had a side of my spicy sweet potato fries. Yummy! I will make this again.
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Delicious! I added a little bit of garlic powder and onion powder to this recipe for extra flavour. Oh and I forgot to add the oats, but… it came out perfect. They were sticky enough to form nice burgers and after frying they became crispy from the outside and meaty inside. Yummy. Thanks for the recipe, I now make this every month.
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These were really different. I don’t think they taste like a burger, but more like a patty version of a vegetarian stuffed mushroom. Before being cooked the filling was almost like a mushroom heavy stuffing. Although, I do like that they set up, after they cook, as they cool. I wouldn’t recommend this to a meat burger eater, but it might be a different change to someone tired of the flavor and texture of bean burgers. It was a little salty tasting to me, and I didnt love the soft chewy texture, but I think they will all be eaten by someone in my household. I made 1/2 recipe and got 7 patties with a #16 scoop.
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I had already made the meatball version of this recipe (also on Chef John’s website) and was absolutely amazing! Even my carnivorous family members loved it! I definitely recommend this recipe as it is.For more protein I sometimes substitute the breadcrumbs with fine bulgur.
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awesome!!! we loved it!!
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I have not tried this burger but it is enough like mine that I bet it is really good. Mine was so much like real meat that it was quite satisfying. I had lost my recipe so I was ecstatic to find one very close to mine. One difference is I chop the mushrooms into medium pieces and then fry them until they are golden and leathery. This is what gives them the meaty chewiness. I then add the other ingredients except the oatmeal. I am going to try my recipe with the oatmeal to see if it makes a difference. I don’t use cheese in the mix and I add a tablespoon of soy sauce. I never liked the bean burgers that most vegie burgers are made of. They don’t taste anything like a hamburger.
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Another great recipe, I made enough so my husband and I can eat them for lunch everyday of the week.
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Loved it! This was so good and so easy. I am trying to find ways to cut calories and still enjoy my food. This is going to become a common meal in my home. The only thing I did differently was put instant steel cut oats instead of rolled oats because that is what I had. Went great with Cauliflower (faux mashed potatoes).
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Cooking tip: Really make sure you cook the liquid off of the mushrooms and onions well, otherwise your burgers will be soft/ mushy. Suggestions for enhancing the flavor: 1/4 c tahini paste (adds a nice, nutty complexity to the flavor and helps bond the ingredients), 2Tb Worcestershire sauce (add to mushrooms while cooking), a sprinkle of Garam Masala or Curry (I have enjoyed both). This recipe also makes tasty meatballs for spaghetti– just bake in small balls!
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Tasted good and surprisingly filling! Will make again.
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I did this recipe but I add one chilly pepper chopped fine an extra egg and add mozzarella cheeses instead made a Sauce to top it 3tlbs of Mao 1tlbs of chilly paste 1tea spoon lemon juice salt and pepper to taste
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I have really enjoyed this recipe. The first time I added quinoa as a previous reviewer suggested. Today I used rolled oats and also added a bit of siracha (1 tsp?) because I like spice. It was great as a ‘hamburger’ with avacado and tomato on top. This will become one of my regular vegetarian recipes for meatless Mondays.
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I followed Hayley comment to add 2 tblspoons of Worcestershire sauce which is a great tip to give a real meaty flavor. I also added 1 tsp of paprika to give it a little kick and made sure to cook off all the juices. I also added additional breadcrumbs and 1 additional whole egg to get the patties to stick together better. The recipe was enough for 9 diner sized burgers, and I grilled them outside for about 15 minutes on medium direct heat flipping only once. They turned out delicious, and even the carnivores didn’t miss the meat. This will be a regular staple for outdoor grilling season. Easy to make
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This is my go-to veggie burger. I cook the mushrooms and onions then quickly put it in a food processor to get the consistency I like. Then I just cook until all the water has evaporated.
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Once again, Chef John does not disappoint. I made these last night and my carnavore husband really liked them. The only changes I made was to dice the mushrooms prior to cooking and I added two generous shakes of Worcestershire to the mixture. It also helped to put the patties in the freezer so they were easier to cook without them falling apart. I froze the leftover patties and I can’t wait to serve them again!
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Came out way better than I thought. I cut this down to 4 portions using 2 8oz packs of shrooms and still had enough for 6 patties. I added the garlic first, letting it brown and then the onion until it became a bit glassy, just because I’m used to that order. Cut the mushrooms finely before frying using a herb chopper – same with the onions. Used probably twice the oregano, two eggs, and a few handfuls of nacho cheddar cheese. Baked them 10 mins each side at 450. Crispy, meaty, juicy, non-crumbly and delicious. These could easily pass for real meat patties.
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Made this for supper and it turned out great! Hubby is a bit of a picky eater and he thought they were great! Omitted the cheese and forgot the oregano but otherwise followed the recipe. Will make again!
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Looks like Earls may be using this recipe as their Forager burger: https://earls.ca/news/new-gourmet-burgers-for-limited-time-only
I tried a mushroom burger at Earls and loved it. Decided to GOogle a recipe and came across this. When you compare the description of the Forager to this, they seem identical.
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Pretty much followed the recipe, but added shredded carrots and removed oats. Sooooo Gooood! Topped with mozzarella. Yum!
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Yes I did ,not liking oats in a veggie burger
so I added shredded carrots,chopped string
beans,diceded and seeded tomatoes,and
shredded and chopped up cabbage to your veggie burger and it was just good to me…. -
These are soooo good, so savory that even my meat loving daughter didnt miss the meat at all. And you dont have to love mushrooms either to like these burgers. The final product tastes rich and earthy but not necessarily mushroom-y. I will definitely make these again
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I will definitely make this again. OUTSTANDING!!!!
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Dad complained the whole time I was cooking that we were eating veggie burgers for dinner–when he got the plate, he couldn’t put it down. Only compliments!
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Excellent recipe. I made it as is and they stayed together perfectly.
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Great “burger.” I had problems keeping mine together–it could be that I used Panko instead of regular bread crumbs. Other than the lack of cohesion, these taste great and are pretty easy! Will make again! Thanks for a great recipe!
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I don’t really like mushrooms, but I picked this recipe because it had few ingredients and looked easy. These were fantastic! Didn’t taste like mushrooms at all and they were so meaty and filling. So good I’ll be using this as my veggie burger recipe now
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Fantastic. I used bread crmbs and Panko.Adjust the recipe for 2 ppl and gave 3 burgers. I used also rolled oats and one egg. Also some worcetershire sauce (1 twblespoon) but newxt time I will add two. I also added some crushed chilis. I made these in the oven (170C for 20 min) brishing them with some drops of oil.
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Added a bit more oregano just because I love oregano. It was easy to make and I will definitely make again.
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I turned this into a meatless meatloaf by baking it at 350 degrees for 45 minutes and letting stand for 10. I also made mushroom gravy for it and it was LOVELY!!!
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I definitely prefer a grilled burger over a fried one.. But this was really good regardless. Next time I won’t drain the water that leaked from the mushrooms, because I think that made my patty too dry.
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They came out great! I used Italian bread crumbs and added 2-3 tablespoons of Worcestershire sauce.
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Really enjoyed this recipe! NOTE: You cannot grill these. They fall apart.
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Gluten and I don’t get along well, so I tried this recipe with the quinoa substitution and GF quick oats. Sadly, it must have been too much moisture, as the patties fell apart. I made the best of it, though, and chopped it up like one would a meat hash. Then, it was AMAZING. In fact, I’ll be making it again for breakfast with eggs on top tomorrow. ?
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I made this recipe from the Meatless Meatball Recipe which made really good meatballs – my grandson who was reared a vegetarian loved them and said they were the best veggie meatballs he had ever eaten – I will definitely make more.
Jan JG -
I’ve tried many recipes for veggie burgers and Chef John’s is by far the best ever! Followed recipe exactly and came out fantastic. This recipe is a keeper!
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Made this twice now and both times were hit – even with meat lovers (including myself!). The base recipe was a fantastic base for personal modifications, so thank you for sharing. My adjustments: 3-part mix of shiitake mushrooms, brown field mushrooms and white button mushrooms. I found the mushroom combination really added more depth to flavour and texture. Used fresh thyme and oregano from my garden. Also added a sprinkle of freshly ground nutmeg and splash of Worcestershire sauce. TIPS: cut mushrooms into small pieces before pan frying, as this avoids messy chopping after cooking them; DO allow the mixture to rest for about 15 mins as suggested – the oatmeal and breadcrumbs will really soak up all liquids, which avoids a “watery” burger from falling apart.
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This veggie burger is very tasty. I will definitely make them in the future. I did some tweeking. During the saute process I added small diced celery (2 ribs), a 1/2 of a fresh red pepper finely diced and a finely chopped blend of super greens (kale, spinach, chard). I ate mine on a whole wheat english muffin. I also replaced the oregano for a dried italian blend and added some dried parsley. I think they are good enough to use as Chef John’s meatless meatballs.
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They were AMAZING!!!
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These are incredibly wonderful. I wouldn’t change a thing . They are perfect! No need for meat when cooking these!!!!
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The best veggie burger yet. I am a true meat lover. But am always looking for good healthy meat substitute recipes. Never cared much for the bean based veggie burgers. The flavor and textures were not even close to ground beef. But seriously, with the first few bites of this burger, you really can’t tell that this is not real meat. Low calorie, low carb meat substitute, what’s not to love?
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Loved it! Pleasantly surprised!
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These were so good! Even my 27 1/2 month old son gobbled these up!!!! Hubs LOVED them!!!!! Instead of mushrooms, I used angus beef and instead of bread crumbs, I used Cheez-It crackers, and I used grits instead of rolled oats and chopped potatoes instead of an onion. I also added paprika to give it a little KICK!!!! Hubs LOVED it!!!! He couldn’t put them down!! He ate every last bite and then had explosive diarrhea for 18 hours!!!! Oh hubs!!!!
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Loved this mushroom burger. It was easy to make. I would suggest putting all of the ingredients in bowls if you’re going to follow along with chef John’s video and chop the mushrooms into small pieces instead of slicing (John chops after the slices are saut?ed and this makes chopping which does eventually does in the video, messy).
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I’ve come back to this recipe over and over for five years now. These mushroom burgers are delicious. BUT, I’ve made some adjustments that I think are worth mentioning:
You need to add an extra egg, and another 1/4 cup of bread crumb and 1/4 cup of oats.
I don’t cook the mushrooms in the first round with the onions and garlic. They cook enough when the patties go in the pan on medium heat. This was a happy accident one time when I forgot to cook the mushroom at first. Just be sure to give them enough time in the pan. About 4 minutes each side. They turn out great. They are just a touch more firm in the middle, as they aren’t rubbery the way mushrooms can get when cooked to long, and it’s also less oily.
I add about three tbsp of fresh thyme to the garlic and onions in the pan.
A huge thank you to Chef John who put this up years ago! -
Fantastic burgers! Everyone loved them! Even the kids and coworkers!!
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Very good, but more of a vegetarian sloppy Joe than a veggie burger. Could use a lot more bread crumbs
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I’ve been looking for mushroom veggie burger recipes since I ate it at a local restaurant, and this is by far the best mushroom veggie burger I’ve ever tasted. I even got my meat-lover sister to eat it. She wasn’t convinced it’s a real burger at first, but then she loved it!
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I made it exactly to the recipe and really enjoyed the patties. Next time I will try substituting the oats for cooked rice, just for fun.
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My life partner made this and he cooked it so good. Will be making these for the next cook out i attend to show ppl you dont need meat to make a good burger
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These are the best veggie burgers I’ve made! I did add some Worcestershire sauce as suggested by a reviewer.
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Great recipe! So simple but so flavorful. As a vegetarian for 15 years, I’ve tried MANY meatless burger recipes. This is one of the best. If you like mushrooms, you’ll love this.
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My daughter preferred these compared to available vegetarian burgers. I also liked the taste and texture and found the burgers easy to make. Thanks for a great recipe!
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We made it vegan and it’s amazing. We don’t add cheese and we use Bob’s Red Mill egg substitute. It’s one of our favorite recipes!!
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I did like it more than the frozen meat analog burgers, but I think it needs a little something. Next time, I’m going to add some parsley and some other spices as well as some shredded carrots and maybe peas.
Did not like as a veggie burger, but this works really well as a mushroom loaf cold sandwich.
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I like this mushroom burger better than lentil burgers, tastes better. I substituted the eggs with 1/3 cup of plain Greek yogurt, and it tasted great.
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Made these tonight and oh wow!!! Made exactly as posted, no changes! By far, these were the best non meat burgers I’ve ever had and actually better than most of the meat burgers I’ve had. It was a looser texture, but dense enough to hold together with a little care taken while cooking. Very flavorful in a great way. It was actually a bit hard to tell that it wasn’t just very tender mild ground beef. If you’ve ever had a juicy filet burger, you know this texture.
We suggest they be served with provolone, brioche buns and perfectly ripe tomatoes. Yum!
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a bit bland but not too bad for a meatless burger
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Very tasty, and you can’t really tell the difference from a meat burger. I didn’t have bread crumbs so I used wheat germ as a substitute; I believe it turned out well!
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Finally! A meatless burger that has the same texture as meat! My husband refuses to eat mushrooms….so I didn’t tell him at first. After I told him, he ate 4 more! Thank you!!!
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These came out great. I used a large onion and added a large red pepper to the recipe. The 24 ounces of mushrooms were taking a long time to release and evaporate their liquid. After the mushroom/onion/red pepper mixture was sufficiently cooked. I strained the liquid and ran the mixture through the grate blade on my Cuisinart. Following this, I strained the mixture again and continued with the rest of the ingredients. I skipped waiting 15 minutes and made about a dozen patties. I will definitely make this again.
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Although it takes quite a long time to chop the mushrooms, the end result is well worth it. So yummy. I wouldn’t say that it has a meat-like texture, but it was a good texture. Nicely flavored and gets good and crispy on the outside with pan frying.
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yeah… absolutely delicious. being a vegetarian I loved it all the way…the flavor came out very well
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This recipe made a truly great vegetarian burger! I brought a leftover one for lunch and my students thought I had quit being a vegetarian. Easy and delicious. This will be my go to veggie burger recipe. Thanks!
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Added liquid smoke and Worcestershire for additional flavor. Also tried this with scallions and dried chives instead of yellow onion. Very good for non meat burger.
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This is one of many recipes that can be described as: “I just ate the best ______ in my life, and I made it myself, thanks to Chef John.”
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The next was extremely tasty but they just wouldn?t stick together! I even put in three eggs instead of two, hoping that it would make them stick together more. The mix is extremely tasty though, will try again!
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These were great! They came out way better than I ever expected them too!! I thought they tasted great & had the texture & mouth feel of a hamburger! This will be my go to recipe for a veggie burger from now on!!
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My burgers didn?t hold together too well. Other than that, I enjoyed the taste!
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As a vegetarian of 12 years this was one of the least appetizing veggie burgers I’ve ever had. I was so excited to make this and the end result was very disappointing.
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I made this recipe and it is the best veggie burger I have ever tasted! The burgers brown up very nicely and are juicy and delicious. This recipe is my new favorite veggie burger.
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Used Baby Bella Mushrooms and substituted Smoked Gouda for the Parmesan.
They were amazing! -
This was really great. I added portobello and shiitake and it was possibly the best non meat burger I’ve ever had.
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Doubled the recipe the second time I made these burgers. I also used a recipe for homemade hamburger buns found elsewhere on this site. Both were well received.
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For bread crumbs I broke up some hard bread from the store that had been buttered. It smelled a little sweet. I think it added to the flavor. These were really delicious and I will be making them again probably many times and trying some flavor variations. The texture was also good.
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I didn’t have oats so substituted cooked rice, chia and flax seeds. Added Worcestershire and Sriracha sauces. Will definitely make again!
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This is the best veggie burger I have ever had!!!! I added Worcestershire Sauce and Smoked Paprika. I fried the burgers well because that?s my preference… My husband LOVES meat!!! I tricked him and didn?t tell him it wasn?t ground beef and he couldn?t tell!!!! He LOVED it!!!!!! This is an awesome recipe for someone who is trying to cut meat out of their diet!!!!!
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So far, this is the best recipe I’ve tried for a mushroom burger. I did add more mushrooms and less bread crumbs. I added some liquid hickory smoke and a little soy sauce to the mix. I think letting the ingredients sit for 15 minutes is what made this recipe better than the others I’ve tried. The texture was almost there, but this is a great recipe to work with.
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I’ve made these many times and will make them again and again. Most Delicious!!!!!
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We loved this! One of my favorite veggie burger recipes so far. The only thing I would change is to half the recipe next time (cooking for 2 people) because we had a lot of leftovers.
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This was a BIG hit! Hubby loved them. Looking forward to making them again very soon, and maybe varying the seasonings a bit. We also thought it might be good to form the patties ahead of time, wrap them tightly, and refrigerate, in hopes that they hold together a little better. Cooked the burgers in a nonstick skillet with a small amount of oil – I think it was important not to disturb them until they start getting browned. That also helps them hold together better. In any case, they were delicious and we will definitely make them again!
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I’ve made a lot of veggie burgers in my life. These I think are the best.
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I love this recipe. Here are my modifications:
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These taste great. I stacked them in tupperware raw on parchment for the freezer. Next time I make these I want a burger press to give them a nice shape, mine kind of fell apart around the edges. I might try adding another egg also? Yum.
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I used just oats instead of all the types of flours and substituted ground flax instead of egg to create a vegan and gluten-free delicious burger. One of the best burgers I?ve ever had!
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Amazing! Ate for to days and still some left to make more! And so simple and delicious!
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Very good ! Hearty,and flavorful!
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OMG!!! This was the best Burger Veggie Burger I ever had. Even my picky 11 daughter liked it.
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this is a favorite in our house, including with the non-vegetarians
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I made sure that the mushrooms and onions were not runny. Also put them into an immersion blender to make everything much finer than cutting and found that the burgers really held up. Delicious and will be making them again but adding a can of black beans for protein.
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I follow his exact directions and it came out amazingly delicious
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So good! Yum ??!. As a person who doesn?t eat meat, it is nearly impossible to find a ?burger? with good taste and as importantly, remarkably good texture. (Veggie burgers are mushie, and tofu burgers are dry.). I used steel-cut instead of rolled oats (because that?s what I had on-hand). Also, found that the recipe made 9 sizable (2/3 cup raw) burgers. Very happy to have finally found an excellent , meatless ?burger?.
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Definitely something I?ll make again!! I added old bay to it and I must say, that was a great decision!
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i liked it. my bf wasn’t a huge fan. probably wont make again.
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Great recipe, chop the mushrooms before cooking. Added 1/2 tsp thyme leaves
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