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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- by: Siobh?n Malia
- 10 years ago
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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- by: Jamilet Perez
- 10 years ago
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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- by: Ely&Nino
- 10 years ago
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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- by: Holiday Baker
- 10 years ago
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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- by: Kitchen_Nutter
- 10 years ago
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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- by: Bitterauldqueen
- 10 years ago
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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- by: Jules
- 9 years ago
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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- by: Hayley
- 9 years ago
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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- by: Dlh
- 9 years ago
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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- by: Mencancook
- 9 years ago
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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- by: Jeannine Marie Thomas
- 9 years ago
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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- by: Mickiem
- 9 years ago
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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- by: D N
- 9 years ago
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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- by: Faisal Al-Nakeeb
- 8 years ago
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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- by: KITTENSPAWN
- 8 years ago
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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- by: Ayelle
- 8 years ago
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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- by: Deborah Jimenez
- 8 years ago
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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- by: Tlinker
- 7 years ago
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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- by: Imthatuser
- 7 years ago
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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- by: Chris Ossman
- 7 years ago
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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- by: Dknj50
- 7 years ago
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! -
- by: Amira El-Attar
- 7 years ago
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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- by: Cookdap Member
- 7 years ago
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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- by: Chan Deqier
- 7 years ago
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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- by: William Mihalo
- 6 years ago
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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- by: Jwiebelhaus
- 6 years ago
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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- by: Diamond Pass
- 6 years ago
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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- by: Katt Torres
- 6 years ago
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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- by: Melinda Thomas
- 6 years ago
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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- by: Judith501
- 5 years ago
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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