Mushroom Veggie Burger

Mushroom Veggie Burger

Chef John 21710

"This is as close as I've ever gotten to a delicious non-meat burger. Mushrooms really give this a meaty flavor. I serve this like I serve a regular burger, on a nice fresh hamburger roll with spicy mayonnaise and a little lettuce."


45 m servings 255 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 255 kcal
  • 13%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 22.5g
  • 7%
  • Protein:
  • 11.4 g
  • 23%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 630 mg
  • 25%

Based on a 2,000 calorie diet

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  1. Heat 2 tablespoons olive oil in a large skillet over medium heat; add mushrooms, onion, and garlic to the hot oil and season with salt, black pepper, and oregano. Cook and stir mushroom mixture until mushrooms have given up their juice and the juice has almost evaporated, about 10 minutes. Transfer cooked mushrooms to a cutting board and chop into small chunks with a knife.
  2. Transfer mushrooms to a large bowl. Mix in rolled oats and bread crumbs; taste for salt and black pepper and add more to taste. Stir Parmigiano-Reggiano cheese into the mixture, followed by eggs. Let mixture stand for the crumbs to soak up excess liquid, about 15 minutes. (At this point you can refrigerate the mixture to cook later if desired.) Moisten hands with a little vegetable oil or water, pick up about 1/4 cup of mixture, and form into burgers.
  3. Heat remaining 2 tablespoons olive oil in a skillet over medium heat and pan-fry burgers until browned and cooked through, 5 to 6 minutes.
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  1. 29 Ratings


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.

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 turn...

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...

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...

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 fi...

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 he...

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 n...

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 w...

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 e...