Mushroom Veggie Burger

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.


Recipes · Main Dishes · Burger Recipes · Veggie


Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 45 mins
Additional Time: 15 mins
Servings: 6
Yield: 6 veggie burgers

Ingredients

Ingredients List

  • 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

  • ⅔ cup rolled oats

  • ½ cup freshly shredded Parmigiano-Reggiano cheese

  • 2 large eggs, beaten


Directions

  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.

  2. Transfer mushrooms to a cutting board and clean the skillet.

  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.

  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
255 Calories
14g Fat
23g Carbs
11g Protein


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