Ready to turn over a new burger? I guarantee no one will be missing the beef after tasting these vegetarian burgers. They're moist, tender and full of flavor. &mdash;Denise Hollebeke, Penhold, Alberta


Mushroom Burgers

mushrooms

eggs,

dry bread crumbs

cheddar cheese

onion

all-purpose flour

salt

thyme

pepper

canola oil

wheat hamburger buns, split

lettuce leaves

tomatoes and mayonnaise

14g protein. <B><b>Diabetic Exchanges</b>: </B> 3 starch

These are very simple and so delicious. They hold together really well when cooking and have a lovely flavour and texture. We make them every few weeks and freeze spare patties - they have become a staple household meal. You can easily adapt the recipe to include fresh herbs or spices.

The burgers were awesome. I will definitely be making them again. The cheddar cheese in the ingredients is a wonderful addition. I added 2 crushed garlic cloves. Next time I'll also add 1/4 cup of finely chopped walnuts to add a more meaty texture. This is a totally customizable recipe. You can add any combination of spices and other vegetables if you like.

Outstanding!!!  Husband raved about them!!!  The only changes I made were to dilute 2 cubes beef bullion in 1 TBS water, add a dash of Worchestershire, and about 1/8 cup crushed cashews.  Loved them.  The best part was the crunchy bits from frying in a teeny bit of oil.  Hint - put them in the fridge for an hour after making them.  THANK YOU FOR THIS SUPER RECIPE!!!!

These were excellent!!!! To make Gluten Free~~ TIP #1) I added 1C gluten free Italian style bread crumbs. TIP #2) I added 3/4 C tapiocia flour Tip #3) I added 3 TBSP beef boulion.  You could probably skip this tip if you are vegetarian. Tip #4) I added 2 cloves of garlic to the food processor when doing the onions. Tip #5) I added 1TBSP smoked paprika.  It is important to let this SIT FOR 15-20 MINUTES TO ABSORB THE LIQUID naturally made by mushroom and onions. then make the patties by dropping by 1/2 measuring cup full on a greased grill PAN.

This by far is the best meatless burger I have made.  I took others advice and sauté the onion and mushrooms. I added some cilantro and scallions from my garden. I made them in a cast iron skillet and the bottoms of the burgers were crispy but the inside of the burger was tender and the cheese was the perfect touch

Goddammit there's a Karen that rated that rated this with 0 stars and asking "iS tHere a GluTEN FreE VERsiON?" That is just a poor usage of this website and demoted the beautiful menu item by this creator.   Jesus Karen, I don't want to criticize you because of your name but that "review" of yours truly represents the general "Karen name group.

Pretty good and easy.  I sauteed up the mushrooms and onions until most of the liquid went away, like another reviewer suggested and didn't have any problems.  I fried one patty up right away and baked the rest on a greased baking sheet at 350 for about 15 min, flipping halfway. I froze the baked ones and fried them until brown for a quick dinner.  That also worked out well.   My only complaint is that the patties are a little to mushy, the texture just didn't taste quite right to me.  I found that putting sunflower seeds on topped helped. Next time, I think I'll add 1/4 cup to the patty mixture before I bake.

I decided to make these as part of our new resolution to eat two meat-free meals per week. My husband is a devoted carnivore, so impressing him is not easy!   I substituted the thyme for rosemary and used half the amount. The final mix was very wet (even after adding a little extra flour) and I thought it would be very difficult to form into patties. I had a little think and decided to bake the burgers in ramekins. I greased four of them with a little oil and divided the burger mix between them. They took 30 mins at 180c (approx 350f). I had to loosen the patties from the sides of the ramekins with a knife and a couple of them had stuck to the bottom slightly, but with a little encouragement they came free! I had four perfect uniform patties. Next time I will use a circle of greaseproof paper in the bottom of my ramekins.   I cooled them and refrigerated until later, when I reheated them in the oven and served on brioche buns with grilled halloumi and little gem leaves. They were absolutely delicious! Firm on the outside, soft on the inside. Perfect!

Made these when my son-in-law was here because he is vegetarian. We all enjoyed them. Held together better than most veggie burgers I've tried.

I was surprised how much our family loves this recipe since we are not vegetarians..  It is a fast and light dish perfect for weekday dinners.  I substitute oatmeal, which I have on hand, for the breadcrumbs and they were great.  Mushroom burgers have become a family favorite.

I really enjoyed these burgers.  My favorite way to have them is for lunch without the bun and add a dollop of sour cream.

I just made these for my lunch and I love it.  I thought the mushroom taste would be over powering, but it's not.  I will make these again.

I fixed the recipe exactly as written and we thought it was great!  It was a little work to chop the mushrooms, but worth it!

Very good!  My husband and I can't wait to make them again!

I did not make any changes except i used pepper jack cheese. I thought they were pretty good, but not excellent.

These tasted great!! Only change was to saut? mushrooms and onions to extract some of the liquid...I also added a clove of minced garlic. They held together perfectly...will definitely make again!

Very easy and delicious. Stays together while cooking, which isn't something you can often say about vegetarian burgers.

Excellent.  Easy. Juicy, good taste.  Love  these  as an alternative to burgers.

Why I even tried I don't know. I've been making portabella burgers for years to rave reviews of my own. You don't have to chop them up. Just marinate them and put them on a charcoal grill and it's a party in your mouth.

I used portobello mushrooms instead of white (have made them both ways and prefer the portobellos).  Dicing the mushrooms and onions super fine and uniform helps them hold their shape.  I also put them in the freezer for 10 minutes after patting them out to help them hold shape in the pan.  I cooked for 5 minutes on each side.  If you expect them to taste like a hamburger, you'll be disappointed.  In their own right, they are flavorful and delicious but not the same as ground beef.  They're great warmed in the microwave for lunch the next day.  I find them quite filling for the calories.  Italian bread crumbs instead of plain can also be used to boost flavor.  I have added these to my monthly recipe rotation.

Just made these for lunch today.  Cooked them for about 5 minutes each side just to be sure they were cooked through.  Nicely browned and tasty!  The patty held up well to eat on a bun with "standard" burger extras.  Very nice flavor.Definitely on our list of regulars!

This was so tastey, & I will be making it often.Thanks for sharing this recipe

https://videodam.tmbi.com/wp-content/uploads/2021/05/MushroomBurgers_DIYD_36597_032921_H.mp4

Check out this video for how to make Mushroom Burgers!

mushroom burgers

Prep Time: 15 minutes

Cook Time: 10 minutes

Total: 25 minutes

Servings: 4

Author : Taste of Home

Ingredients

Instructions

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