Mushroom Veggie Burger

Mushroom Veggie Burger

Chef John

"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."
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Ingredients

45 m servings 255 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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Directions

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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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 41
  1. 49 Ratings

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Most helpful positive review

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.

Most helpful critical review

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...

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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.

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...

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...

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...

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...

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 a...

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 u...

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