Lisa’s Mushroom Burgers

Lisa’s been obsessed with making mushroom burgers since she heard her friend Cathy raving about the one she had in a Roseville restaurant. After scouring the net for recipes, she got ideas for the basic ingredient list and came up with this particular combination, featuring mixed wild mushrooms, breadcrumbs, oats, and spices. We dressed the burger with grilled onions, arugula, and chipotle mayo, and served it with baked acorn squash from our CSA box.

Chris says:

Whoa, these are awesome. Good job!

Lisa says:

They don’t need to be cooked more?

Chris says:

I don’t think so — the texture is perfect. Chewy in the middle, and a nice crisp crust.

Lisa says:

Well I’m glad you like them, we have four more left over!

Chris says:

Wahoo, I’ll take ’em!

Lisa says:

They are pretty delicious… good job on the chipotle mayo.

Chris says:

Thanks for actually giving me something to do — you know it kills me when I’m not involved in the cooking… 😉

Lisa’s Mushroom Burgers
1 tsp + 1 tbsp olive oil
3 cups coarse chopped mushrooms (we used a combination of cremini, shiitake and portobello)
1/2 cup finely chopped onion
6 cloves minced garlic
2/3 cup oats
1/3 cup shredded parmesan
2/3 – 3/4 cup breadcrumbs
1/3 cup egg beaters
1 tsp dried parsley flakes
1 tsp oregano
1/2 tsp salt
1/4 tsp pepper

Heat 1 tsp oil in large saucepan. Saute the mushrooms, onions and garlic over low heat for about five minutes, or until soft. In large bowl, add mushroom mixture to oats, parmesan, breadcrumbs, eggs,
parsley, oregano, salt and pepper. Mix well. Shape into patties. Heat 1 TB oil in large saucepan. Fry patties, cooking about 4 minutes on each side – or until golden brown.

24 responses to “Lisa’s Mushroom Burgers”

  1. Those are actually much prettier than the one I had at Paul Martin Bistro. Sounds like they tasted as yummy, too!

  2. I have seen lots of different veggie burgers over the years (most of them horrible) but I have never seen any made mostly of mushrooms. Thinking about it I guess the that seeing as the shrooms contain lots of water they would be nice and moist. Adding the oats and breadcrumbs would give you a nice consistency. People always find mushrooms “meaty” so I guess this is as close to meat as a veggie will get!

  3. Nice work! I’ve got a burger recipe that adds chopped sauteed mushrooms to the minced beef, and it adds so much flavour – I like the idea of doing away with the beef completely!

  4. Yummy! Those look so tasty. I’ve strayed from mushroom based burgers, like portobello because they never look like something I’d like but these definitely do look tasty. I’ll give them a try for sure.

  5. Hi! I just found your beautiful website via a link at Amazon where I ordered Healthy Latin Cooking by Steven Raichlen! I absolutely loved the preview of the book and bought it without hesitation. And your site is fab- I will come back often!

  6. I’ve been long looking for mushroom burger recipe.. and at last I’ved found it here… surely it looks great and taste fabulous..
    BTW.. is it ok to use other sorts of mushroom [edible of course :)]
    Thank you very much…

  7. These look great — do you need to chop the oats or let the mixture sit a bit to make them soak up some liquid? Also, did you use fresh, panko, or regular breadcrumbs?

  8. Nope, the oats weren’t chopped, and we just used regular store-bought breadcrumbs — whatever we had in the pantry. 🙂 They sat for 10 minutes in the fridge, and when we formed the patties the consistency was like “real” hamburgers, maybe a little more moist.

  9. Hey, I ate something similar while I was travelling in Hanoi. I am a vegeterian and a vegeterian restaurant there actually made them into mushroom steaks just by adding some homemade black pepper sauce. maybe you could try doing that:)

  10. I’m about to come into a large quantity of morels and am entertaining vegetarians this weekend. I’m considering making these out of morels. I’m just not sure if that’s genius or madness. Any thoughts?

  11. These mushroom burgers are the best burgers I have ever eaten, period! They beat meat burgers hands down! I wonder if these would freeze okay? Anyone tried it? I want to make a big batch to freeze, so that I can eat on them for many days. Thank You for the best recipe I have come across in a longgg time!

  12. I just discovered this recipe about a year ago and I’ve made these burgers a handful times since then! They have wonderful flavor. I end up having a lot of difficulty with the consistency though and they seem to fall apart on me each time. Anyone have any ideas of what I might be doing wrong? I found the recipe to a T.

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