Mushroom Veggie Burger

Looking for a rich Sunday dinner to finish up your weekend? Check out this recipe for mushroom veggie burgers. It’s easy, versatile and can be made with most any variety of mushroom. The recipe uses oatmeal and breadcrumbs as a binder, and the carbs allow them to be enjoyed with or without a bun. I recommend making these on the stove so you don’t have to worry about making a mess if they crumble while they’re cooking. (I speak from experience!)

Here is the list of ingredients from the chef’s site. This recipe makes 4-6 burgers, depending on how big you make the burgers.

4 tbsp olive oil, divided
1 1/2 lb mushrooms, sliced
1/2 finely chopped onion
4 cloves minced garlic
2/3 cup rolled oats
1/2 cup shredded Parmesan
3/4 cup breadcrumbs
2 eggs, beaten
1/2 tsp dried oregano
1 tsp salt
1/2 tsp black pepper

I like my burgers a little spicier, so I like to add either pepper jack cheese or feta, depending on how firm I want the burgers. Experiment, find out what works best for you and enjoy!

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