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Homemade Mushroom Burgers Recipe

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3.8 from 4 reviews

These Homemade Mushroom Burgers are a flavorful and satisfying vegetarian alternative to traditional beef burgers. Made with a blend of cremini and shiitake mushrooms, combined with breadcrumbs, eggs, and Parmesan cheese, these patties are grilled to crispy perfection and served with classic burger toppings for a delicious meal.

Ingredients

Main Ingredients

  • 1½ pounds cremini mushrooms
  • 3-4 dried shiitake mushrooms
  • ½ cup white onion, diced
  • 1 cup breadcrumbs
  • 2 eggs
  • ½ cup oat flour (or other flour)
  • ⅓ cup Parmesan cheese, grated
  • ½ teaspoon cayenne pepper
  • 2 tablespoons soy sauce
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons olive oil
  • Pinch of salt

For Coating and Serving

  • 2 cups breadcrumbs (for coating patties)
  • Buns
  • Swiss cheese (optional)
  • Tomatoes, sliced
  • Red onion, sliced
  • Pea sprouts
  • Avocado, sliced

Instructions

  1. Prepare Mushrooms: Wash and dice the cremini mushrooms. Place dried shiitake mushrooms in a few cups of boiling water to reconstitute until soft.
  2. Sauté Mushrooms and Onions: Heat olive oil in a large skillet over medium heat. Add diced cremini mushrooms and the rehydrated shiitake mushrooms once softened. Cook until mushrooms release their liquid and begin to dry out, about 7-8 minutes, stirring regularly. Add diced onion and cook for a few more minutes until softened.
  3. Process Mushroom Mixture: Remove the mushroom and onion mixture from the heat and transfer to a food processor. Pulse a few times to create a rough paste; avoid making it completely smooth to maintain texture.
  4. Combine Ingredients: In a large bowl, stir in the eggs, oat flour, 1 cup breadcrumbs, Parmesan cheese, cayenne pepper, soy sauce, fresh parsley, and a pinch of salt to the processed mushrooms. Mix until the mixture is wet but holds shape. If too wet, gradually add more breadcrumbs or flour in ¼ cup increments until desired consistency is reached.
  5. Form Patties and Coat: Sprinkle 2 cups of breadcrumbs in a large baking dish. Form six large patties from the mushroom mixture. As you form each patty, place it into the breadcrumbs and turn to coat thoroughly, forming a crust on each side.
  6. Chill Patties: Arrange the coated patties in the breadcrumb dish and refrigerate for 30 minutes to firm up.
  7. Grill Burgers: Preheat a grill to high heat. Grill the patties for 5-6 minutes per side until the outside is crisp and browned. During the last 2-3 minutes of grilling, add Swiss cheese on top to melt, if desired.
  8. Serve: Serve the mushroom burgers on grilled buns with your choice of toppings such as tomato slices, red onion, pea sprouts, and avocado for a fresh and tasty burger experience.

Notes

  • To ensure patties hold together well, do not over-process mushrooms in the food processor.
  • If the mixture is too wet, gradually add more breadcrumbs or flour; too dry mixture will make patties crumbly.
  • Using a grill adds a smoky flavor, but patties can also be cooked in a skillet or on a grill pan if a grill is unavailable.
  • For a vegan version, substitute eggs with flax eggs and use vegan cheese or omit it.
  • Rehydrated shiitake mushrooms add an umami depth; if unavailable, increase cremini mushrooms accordingly.

Find it online: https://recipefeastful.com/homemade-mushroom-burgers-recipe/