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.

Chef John
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

255 calories; 14.2 g total fat; 67 mg cholesterol; 630 mg sodium. 22.5 g carbohydrates; 11.4 g protein; Full Nutrition

Reviews (130)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/02/2013
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. Read More
(62)

Most helpful critical review

Rating: 3 stars
09/11/2014
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 heavy stuffing. Although, I do like that they set up, after they cook, as they cool. I wouldn't recommend this to a meat burger eater, but it might be a different change to someone tired of the flavor and texture of bean burgers. It was a little salty tasting to me, and I didnt love the soft chewy texture, but I think they will all be eaten by someone in my household. I made 1/2 recipe and got 7 patties with a #16 scoop. Read More
(17)
162 Ratings
  • 5 star values: 127
  • 4 star values: 29
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 3
Rating: 5 stars
10/02/2013
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. Read More
(62)
Rating: 5 stars
10/02/2013
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. Read More
(62)
Rating: 4 stars
02/15/2015
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 a nice, nutty complexity to the flavor and helps bond the ingredients), 2Tb Worcestershire sauce (add to mushrooms while cooking), a sprinkle of Garam Masala or Curry (I have enjoyed both). This recipe also makes tasty meatballs for spaghetti-- just bake in small balls! Read More
(48)
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Rating: 4 stars
10/26/2013
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 turned out delicious. Read More
(26)
Rating: 5 stars
06/14/2015
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 until it became a bit glassy, just because I'm used to that order. Cut the mushrooms finely before frying using a herb chopper - same with the onions. Used probably twice the oregano, two eggs, and a few handfuls of nacho cheddar cheese. Baked them 10 mins each side at 450. Crispy, meaty, juicy, non-crumbly and delicious. These could easily pass for real meat patties. Read More
(24)
Rating: 3 stars
09/11/2014
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 heavy stuffing. Although, I do like that they set up, after they cook, as they cool. I wouldn't recommend this to a meat burger eater, but it might be a different change to someone tired of the flavor and texture of bean burgers. It was a little salty tasting to me, and I didnt love the soft chewy texture, but I think they will all be eaten by someone in my household. I made 1/2 recipe and got 7 patties with a #16 scoop. Read More
(17)
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Rating: 5 stars
12/27/2014
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 find one very close to mine. One difference is I chop the mushrooms into medium pieces and then fry them until they are golden and leathery. This is what gives them the meaty chewiness. I then add the other ingredients except the oatmeal. I am going to try my recipe with the oatmeal to see if it makes a difference. I don't use cheese in the mix and I add a tablespoon of soy sauce. I never liked the bean burgers that most vegie burgers are made of. They don't taste anything like a hamburger. Read More
(15)
Rating: 5 stars
05/30/2015
I followed Hayley comment to add 2 tblspoons of Worcestershire sauce which is a great tip to give a real meaty flavor. I also added 1 tsp of paprika to give it a little kick and made sure to cook off all the juices. I also added additional breadcrumbs and 1 additional whole egg to get the patties to stick together better. The recipe was enough for 9 diner sized burgers, and I grilled them outside for about 15 minutes on medium direct heat flipping only once. They turned out delicious, and even the carnivores didn't miss the meat. This will be a regular staple for outdoor grilling season. Easy to make Read More
(14)
Rating: 5 stars
05/24/2015
I have really enjoyed this recipe. The first time I added quinoa as a previous reviewer suggested. Today I used rolled oats and also added a bit of siracha (1 tsp?) because I like spice. It was great as a 'hamburger' with avacado and tomato on top. This will become one of my regular vegetarian recipes for meatless Mondays. Read More
(13)
Rating: 5 stars
01/27/2014
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 good! very easy to make. Read More
(13)