Best Mushroom Veggie Burgers Recipes

GRILLED VEGGIE-PORTOBELLO MUSHROOM BURGERS

Steps:

• Place the mushrooms, eggplant, winter squash, and zucchini into a shallow bowl or baking dish. Drizzle with the balsamic vinaigrette, turning to coat evenly. Cover, and refrigerate at least 2 hours, or up to 24 hours, stirring occasionally.
• Preheat grill to medium-high heat.
• Drain vegetables and discard marinade. Place vegetables on preheated grill, and cook until lightly browned, turning once, or about 3 minutes on each side. (Note that cooking times vary between grills.) Sprinkle the mushrooms with blue cheese, and let the cheese melt slightly.
• Open the 6 hamburger buns and divide the eggplant, squash, and zucchini among bottom halves. Place the portobello mushrooms on top of the vegetables, cheese side up. Top with the remaining 6 hamburger bun halves. If necessary, use toothpicks to hold the buns in place. Serve immediately.

EASY MUSHROOM VEGGIE BURGERS

Steps:

• Coat a large skillet with cooking spray, and place over medium heat. Add mushrooms and onions; cook and stir for about 4 minutes, just until mushrooms begin to give up their juices. Stir in bread cubes and steak sauce; cook and stir 1 minute. Remove mixture from pan, and set mixture aside to cool. Wipe pan clean.
• Beat egg, and mix into mushroom mixture. Season to taste with salt and pepper.
• Coat skillet with cooking spray, and place over medium heat. Form 6 patties by hand and place into skillet. Brown one side, flip over, and brown other side. Serve.

QUINOA AND MUSHROOM VEGGIE BURGERS

Steps:

• Pulse mushrooms in a food processor until finely chopped or use the grater attachment if, like mine, your processor doesn't do mushrooms well. Transfer to a bowl.
• Shred zucchini and remove excess moisture with paper towells. Add to mushrooms.
• Heat 2 tablespoons oil in a large pan over medium heat.
• Add shallot/onion and red-pepper flakes, and cook until softened, about 2 minutes.
• Add mushrooms and zucchini, and cook until tender, about 2 minutes.
• Remove from heat, and add Parmesan, quinoa, and salt.
• Season with pepper.
• Let cool completely, then stir in egg and breadcrumbs.
• Cover, and refrigerate until cold and firm, about 1 hour.
• Heat remaining 2 tablespoons oil in a large nonstick skillet over medium heat.
• Shape mixture into six 1/2-inch-thick patties, pressing firmly.
• Cook in batches until golden brown and cooked through, about 3 minutes per side.
• Wipe pan clean, and return to medium heat.
• Brush cut sides of buns with oil, and heat buns, cut sides down, until toasted, about 1 minute.
• Assemble burgers and enjoy!

MUSHROOM-SWISS VEGGIE BURGERS

Steps:

• Heat gas or charcoal grill. Place vegetable burger on grill over medium heat. Cover grill; cook 6 to 9 minutes, turning once, until thoroughly heated.
• Divide mushrooms evenly onto patties; top with cheese. Cover grill; cook 1 to 2 minutes longer or until cheese is melted. Spread 1 tablespoon mayonnaise on each bun. Serve patties in buns with tomatoes, lettuce, ketchup and mustard.

RED BEAN AND MUSHROOM VEGGIE BURGERS

Steps:

• Heat the oil in a large pan and cook the onion and garlic over a moderate heat, stirring, until softened.
• Add the spices and cook for a further minute, stirring continuosly.
• Add the mushrooms and cook, stirring, until softened and dry then remove from heat.
• Stir the mashed kidney beans into the pan, with the fresh cilantro and some salt & pepper.
• Using floured hands, form the mixture into four flat burger shapes (if the mix is too sticky to handle, mix in a little flour).
• Brush the burgers with oil and cook on a hot BBQ or under a preheated grill (broiler) for 8-10 minutes, turrning once, until golden brown.

MUSHROOM-BLACK BEAN VEGGIE BURGERS

Steps:

• 1. Prepare grill - medium hot.
• 2. Heat the oil in a large skillet over medium-high heat. Add onions and cook until golden. Add mushrooms, garlic and cumin and cook, stirring until mixture has evaporated the liquid, but do not burn.
• 3. Spoon the mushroom mixture into a food processor and add the black beans. Process/Pulse until well combined but still chunky.
• 4. Spoon mixture into a boil and add goat cheese, if using. and bread crumbs. Add salt and pepper to taste.
• 5. Wet hands and for the mixture into 6 burgers. Mist both sides with nonstick cooking spray. Grill the burgers until crisp and heated through (this can be done in a non-stick skillet on the stove top). Serve the burgers on buns with lettuce, tomato, avocado and the salsa.

MUSHROOM VEGGIE BURGERS

Steps:

• Heat olive oil in 12" skillet over moderately high heat for 1 minute. Add chopped onion and garlic and saute, stirring occasionally, until limp and golden- about 3 minutes.
• Add mushrooms and saute, stirring now and then, until mushrooms soften and brown- about 4 minutes. Transfer mushroom mixture to a large bowl and cool 10 minutes.
• Using wooden spoon, mix salt, pepper and bread crumbs into mushroom mixture. Add egg whites and mix thoroughly.
• Scoop up mixture by 1/2-cup measure, then using hands, shape into 4 patties about 3/4" thick.
• Wipe out skillet, spray with nonstick spray, and set over moderate heat. Add patties and brown about 3 minutes on each side.
• Serve on buns and add desired condiments.