Best Ultimate Mushroom Burger Recipes

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MUSHROOM VEGGIE BURGER



Mushroom Veggie Burger image

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.

Provided by Chef John

Categories     Main Dish Recipes     Burger Recipes     Veggie

Time 45m

Yield 6

Number Of Ingredients 12

2 tablespoons olive oil
3 (8 ounce) packages sliced fresh mushrooms
½ onion, finely chopped
4 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried oregano
⅔ cup rolled oats
¾ cup dry bread crumbs
2 eggs, beaten
½ cup freshly shredded Parmigiano-Reggiano cheese
2 tablespoons olive oil

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 254.5 calories, Carbohydrate 22.5 g, Cholesterol 66.8 mg, Fat 14.2 g, Fiber 3.1 g, Protein 11.4 g, SaturatedFat 3.2 g, Sodium 630.3 mg, Sugar 3.7 g

MUSHROOM BURGERS



Mushroom Burgers image

Provided by Food Network

Time 50m

Yield 4 burgers

Number Of Ingredients 13

2 tablespoons olive oil, divided
1 large shallot, finely chopped
2 pounds portobello mushrooms, finely chopped
1/2 cup button mushrooms (roughly chop)
2 garlic cloves, minced
1/2 cup carrots, minced
1/4 bunch of Italian parsley, washed, stems removed, finely chopped
2 cups fresh bread crumbs (about 3 slices)
1 egg
1 1/2 tablespoons balsamic vinegar
Salt and pepper to taste
4 ounces Stilton cheese, crumbled
Hamburger buns

Steps:

  • In a small saute pan over medium heat, heat 1 tablespoon olive oil and saute shallot until translucent. Add mushrooms, garlic, carrots and saute for 10 to 15 minutes, until most of the liquid from mushrooms has evaporated. Remove from heat and pour mixture into a large bowl. Let cool. Stir in parsley, bread crumbs, egg, balsamic vinegar and salt and pepper to taste. The mixing spoon should stand in the mixture. If not, add more bread crumbs Preheat oven to 400 degrees F.
  • Shape mushroom mixture into 4 burgers. Heat remaining oil in a large saute pan over medium high heat and sear until golden on both sides. Crumble cheese over the top and place pan in oven for 15 minutes until lightly browned. Remove each burger to a bun and serve with traditional garnish of sliced onion, tomato and fries.

WORLD'S GREATEST MUSHROOM-ONION BURGERS



World's Greatest Mushroom-Onion Burgers image

I love a great burger... in fact even if I were mega-rich and could eat the priciest food available, burgers would still be gracing my meals more often than anything else I can think of! I've heard of $24 dollar gourmet burgers and such... but you can make this for a whole lot less money and still be in burger heaven... Another fabulous comfort food fix from "Great Food From Mom's Diner".

Provided by Christmas Carol

Categories     Lunch/Snacks

Time 50m

Yield 5 serving(s)

Number Of Ingredients 12

4 tablespoons butter or 4 tablespoons margarine
1 large onion, chopped
6 ounces mushrooms, chopped
1 1/2 lbs ground sirloin
1 1/2 teaspoons salt
1 teaspoon fresh ground black pepper
1 tablespoon A.1. Original Sauce
flour (for dredging)
2 tablespoons olive oil (preferably extra-virgin)
5 large kaiser rolls, lightly toasted
cheese, of your choice (optional)
sour cream (optional)

Steps:

  • In a large, heavy skillet, melt butter or margarine.
  • Cook onions over medium-low heat until golden brown.
  • Add the mushrooms and continue cooking until mushrooms are tender.
  • Let sit until cool enough to handle.
  • In a large bowl, mix the sirloin, salt, pepper, steak sauce, and onion-mushroom mixture.
  • Form into 5 burgers.
  • In same skillet, heat olive oil over medium heat.
  • Dredge burgers in flour and cook until desired doneness, turning once.
  • Add cheese (if desired) and melt atop burger.
  • Top with a dollop of sour cream.

PORTOBELLO MUSHROOM BURGERS



Portobello Mushroom Burgers image

The steak of veggie burgers. Serve on a bun with lettuce, tomato, and aioli sauce. Oh yeah!

Provided by Bob Cody

Categories     Main Dish Recipes     Burger Recipes     Veggie

Time 35m

Yield 4

Number Of Ingredients 8

4 portobello mushroom caps
¼ cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste
4 (1 ounce) slices provolone cheese

Steps:

  • Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
  • Preheat grill for medium-high heat.
  • Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.

Nutrition Facts : Calories 203.2 calories, Carbohydrate 9.8 g, Cholesterol 19.6 mg, Fat 14.6 g, Fiber 2 g, Protein 10.3 g, SaturatedFat 5.8 g, Sodium 259.5 mg, Sugar 4.4 g

ULTIMATE MUSHROOM BURGER



Ultimate Mushroom Burger image

The Certified Angus Beef Company is based in our small town. They employ lots of great people, and have wonderful suggestions for fabulous ways to use the product they market!

Provided by Cook4_6

Categories     Cheese

Time P20DT20m

Yield 6 serving(s)

Number Of Ingredients 8

3 lbs certified angus ground chuck
salt and pepper
6 portabella mushrooms, cleaned and stemmed
olive oil, as needed
3 tablespoons butter
8 cups sliced mushrooms
1/4 cup sherry wine
1/3 lb grated smoked gouda cheese

Steps:

  • Season ground chuck with salt and pepper, portion into 8-ounce (225 g) patties and grill to desired doneness.
  • Brush both sides of whole portabellas with olive oil, season lightly with salt and pepper and grill approximately 10 minutes per side.
  • Melt butter in a medium fry pan. Add sliced mushrooms and sherry, and cook for about 8-10 minutes over medium heat.
  • To assemble, top each portabella with a burger, mushroom slices and grated Gouda cheese. Move to the top shelf of grill and close lid until cheese is soft and slightly melted.

Nutrition Facts : Calories 737.7, Fat 52, SaturatedFat 23.6, Cholesterol 200.5, Sodium 401.2, Carbohydrate 8.2, Fiber 2, Sugar 4.9, Protein 50.4

MUSHROOM SWISS BURGERS



Mushroom Swiss Burgers image

These skillet burgers from Mrs. James Bowles of Ironton, Ohio are perfect cold weather food. Heaping with mushrooms and the wonderful flavor of Swiss cheese, these burgers really deliver. This recipe is sure to become a family favorite.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 6

1-1/2 pounds ground beef
1 pound sliced fresh mushrooms
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup water
6 slices Swiss cheese
6 hamburger buns, split

Steps:

  • Shape beef into six patties. In a large skillet, cook patties over medium-high heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Remove to paper towels; drain, reserving 2 tablespoons drippings. Saute mushrooms in drippings until tender. , Meanwhile, in a microwave-safe bowl, combine soup and water. Cover and microwave on high for 2-1/2 to 3-1/2 minutes or until heated through. , Return patties to the skillet. Stir in soup mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. , Top each patty with a slice of cheese. Remove from the heat; cover and let stand until cheese is melted. Serve on buns topped with mushrooms.

Nutrition Facts :

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