MUSHROOM BURGERS
Ready to turn over a new burger? I guarantee no one will be missing the beef after tasting these vegetarian burgers. They're moist, tender and full of flavor. -Denise Hollebeke, Penhold, Alberta
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 9 ingredients. Shape into four 3/4-in.-thick patties., In a large cast-iron or other heavy skillet, heat oil over medium heat. Add burgers; cook until crisp and lightly browned, 3-4 minutes on each side. Serve on buns with lettuce and if desired, tomato and mayonnaise.
Nutrition Facts : Calories 330 calories, Fat 13g fat (5g saturated fat), Cholesterol 121mg cholesterol, Sodium 736mg sodium, Carbohydrate 42g carbohydrate (4g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges
MUSHROOM VEGGIE BURGER
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
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
EASY MUSHROOM VEGGIE BURGERS
Make and share this Easy Mushroom Veggie Burgers recipe from Food.com.
Provided by blucoat
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 54.6, Fat 0.6, SaturatedFat 0.1, Sodium 65.6, Carbohydrate 9.1, Fiber 1.4, Sugar 3, Protein 4.5
VEGGIE BURGERS
These veggie burgers get their rich, earthy flavor from mushrooms and nutty quinoa, and are topped with sharp radish sprouts and cool cucumbers. Greek yogurt is a zesty Mediterranean replacement for ketchup. Serve these with our Golden-Beet Salad as a side dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Quinoa Recipes
Number Of Ingredients 15
Steps:
- Pulse mushrooms in a food processor until finely chopped, and transfer to a bowl. Shred zucchini, place on paper towels, and squeeze to remove excess moisture. Add to mushrooms.
- Heat 2 tablespoons oil in a large pan over medium heat. Add shallot 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. Spread yogurt-garlic sauce on cut sides of bun halves. Divide burgers, sprouts, and cucumber among bottom halves. Sandwich with top halves.
EASY VEGGIE BURGERS
These burgers have been tested and approved by my DD. The original recipe is from Chatelaine. The original name of this recipe is "Amazing Veggie Burgers".
Provided by Dreamer in Ontario
Categories Black Beans
Time 13m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Drain and rinse beans with cold water.
- Drain again and pat dry with paper towels.
- Add beans, onions, garlic, egg, 2 tbsp barbecue sauce, Worcestershire sauce, oil, salt and pepper to food processor.
- Pulse until beans are the size of peas.
- Place pulsed mixture into a large bowl.
- Add flour and stir until evenly mixed.
- Add bread crumbs and mix well.
- Add cheese and mix with your hands (mixture is thick).
- Divide mixture into six portions.
- Flour your hands and shape into 1/2-inch thick burgers (if you don't flour your hands the mixture will stick to them).
- The burgers may be refrigerated in a sealed container for 1 day or frozen until ready to grill.
- Oil your grill and preheat grill to medium-high.
- Place burgers on grill.
- Brush with remaining barbecue sauce.
- Barbecue with lid down until hot, turning once, for 8 to 10 minutes.
- Serve on buns with desired toppings i.e. pickles, onions, tomatoes, salsa.
- For vegetarian make sure you use either a vegetarian Worcestershire sauce or the soy sauce.
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