VEGGIE BURGERS WITH MUSHROOMS
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 burgers
Number Of Ingredients 14
Steps:
- Smash the beans in a bowl with a potato masher or fork until slightly chunky. Add the onion, walnuts, carrot, 1/2 cup breadcrumbs, scallions, parsley and 1 teaspoon Worcestershire sauce. Season with salt and pepper and mix with your hands until combined.
- Spread the remaining 1/2 cup breadcrumbs on a plate. Form the bean mixture into 4 patties; lightly coat with the breadcrumbs, shaking off any excess. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the patties and cook until golden and slightly crisp, 2 to 3 minutes per side. Transfer the burgers to a plate.
- Heat the remaining 1 tablespoon oil in the same skillet over medium heat. Add the mushrooms and the remaining 1 teaspoon Worcestershire sauce; season with salt and pepper and cook until the mushrooms are slightly wilted, 3 to 4 minutes. Serve the burgers on the English muffins with mayonnaise and/or mustard, baby greens and mushrooms.
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
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
MUSHROOM VEGGIE BURGERS
I found this on RecipeGirl.com. She says these are so meaty and juicy, you'd swear they were made with beef. I haven't tried this yet but will when I buy more portobello's.
Provided by CJAY8248
Categories Low Cholesterol
Time 30m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 204.4, Fat 5.3, SaturatedFat 0.9, Cholesterol 0.3, Sodium 707.9, Carbohydrate 31.9, Fiber 3.7, Sugar 6, Protein 8.9
CHICKPEA-MUSHROOM BURGERS
These 10-ingredient gluten-free and vegan burgers are crisped up like a smash burger in the oven. We would never say that you HAVE to put cheese on them, but let's just say we highly recommend it.
Provided by Chris Morocco
Categories Chickpea Mushroom Quinoa Olive Oil Garlic Paprika Cheese Mayonnaise Mustard Lettuce Pickles Vegan #cook90 Wheat/Gluten-Free Vegetarian Dinner Winter Bake Freeze/Chill Sunday Stash miso
Yield Makes 8
Number Of Ingredients 12
Steps:
- Cook quinoa in a large saucepan of lightly salted boiling water, stirring occasionally, until tender, 8-10 minutes. Drain well and let cool at least 10 minutes.
- Meanwhile, heat 1/4 cup oil in a large nonstick skillet over medium-high. Add chickpeas (make sure they are well drained) and cook, tossing occasionally, until lightly browned, 8-10 minutes. Add garlic powder and paprika and toss a few times to coat. Transfer to a large bowl and let cool about 5 minutes.
- Add mushrooms, tahini, miso, and 1/4 cup oil to bowl with chickpeas and mash with a potato masher or fork to combine. Add quinoa and flour and mash until mixture holds together when squeezed in your hand. Taste and season with salt if needed. Form into 8 patties and arrange on a parchment-lined rimmed baking sheet. Freeze until firm, about 2 hours. At this point, the patties can be baked, or they can stay frozen up to 3 months. Transfer to resealable freezer bags or layer in an airtight container with sheets of parchment between patties.
- Preheat oven to 425°. Drizzle frozen patties generously with oil on both sides on a rimmed baking sheet. Bake patties until browned and crisp, 25-30 minutes. Place a slice of cheese on top of each patty and bake until cheese is melted, about 1 minute.
- Spread mayonnaise and mustard on cut sides of buns (if using). Place burgers on bottom buns. Top with lettuce and pickles (if using) and close up burgers.
- Do Ahead: Patties can be made 3 months ahead. Transfer to a resealable freezer bag and freeze.
More about "mushroom veggie burgers recipes"
MUSHROOM VEGGIE BURGER (WITH BLACK BEANS) - EATING …
From eatingeuropean.com
4.8/5 (10)Total Time 20 minsCategory Main Course, VegetarianCalories 188 per serving
- Add mushrooms and cook for about 5 minutes until mushrooms are softened but all the moisture has evaporated
MUSHROOM BURGER - VEGAN HEAVEN
From veganheaven.org
MUSHROOM VEGGIE BURGERS - RECIPEGIRL
From recipegirl.com
20 BEST VEGGIE BURGER RECIPES
From allrecipes.com
MUSHROOM VEGGIE BURGER RECIPE (VEGAN AND GLUTEN …
From thespruceeats.com
3.9/5 (418)Total Time 20 minsCategory Lunch, Dinner, Entree, SandwichCalories 365 per serving
SOUP, CHEESE SCONES, MUSHROOM BURGERS: JOE WOODHOUSE’S …
From theguardian.com
VEGGIE BURGERS | ALLRECIPES
MUSHROOM AND BLACK BEAN BURGERS WITH GLAZED ONIONS ARE FULL OF …
From washingtonpost.com
MUSHROOM VEGGIE BURGER | MUSHROOM RECIPES - MUSHROOM COUNCIL
From mushroomcouncil.com
IRRESISTIBLE ZUCCHINI MUSHROOM BURGERS RECIPE - BURGERRECIPES.INFO
From burgerrecipes.info
VEGGIE BURGER RECIPES
From allrecipes.com
VEGETARIAN MUSHROOM BURGER RECIPE WITH SWISS CHEESE ~ …
From macheesmo.com
PORTOBELLO MUSHROOMS BURGER VEGGIE | XX PHOTOZ SITE
From xxphotoz.com
MUSHROOM VEGGIE BURGERS (VEGAN + GLUTEN FREE) - FROM MY BOWL
From frommybowl.com
VEGETARIAN PORTOBELLO MUSHROOM BURGER RECIPE — EAT …
From eatthis.com
MUSHROOM VEGGIE BURGERS | SAVORY
From savoryonline.com
VEGAN KETO VEGGIE BURGERS | THE DINNER BELL
From thedinnerbell.recipes
MUSHROOM & BLACK BEAN VEGGIE BURGERS | MUSHROOM RECIPES
From mushroomcouncil.com
#30-minutes-or-less #time-to-make #course #preparation #healthy #main-dish #low-fat #dietary #low-cholesterol #low-saturated-fat #low-calorie #low-in-something
You'll also love