Mushroom Veggie Burgers

The plant-based cuisine movement continues to grow in popularity and this wholesome mushroom veggie burger recipe packs a nutrition and flavour punch! These burgers are full of nutrients and the hearty mushrooms leave you feeling satisfied.

Prep time: 20 minutes
Cook time: 13 minutes
Makes: 5 burgers

Ingredients

  • 1 tsp (5 mL) vegetable oil
  • 2 cups (500 mL) 1 cm x 1cm cubed hearty mushrooms (portobella, shiitake, crimini)
  • 1 cup (250 mL) diced zucchini
  • 1/2 cup (125 mL) onion, minced
  • 1 19 fl oz can (540 mL) black beans, drained and rinsed
  • 2 eggs, beaten
  • 3/4 cup (180 mL) panko breadcrumbs
  • 1 tbsp (15 mL) Montreal steak spice
  • 1 tsp (5 mL) garlic powder
  • 1 tsp (5 mL) vegetable oil

Directions

Heat oil in a large non-stick skillet over medium-high heat. Stir in mushrooms, zucchini and onions, cook for 3 minutes. Set aside in a large bowl and allow to cool for 5 minutes.

In a medium sized bowl, mash 3/4 of the black beans (around 1 ½ cups) with a fork or potato masher. Add into the large bowl with the mushroom mixture. Next, stir in remaining black beans, eggs, breadcrumbs, steak spice and garlic powder. Mix until well combined and let sit for 10 minutes.

Form burgers by squeezing 1/2 cup (125 mL) of the burger mixture in your hand and forming a patty, make sure to press the burgers together tightly.

Heat oil in a large non-stick skillet over medium-low heat. Cook burgers for 5 minutes on each side making sure to flip gently. Cook until golden brown on each side.

Serve and dress the burger however you like.

Enjoy!

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Blended Lamb Harissa Burgers

Lamb is actually a perfect candidate for Blend and Extend, because it’s a bit fattier than ground beef and has a heftier price tag, which means that substituting part of the meat with finely chopped crimini mushrooms is good for both your waistline and your budget.

Recipe and photo by Isabelle of Crumb: A Food Blog

Prep Time: 10 mins. | Cook Time: 10 mins. | Serves: 4

Ingredients

200g crimini mushrooms, roughly chopped
400g ground lamb
¼ cup finely chopped fresh cilantro
¼ cup finely diced red onion
1 tbsp harissa paste
½ tsp salt
½ tsp fresh ground black pepper
4 pita buns (or regular hamburger buns)
Arugula sprouts, for garnish
Garlic-Yogurt Sauce:
½ cup full-fat plain yogurt
2 cloves garlic, finely minced
½ tsp salt

Method

1. Using a food processor, pulse the mushrooms until very finely chopped.
2. In a large mixing bowl, combine the ground lamb, chopped mushrooms, cilantro, onion, harissa paste, salt and pepper. Using your hands, mix until well combined, then shape into four large patties. Cover and refrigerate for 30 minutes.
3. Meanwhile, make the garlic-yogurt sauce by whisking together the yogurt, garlic and salt in a small bowl. Cover and refrigerate until ready to serve.
4. Preheat a lightly oiled gas or charcoal grill (or, if you prefer, you can use a lightly-oiled cast-iron grill pan or a countertop griddle on medium-high heat).
5. Once the grill is good and hot, cook the burgers for 4-5 minutes per side, or until they’re well-browned on the outside and an instant-read thermometer registers an internal temperature of 160F.
6. Serve the burgers in pita buns topped with a dollop of garlic-yogurt sauce and a generous pinch of arugula sprouts.Note: These patties are a little more fragile than a more traditional burger patty, so handle them gently when flipping. I find you get the best results if you only flip them once, halfway through the cook time.

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Mozzarella Mushroom Blended Burger with Caramelized Onions

There are few burger combinations as classic as mushrooms and mozzarella. Using the Blend and Extend technique, these fresh mozzarella blended mushroom burgers with caramelized onions are a new take on an old favourite.

Recipe and photo by James of From James to Jamie.

Prep Time: 15 minutes | Cook Time: 35 minutes

Ingredients

200 g. cremini mushrooms
400 g. extra lean ground beef
½ tsp. salt, dash of pepper
medium yellow onion, halved and sliced
1 tbsp. butter
1 tbsp. balsamic vinegar
Extra virgin olive oil
4 brioche buns
4-8 slices fresh mozzarella
Mayonnaise
BBQ sauce (optional)

Method

1. Blend/pulse your mushrooms until fine in a food processor.
2. Cook the mushrooms on a griddle (or in a large frying pan) over medium heat for about 4-5 minutes, stirring often. Set aside to cool.
3. Give the griddle a quick wipe-down, turn it down to low-medium, and toss on your sliced onions along with the butter. Cook for about 15-20 minutes, stirring often, until soft and golden.
3. While the onions are cooking and once the mushrooms have cooled, combine the mushrooms together with your ground beef in a prep bowl. Stir until well-combined and form into four patties. Place the patties on a plate, cover, and place in the fridge.
4. Once the onions are the right texture and colour, add the balsamic vinegar and cook another two minutes, stirring often. Remove from the griddle and set aside.
5. Wipe down your griddle, turn it back up to medium, then add a small lug of oil and spread it around.
6. Combine together your salt and pepper in a small prep bowl, then sprinkle roughly half of your seasoning on the tops of your burgers. Place the burgers on the griddle with the seasoned side facing down.
7. After about 4 minutes, season the tops of the burgers with the other half of your salt/pepper mix, then flip. Cook an additional 3-5 minutes until no pink remains.
8. Construct your burgers by applying mayo to both sides of your buns, then adding the patties and topping with 1-2 slices of fresh mozzarella and your caramelized onions.
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Grilled Turkey & Mushroom Pesto Burgers

Recipe courtesy of Renee from Sugarbean.

Ingredients

1 tbsp olive oil
1 cup cremini mushrooms, diced small
1 medium onion, diced small
1 pound (454 grams) lean ground turkey
1 egg, beaten
1 tbsp pesto
1/2 tsp salt
fresh pepper
4 fresh Kaiser buns
sliced tomatoes
lettuce
cheddar slices
cooked bacon
pesto mayo (mix equal amounts of pesto and mayo together)

Method

1. To make onion jam, heat olive oil over medium/high heat in medium size sauce pan. Add onions, stirring well, reduce heat to medium/low and stir in salt. Cook until translucent, stirring often.
2. Reduce heat to low and cook for 20 minutes, scraping up brown bits every so often. You may need to add a bit more olive oil if it seems too dry.  Add the balsamic vinegar and brown sugar and cook about 20 minutes longer, over low heat, stirring often. Once soft and jammy, let cool and set aside.

3. Meanwhile, toss the sliced mushrooms in a large bowl with olive oil, balsamic vinegar, salt, pepper and thyme. Place on a parchment-lined bake sheet and roast in a preheated 400*F oven for about 20 minutes, until golden. Remove from oven and set aside.
4. Mix the goat cheese with lemon zest, thyme and salt.
Lay the sheet of puff pastry onto a parchment-lined bake sheet. With a sharp knife, score the perimeter of the pastry about 1 inch all around. Using a fork, poke holes all around inside the border – this will ensure the pastry doesn’t rise in the inside, but it does around the edges.
5. Spread the onion jam  evenly in the middle. Top with roasted mushrooms and goat cheese. Bake at 400*F for about 20 -25 minutes. Garnish with pea shoots. Serves 2 for main or 4 for appetizer.
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Turkey Stuffed Mushroom Burger

Recipe and photo by Louisa of Living Lou

Prep Time: 10 mins. | Cook Time: 20 mins. | Serves: 4

Ingredients

4 medium sized Portabella mushrooms, stems removed and ribs scooped out
450g ground turkey
6 rashers of bacon, cut in 1 inch pieces
3 cloves garlic, finely diced
¼ cup cream cheese
2 green onions, sliced
olive oil for brushing mushrooms
shredded mozzarella cheese for topping

 

Method

1. In a frying pan over medium heat, fry bacon for 5-7 minutes. Remove from pan and set aside.
2. In the same pan, cook and crumble turkey for 5 minutes, or until fully cooked. Add in garlic, sauté for another minute.
3. Turn heat down to low and return bacon to pan. Stir in cream cheese and allow it to melt. Finally, stir in the green onions.
4. Brush the Portabella mushrooms with a little olive oil.
5. Using an ice cream scoop, scoop the turkey mixture into the mushroom caps and sprinkle with Mozzarella cheese.
6. Heat the barbecue on low heat. Place mushroom caps on grill and cook for 2 minutes covered. Uncover and cook for another minute. Finally, cover again and cook for another 2 minutes.
7. If cheese hasn’t fully melted yet, move mushroom caps to the upper part of the grill and cook for another 2-4 minutes.
8. Serve with a toasted bun and your favourite toppings.

 

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