how to make the best Mushroom Burgers ever
Updated: Jul 31
Grade: Easy: Less than 20 minutes
Taste Test: Awesomely vegan, but tasty enough for meat-eaters to love
Who doesn’t love a burger? This recipe calls for mushrooms instead of meat. Personally I adore mushrooms in all their varieties. This recipe is quick, healthy and delicious. I got the basic recipe from #KrissCarr, who is one of the top wellness bloggers, and who I have to thank for the idea. I altered her recipe slightly to suit my own tastes and blended the garlic and ginger (in the Indian way) first and sautéed the mushrooms to bring out the flavors. I replaced the wheat germ for cooked lentils.
250g or 15 medium sized white button mushrooms (wipe cleaned with a damp paper towel and chopped)
1 large zucchini (wipe cleaned with a damp paper towel and chopped)
2 cloves garlic, peeled
1 inch fresh ginger peeled with the edge of a teaspoon and finely sliced,
2 tsp of water
1 tablespoon fresh cilantro, chopped,
2 tablespoons sliced almonds
5 tablespoons raw sunflower seeds
5 tablespoons cooked lentils
4 tbs oil for cooking (I prefer coconut oil or olive oil)
1 teaspoon of Tamari or soy sauce
Salt and pepper to taste.
Place the chopped zucchini in a bowl with a sprinkle of salt (this will release any moisture the zuccini tends to hold). Leave for 10 minutes, then squeeze out any excess water onto a paper towel.
With 2 teaspoons of water place the ginger slices and garlic into a blender and mix to a thick paste.
Cook the mushrooms in a frying pan with 2 tbs of oil and salt and pepper to taste, for 5 minutes. Put the lid on after 2 minutes, so they don’t burn or brown too much, but cook in their own juices.
Stir in the ginger and garlic paste and simmer for 3 minutes with the lid on.
Add the squeezed zucchini and fresh cilantro mix with a wooden spoon and cook for 3 minutes with the lid on. Cool for 10 minutes.
Meanwhile heat the almonds and sunflower seeds for 5 minutes in a pan on a low heat, stir them around so they don’t burn.
Spoon the vegetable mixture into a blender, then add the sunflower seeds and almonds and blend until it is the texture of course breadcrumbs.
Stir the mixture to the cooked lentils and then add the tamari/soy sauce.
Form the mix into patty or hamburger shapes.
Fry in a little oil on both sides until browned.
Serve in a bun with a thin slice of cheddar or mozzarella cheese and salad of your choice. Or serve without the bun with a side salad. Add fries if you love them.
Chefs Tips and Tricks
Choose mushrooms that are unblemished by brown marks and dents.
When preparing for use, clean every bit of soil off the mushrooms with a damp paper towel & slice the brown end off the button mushroom, leaving the white stalk to use in the recipe.
Do not soak in water first, mushrooms are like sponges and you do not want a soggy burger mix.
The large portabella mushroom, wiped cleaned and chopped can be used in place of button mushrooms.
You can buy a press for making burger shapes here.
White button mushrooms contain antioxidants, potassium, selenium, amino acids, vitamin D, riboflavin, phosphorus, zinc, folate, and manganese.
In Spain the biggest producers of button mushrooms are from ‘La Manchuela’, in the Southeast, and ‘La Rioja’, in the Northeast.
In the UK button mushrooms are grown all over the island, click this link to find out more
In the USA in Worthington, Armstrong County, the biggest growers, used to be located more than 300 feet underground, in a maze of tunnels. It has stopped growing in tunnels, but the area is still famous for its mushroom growing.
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