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Mushroom Burgers

These hearty, healthy “burgers” get an unexpected crunchiness from the addition of oat bran. The burgers call for such accompaniments as a tossed spinach salad garnished with crumbled cheese or garlicky croutons and a simple custard or pudding for dessert. Instead of wine, you might pair these with a flavorful stout ale.

Ingredients: 

Ingredients: 

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1 ½ cups cubed mushrooms (5 oz.), preferably portobellos
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3 extra-large eggs, beaten
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½ cup oat bran
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8 oz. low-fat Swiss cheese, such as Jarlsberg, shredded
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½ cup chopped parsley
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3 Tbs. vegetable oil for pan-frying

Instructions: 

1. Combine mushrooms, beaten eggs, oat bran, shredded cheese, parsley, and salt and pepper in large mixing bowl. Shape mixture by hand, pressing ingredients together into burgers.

2. Heat large skillet over medium heat. When hot, add 2 tablespoons oil, place several burgers at a time in skillet and pan-fry for 3 to 4 minutes, or until golden. Turn over, and pan-fry second side until golden. Remove from heat, and drain on paper towels. Repeat, adding remaining oil, until mixture is gone.

3. To serve, arrange burgers on plate, and garnish with parsley and cheese, if desired.

Wine Suggestions
These burgers are earthy and comforting. Match them up with a simple side of steamed greens or roasted root vegetables, and you’ve got a super wine-friendly meal. Pinot Noir is especially complementary to mushrooms, and the state of Oregon is home to many superb makers of Pinot Noir.

Nutrition Information: 

Calories: 
230
Protein: 
23 g
Total Fat: 
12 g
Saturated Fat: 
4 g
Carbohydrates: 
11 g
Cholesterol: 
195 mg
Sodium: 
410 mg
Fiber: 
2 g
Sugar: 
1 g
Yield: 
Serves 4

Comments on this Recipe

Really yummy! The only successful patties I have ever made. Yeah!

Quick question - Did you cook the oat bran before adding it or did you use oat bran cereal? Silly question but I'm a bit confused!

Love these burgers - they are "earthy" tasting because of the mushrooms, great mellow flavor. They are nice for lunch as well. don't get frustrated if they are a bit crumbly when you try to shape them( i use a whole 8 oz mushroom container,so as not to have odd leftover - white button or crimini, whatever i have on hand). I find it impossible to shape them into burgers prior to putting in the frying pan. I shape one at a time by squeezing a handful together, then carefully plop each into the hot frying pan -- the cheese and egg will do the rest!

Sounds good, FYI jarlsberg is a Norwegian cheese not Swiss, did you mean gruyere or emmental perhaps?