Mushroom Burgers – the vegetarian dish that even die-hard meat lovers can’t resist. These thick, juicy mushroom patties pack so much savoury, umami flavour into every bite, you won’t even miss the beef. Topped with melty cheese, roasted veggies, and a crisp breadcrumb coating, it’s a mouthwateringly delicious burger experience.
About the Recipe
Don’t settle for bland, boring veggie patties. This mushroom burger recipe transforms simple ingredients into an incredibly satisfying, flavour-packed meal. The meaty mushrooms soak up garlic, thyme and olive oil as they roast. Then they’re stacked with melty cheese, roasted red pepper slices, and a crispy, bright breadcrumb-parsley topping. You won’t miss the meat at all.
Why You’ll Love This Recipe
These mushroom burgers hit all the right notes – savoury, juicy, crispy and creamy all in one amazing handheld package. The combination of earthy mushrooms, tangy goat cheese, sweet roasted peppers and fragrant herbs makes them taste like they came from an upscale bistro. But they’re easy enough for a weeknight meal. You’ll love their satisfying, umami-rich flavor and that irresistible crispy breadcrumb crust.
Mushroom Burger
Cooking Tips
– Use thick, meaty portobello or cremini mushroom caps for the patties. They hold their shape better.
– Don’t move the mushrooms while roasting so they get a nice sear.
– Freshly grated lemon zest takes the crispy coating over the top.
– Go for soft, creamy goat cheese that will melt beautifully.
Serving and Storing Suggestions
These mushroom burgers are best served immediately while the cheese is still melty and topping is crisp. Let cool slightly before eating. Makes 4 large patties, serving 2-4 people. Total prep and cooking time is around 40 minutes. Leftovers can be refrigerated for 2-3 days and reheated, but the topping may get soggy.
Similar Recipes
- Black Bean Burgers
- Lentil Sloppy Joes
- Grilled Portobello Mushroom Caps
- Veggie Grain Bowls
- Roasted Veggie Sandwiches
Nutrient Benefits
Not only delicious, but mushrooms are packed with nutrients. They’re a great source of B vitamins, antioxidants, copper and selenium. The arugula provides vitamin K and C. With protein from the cheese and fiber from the breadcrumbs and veggies, this meatless burger has it all.
Mushroom Burger
Ingredients
- 4 Mushrooms (large, flat)
- 4 Garlic Cloves (finely chopped)
- 2 tbsp Thyme (chopped)
- 3 tbsp Olive Oil
- 1 Red Capsicum (cut into 4 large slices and roasted)
- 150 gms Cheese (cut into 4 thick slices (preferably Goat's Cheese))
- 50 gms Butter
- 125 gms Fresh Breadcrumbs
- Grated Rind of 1 Lemon
- 4 tbsp Parsley (finely chopped)
- Salt as per taste
- Pepper
To Serve:
- Large Burger Buns - 2
- Rocket Leaves - 100 gms
Instructions
- Place the mushrooms in a baking tray.
- Sprinle them with garlic and thyme.
- Drizzle over the olive oil and cook in a preheated oven at 200C/400F for 10 minutes.
- Place a slice of red capsicum and a slice of the cheese on each mushroom.
- Heat the butter in a nonstick frying pan.
- Fry the breadcrumbs, lemon rind and parsley for about 3 minutes.
- Spoon the breadcrumb mixture over the mushrooms.
- Season well with salt and pepper.
- Return the burgers to the oven and roast for another 5 minutes until the top is golden and the cheese has started to melt.
- Halve the buns and toast them.
- Top each half with rocket leaves and a mushroom.
- Garnish with extra rocket leaves.
- Serve.
Frequently Asked Questions
Can I use a different type of cheese?
Without a doubt. Goat cheese gives a nice tang, but any semi-soft, melty cheese like provolone, fontina or even cheddar would be tasty too. Avoid very hard, aged cheeses that won’t melt well.
What if I can’t find fresh thyme?
No problem. Substitute 1 teaspoon of dried thyme for the fresh, or try another fresh herb like rosemary or oregano. The aromatic herbs add so much flavor.
How do I prevent the patties from falling apart?
Be gentle when handling the mushroom caps, and let them cool slightly before assembling the burgers so they can firm up a bit. The breadcrumb topping also helps hold everything together.
Can these be made ahead of time?
The components can be prepped in advance, like roasting the mushrooms and peppers earlier in the day. But the breaded topping is best added right before serving so it stays crisp.
What do you recommend serving on the side?
Keep it simple with crispy baked fries or sweet potato wedges. A fresh green salad with vinaigrette would also make a nice, light accompaniment.
1 comment
I have nowhere around here to get goats cheese, but the smoked provolone I did use seemed to work just fine. I used portabello mushrooms since it didn’t specify. Super good.