Marvellous mushroom burgers

Marvellous mushroom burger

I made these veggie burgers a couple of weeks ago from a recipe I clipped out of a magazine eons ago. (Yes, I am a compulsive recipe collector.)

I was drawn to the recipe because it used mushrooms (which I love), and also courgette (zucchini), which I have an oversupply of at the moment. (Our tomatoes may all be getting blight in this our third rainy summer in a row, but at least the courgettes are growing like mad.)

The recipe originally called for an egg and 1/4 cup of ricotta cheese. I used a bit of arrowroot dissolved in water for the egg, and tahini thinned with water for the cheese.

The burgers turned out great! They didn’t fall apart in the pan, like veggie burgers are prone to do, and had a nice moist texture and delicious flavour. Mr Thrifty and I liked them so much that I made them again a few days later.


Marvellous mushroom burgers

British American
1 tablespoon olive oil 1 tablespoon
60g onion, finely chopped 1/2 cup
2 cloves garlic, minced 2
225g mushrooms, finely chopped 3 cups
100g coarsely grated courgettes (zucchini) 1 cup
2 tablespoons steak sauce 2 tablespoons
1/4 teaspoon dried basil 1/4 teaspoon
1/4 teaspoon dried oregano 1/4 teaspoon
100g wheat germ 3/4 cup
50g quick oats 1/2 cup
60ml water 1/4 cup
2 tablespoons tahini 2 tablespoons
1 teaspoon arrowroot 1 teaspoon
to taste salt and freshly ground pepper to taste

1. Heat olive oil in a heavy skillet and saute onion over medium heat for 5 minutes. Add garlic, saute another minute. Then add mushrooms and courgette (zucchini) and saute until excess moisture has evaporated. Add steak sauce, basil and oregano and set aside to cool.

2. In a large mixing bowl, combine wheat germ and oats.

3. Put tahini into a small bowl, and stir in two tablespoons of the water until smooth. In another small bowl, mix remaining two tablespoons of water and arrowroot.

Mushroom burgers in the pan

4. Add sauteed vegetables to wheat germ / oat mixture and mix well. Then add tahini and arrowroot mixtures and mix thoroughly. Season to taste with salt and freshly ground pepper.

5. Divide mixture into five portions and shape each one into a burger. Chill for 30 minutes or more.

6. Saute burgers in a bit of oil until lightly browned on each side.

7. Serve in buns with all the fixings. Or naked on the plate. They are scrumptious either way.

Makes five burgers.



    Sorry for shouting but ya had me at mushroom!

    This is not fair! Why can’t my computer screen let me taste your marvellous mushroom burgers?!?!

    Oooh I’ll e-mail you the sweet n sour recipe soon:)

    Hope all is well.


  2. Oh wow you have done it again! I too have a lot of zucs these days that I am trying to be creative with–not that I am a gardner–just happen to have generous friends who garden and have an abundance as well. These burgers look awesome. Mushrooms and zucchinis, two of my fave things!

  3. wow, they look perfect! I’ve been on a mushroom rampage lately and luckily Andy has complied. hope you’re having a great summer.

  4. I heart mushroom veggie burgers. Will keep the egg and cheese though.

  5. Hi how are you? I have been super busy these weeks that I have not come on any blogs. Great recipe. I think you are the queen of faux meat seriously you should be a food technologist.

  6. Hi Tay — I am very busy too. Heh, the queen of faux meat, that makes me giggle 😀

  7. Oooh YEAH! Mushroom Burgers – now ya talking! These look and sound wonderful and they hold their shape awesomely – which is vital when making Burgers in my humble opinion.

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