Easy Homemade Mushroom Burgers
Servings: 3 burgers
Ingredients
- 120g (2 cups) mushrooms
- 1 red onion
- 2 tbsp oil (I used olive)
- 2 tsp Worcestershire sauce
- ½ tsp ground paprika
- ¼ tsp garlic powder
- 2 tbsp flour (I used wholemeal spelt)
- 30g (heaped ⅓ cup) breadcrumbs
- 20g (¼ cup) oats
- ½ tsp salt
- ½ tsp pepper
- ½ tsp oregano
- 40g (1½ oz) cheddar cheese (grated/shredded)
- 1 egg (large - approx. 60g)
Instructions
- Chop the mushrooms and onion into small pieces.
- Heat 1 tbsp of oil and fry the onion and mushrooms until most of the liquid has evaporated and they have nicely browned.
- Add the Worcestershire sauce, paprika and garlic and cook for a further minute. Remove from the heat and allow to cool.
- In a large bowl, add the breadcrumbs, oats, salt, pepper, oregano and cheddar cheese, stirring just until everything is combined.
- Beat the egg and then pour into the dry ingredients along with the mushroom and onion mixture. Stir until well combined.
- With your hands, scoop the mixture into three balls. Press together so that the mixture sticks together and place on a tray lined with baking paper. Gently shape the mixture into rounds and flatten slightly.
- Place in the fridge for at least three hours.
- When ready, heat 1 tbsp oil and gently fry the patties for a couple of minutes on either side.
- Serve in a soft burger bun with mayo, lettuce and tomatoes. Enjoy!
Notes
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe using imperial measurements.
