mushroom veggie burgers

mushroom veggie burgers

prep time: 15 minutes + refrigeration time
cook time: 12 minutes
ready in: 1 hour

makes: 4 servings, 11 oz. each


  • 3 tablespoons olive oil, divided
  • 2 (8 oz.) pkgs. small portobello mushrooms, sliced
  • 1/4 cup chopped onion
  • 1 (1.4 oz.) pkg. vegetable soup/dip mix
  • 1 (15 oz.) can black beans, rinsed and drained
  • 2 cups quick-cooking rolled oats
  • 1 egg
  • 4 whole-wheat hamburger rolls, toasted
  • Toppings (optional): Lettuce, tomatoes, pickles, onions

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. In a large skillet heat 2 tablespoons of the oil over medium-high heat until hot. Add mushrooms and onion; cook and stir 5–8 minutes or until softened.
  2. Transfer mushroom mixture to a food processor; pulse until coarsely chopped. Transfer to a large bowl; stir in 1/4 cup water and vegetable mix. Let stand 15 minutes.
  3. Place beans in food processor; pulse until coarsely chopped; transfer to bowl. Add oats and egg; mix well. Form mixture into 4 patties about 1/2-inch thick. Cover and refrigerate 30 minutes.
  4. Heat remaining 1 tablespoon oil in skillet over medium heat. Add patties to skillet; cook 3–4 minutes per side or until browned. Place in rolls, add toppings (if desired), and serve.

per serving: 520 calories, 18g fat, 3g saturated fat, 45mg cholesterol, 960mg sodium, 71g carbohydrate, 14g fiber, 9g sugars, 20g protein