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Mushroom Veggie Burgers

This recipe for delicious veggie burgers is great to have on hand for barbecue season. Each patty contains mushrooms, protein-rich black beans and heart-conscious oats. Serve stacked high with tomatoes, lettuce, onions, pickles and all of your favorite fixings—and let the party begin.

Serves 4
Ready in 60 mins
Prep time 15 mins
Cooking time 15 mins
Chill time 30 mins
550 calories per serving


> 3 tbsp olive oil, divided
> 2 pkg (6 oz. each) small portobello mushrooms, sliced
> 1/4 cup chopped onion
> 1 pkg ( 1.4 oz.) dry vegetable soup /dip mix
> 1 can ( 15 oz.) black beans, rinsed and drained
> 2 cups quick-cooking rolled oats
> 1 egg
> 4 regular or whole-wheat hamburger rolls, toasted
> Toppings (optional): Lettuce, tomatoes, pickles, onions


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.
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.
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.
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.

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