These are some of the best vegetarian burgers ever! The small amount of sharp cheese and the umami from the mushrooms give them a great flavor. When forming the patties, use your hands and place them directly in the hot pan. They are hard to move around prior to cooking and don’t make firm patties. Once they start cooking, the egg white helps firm them up so they can be turned easily. They are great hot, room temperature or even cold.
- ¼ cup chopped almonds
- ½ cup old-fashioned oats
- 1 tablespoon olive oil
- ½ cup chopped green onions
- 1½ cups (approximately 8 ounces) thinly sliced white mushrooms (can use crimini or shitake)
- ½ cup cooked brown rice
- ⅓ cup shredded extra sharp cheddar cheese
- 3 egg whites
- 2 tablespoons chopped herbs (parsley, chives, cilantro) (optional)
- ½ cup whole-wheat bread crumbs (preferably panko)
- Salt and pepper (to taste)
- Toast the almonds and oats in a dry skillet stirring frequently until just brown. Set aside.
- Cook the onions and mushrooms in the olive oil until done and no moisture remains, approximately 5-7 minutes.
- Add the oats and almonds to the mushroom mixture.
- Cool, then combine with the remaining ingredients. The mixture will be a bit soupy.
- Form into 6 patties and cook on a griddle or large sauté pan. Do not get the patties too close together.
- Let cook until medium brown before turning – this will allow the egg whites to set the patties and they will be easier to turn.
- Cook each patty to an internal temperature of 150°F.
Nutrition Information per Serving
(Based on 2 tablespoons chopped parsley, ½ cup panko, ¼ teaspoon salt and ¼ teaspoon pepper)
- Serving Size: 1 patty
- Vegetables: ¼ cup
- Fruits: 0 cups
- Calories: 158 calories
- Carbohydrates: 17 grams
- Fiber: 2 grams
- Protein: 7 grams
- Fat: 7 grams
- Sodium: 127 mg