With the use of an air fryer, these delicious apple fritters can be prepared in just 30 minutes! If ice cream is preferred, serve with the dish.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 veggie burgers |
Ingredients
- 4 tablespoons olive oil, divided
- 3 (8 ounce) packages sliced fresh mushrooms
- ½ medium onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ¾ cup dry bread crumbs
- ⅔ cup rolled oats
- ½ cup freshly shredded Parmigiano-Reggiano cheese
- 2 large eggs, beaten
Instructions
- Heat 2 tablespoons oil in a large skillet over medium heat. Add mushrooms, onion, garlic, salt, pepper, and oregano; cook and stir until mushrooms have released their juices and the liquid has evaporated, about 10 minutes. Remove from the heat.
- Transfer mushrooms to a cutting board and clean the skillet.
- Chop mushrooms into small chunks, then transfer to a large bowl. Mix in bread crumbs and oats, and season with salt and pepper as needed. Stir in Parmigiano-Reggiano cheese, then eggs; let stand until bread crumbs have absorbed any excess liquid, about 15 minutes. Use moist hands to form mixture, 1/4 cup at a time, into patties.
- Heat remaining 2 tablespoons oil in the skillet over medium heat. Pan-fry patties in the hot skillet until golden brown and cooked through, 2 1/2 to 3 minutes per side.
- After Step 3, you can refrigerate the patties to cook later if desired.
Nutrition Facts
| Calories | 255 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 67 mg |
| Dietary Fiber | 3 g |
| Protein | 11 g |
| Saturated Fat | 3 g |
| Sodium | 630 mg |
| Sugars | 4 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
My husband (vegetarian for 30 years) is obsessed. I am also a vegetarian. Loved this as well as Chef John’s vegetarian meatball recipe.
I love these! I thought I would make this recipe and freeze them to pull one out when I felt the need for a burger (I still eat regular burgers at times), I put sliced tomato, onion, pickles, and mustard on a good bun. anyway I made the mistake of offering my daughter a taste of my new burger recipe I made. “So good”she says. I didn’t tell her right off that it wasn’t beef because I knew she wouldn’t taste it. Well to make a long story short I didn’t have any in my freezer when I wanted a burger. She visited on weekends and made herself a burger and they all disappeared. I made larger batches!
In that this replaces the savory, umami aspect of meat burgers, this recipe is a win. However, I did feel the flavor was fairly one-note. I couldn’t taste anything but the mushrooms, and I only put in about 2/3 the mushrooms the original recipe called for. Could be really good with some tweaking, maybe adding more garlic/onions and a few extra spices or another binder.
Very good! I can’t say they have the feel of a hamburger, but they are very tasty and hold together quite nicely. I added another egg and a bit of oil, since I used Matza Flour instead of bread crumbs. I made quarter sized burgers, so they needed to cook longer.
Fantastic. I make up a batch of ‘burgers’ and freeze them individually.
Closest non-meat burger that tastes like a burger! Great recipe. One thing I changed was that I baked them on 350 for 10 minutes. Turned them over, added muenster cheese and baked for another 10 minutes. . Big hit in my house.
Excellent, even my husband loved these!
I barely write reviews, but I have to say, THIS is SO good. I had my doubts at first! I had baby bellas I had to use up and I figured I might as well try out a mushroomburger haha. I’m a big meat eater but this was a hit and I will absolutely be making it again!
Wow, this mushroom burger tastes the most like a real burger of all the veggie burgers I have tried. I made 2 burgers, adjusting ingredients accordingly, with the exception of the egg (I did use 1 full egg). I used baby bella mushrooms I found on sale. To form the patties, I used a burger press, which I think helped them stay together. If you are making them by hand, I think you will need to apply a fair amount of press to get the ingredients to hold together. I then followed others advice and let the patties sit in the fridge for 15 minutes. These two steps helped to hold my burgers together perfectly. This will be my go to recipe whenever I find mushrooms on sale.
Really delicious and healthy
Great! I used a mix of shitake and buttons. Exchanged parm for jarlsburg. I think it needed some worchestershire sauce. Definitely make again.
Very flavorful. Only suggestion is to let it fry until it releases, don’t try to scrape the spatula under it. When your burgers or whatever are ready, they’ll release on their own with maybe a nudge. If you don’t wait, it will fall apart. This is delicious and a single person (maybe 2 people) could cut the recipe in half. Loved it
Why is olive oil listed twice in ingredients
I took these to a cook-out of approximately 12 people and everyone raved and asked when I was cooking them again. I added 1/2 cup shredded carrots and 1/2 a green bell pepper. They were delicious!
It is delicious
I was looking for a recipe that would come out similar to the old mushroom burgers Trader Joe’s had in the ’90s. This seemed close. I made it once but it wasn’t exactly what I wanted. I changed things up. I sauteed the onion first on low until almost translucent, I rough chopped the shrooms first, then sauteed with the onion, I added a liberal dash or so of Worcestershire to the mix, and cooked shrooms on high till caramelized. Waited to add the garlic till they were done and used roasted garlic. I used ground oats in place of breadcrumbs, Mexi-melt shredded cheese blend instead of parm with a small sprinkle of parm at the end of mixing. A bit more worcestershire and voila. More meaty, less mushy.
This recipe turned out great and was really delicious. I followed advice in some of the reviews and added some soy sauce, hot sauce and a little hoisin. I diced the mushrooms before cooking. I would definitely make this again!
We made this recipe and loved it. Our only modification was to add one more egg to bind the ingredients.
I made this for dinner tonight. VERY tasty burger. I used a mix of Cremini, button and portobello mushrooms. Definitely a keeper. Thank you !!!!
Delicious! I’ve made it several times, and sometimes I add chickpeas or black beans for extra protein. Chickpeas doesn’t really change the way it tastes; black beans does, but not in a bad way. I top it with tomatoes and basil.
Just what I’ve been looking for: a tasty, non-soy veggie patty! Trader Joe’s used to have a frozen mushroom-based patty that was pretty good and I always kept some on hand. They are no more. I made this exactly as written and we LOVED them! Husband couldn’t believe the great flavor, consistency and eye appeal. Did use some Lea & Perrins to finish them off, gave a great crust. Thank you for this easy & and REALLY delicious recipe, Chef John!