Summer is here! It’s what so many people wait for. But how do you enjoy your favourite tastes of summer without hurting your health? Dr. Michael Mason-Wood loves to cook, and this is one of his favourite healthy summer recipes to cook up, and even make ahead and freeze to have ready for the next hot summer get-together.
Mushroom Veggie Burger Recipe
This mushroom burger recipe is adapted from “Lisa’s Mushroom Burger” from
To call it a veggie burger doesn’t do it justice. Veggie burger recipes tend to be bland and boring, but this meaty mushroom burger is anything but!
Makes 4 Large or 6 Smaller Mushroom Veggie Burgers
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
3 tbsp olive oil
1 1/2 lb mushrooms, roughly chopped (combination of crimini, shiitake, and Portobello)
1/2 cup finely chopped onion
6 cloves minced garlic
2/3 cup rolled oats
1/3 cup shredded Parmesan
3/4 cup breadcrumbs
2 eggs, beaten
1 tbsp chopped fresh parsley, or 1 tsp dried parsley flakes
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
Heat 1 tbsp oil in large saucepan. Saute the mushrooms, onions and garlic over
medium heat for about 10 minutes, or until the liquid boils off, and the mushrooms
begin to saute.
In large bowl, add mushroom mixture to oats, Parmesan, breadcrumbs, eggs, parsley,
oregano, salt and pepper. Mix well. Allow to sit for 15 minutes to develop the flavors.
Shape into patties. Heat 2 tbsp oil in large non-stick skillet, over medium heat. Fry
patties, cooking about 5 minutes on each side, or until golden brown.
Serve with your favourite burger toppings.
Look out for the Natural Terrain blog series on the definitive How-To for healthy summer BBQs!