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Mushroom Burger (Vegetarian)

You won't miss meat with this mouthwatering burger made from mushrooms, cheese and all kinds of umami goodies!
Prep Time 30 mins
Cook Time 10 mins
Course Main Course
Cuisine Fusion
Servings 4


  • Mixing bowl, nonstick pan


  • 200g brown and white field mushrooms
  • 50g dried shitake mushrooms
  • 50g cheddar cheese, grated
  • 1-2 eggs, beaten
  • 1-2 tbs flour
  • 2 tbs breadcrumbs
  • Salt and pepper
  • 2 Shallots, minced
  • 1 garlic clove, minced
  • Oil for shallow pan frying


  • Soak shitake mushrooms in hot water about 1 hour or until soft. Chop roughly.
  • Roughly chop brown and white mushrooms
  • Heat up 1 tbs oil. Saute shallots and garlic until soft, not brown. You don't want your burger to taste bitter!
  • Add brown and white, and shitake mushrooms and a bit of salt to draw out the moisture. Cook until mushrooms are lightly brown.
  • In a food processor, blend mushrooms until mixture achieves a rough pasty consistency. You want the mixture to remain a little grainy yet sticky to help form a patty later.
  • In a mixing bowl, add salt and pepper. cheddar, flour and breadcrumbs. Add one egg first - you may not need up to two eggs. Use your judgement to see the wet consistency.
  • Shape into burger patties nearly 1cm thick. The burger needs to be thick enough to ensure the middle remains moist when you fry the outside. (See recipe notes)
  • Heat up oil in nonstick pan and fry on both sides for a few minutes until outside is crispy. Serve with condiments of your choice. Bon appetit!


  1. I was initially nervous about the burger disintegrating - as reported in so many other vegetarian burger recipes - so I popped the mixture into the fridge for an hour to firm up the mixture. But I tried doing without the refrigeration and my burgers still held their shape. If you have enough binder, and you pan-fry the burger, I think the shape will hold up. Do experiment and let me know how it goes for you. 
Keyword burger