• Servings 6
  • Prep 20 min
  • Cook 6-10 min
  • Cuisine
  • Skill Level

Mushroom Tofu Veggie Burgers


  • 1/4 cup extra virgin olive oil
  • 2 cups mixed mushrooms, chopped
  • 1/2 cup scallions, chopped
  • 1 tbs fresh thyme leaves
  • 6-8 tbs garlic, minced
  • 1/2 cup rolled oats, toasted
  • 3/4 cup tofu, drained and mashed
  • 3/4 cups fresh bread crumbs
  • 3/4 cup white cheddar cheese, shredded
  • 1/2 cup cooked brown rice
  • 1/4 cup chopped almonds, toasted
  • 3 tbs fresh Italian parsley, chopped
  • 1 egg
  • 1 egg white
  • 6 hamburger buns
  • Lettuce and tomato for topping
  • In a non-stick skillet heat 2 tbs of olive oil over medium heat.
  • Add the mushrooms and cook until browned.
  • Add the scallions, thyme and garlic and cook for about 1 minute.
  • Add the oats, cook and stir for about 2 minutes, then season with salt and pepper. Remove from heat and let cool for 15 minutes.
  • In a food processor combine the mushroom mixture, tofu, bread crumbs, 1/4 cup of the cheese, cooked rice, almonds, parsley, egg and egg whites.
  • Pulse just until combined. The mixture should be slightly chunky.
  • Shape the mixture into 6 patties.
  • In the same skillet, heat theĀ remainingĀ 2 tbs of olive oil over medium heat
  • Cook the patties in batches for about 6 minutes or until golden brown and crisp on the outside, turning once.
  • Transfer the patties to a baking sheet and top with remaining cheese and broil for about 1 minute or until the cheese is melted.
  • Add burgers to buns and top with lettuce and tomato and the condiment of your choice.

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