Cheesy Beey* Mushroom Burger 

Mushrooms are a favorite ingredient of mine that I enjoy using whenever the opportunity presents itself. This simple mushroom burger was very meaty in both texture and flavor.

Makes approximately 4-5 burger patties

3c Button Mushrooms (cooked, chopped)

1-1/2T Beefless Bouillon

2t Vegan Worcestershire Sauce

1t Liquid Smoke

1/4c Potato Starch (or vegan egg powder follow your heart)

Pepper pinch

Salt pinch

1/2T Canola oil

3T Water

4 ea Gluten-free Burger Buns

4 ea Cheddar Cheese Slices

8 ea Tomato Slices

Sandwich Spread/Vegan Mayo

Onion Slices


Lettuce/ Massaged Kale


-Chef's Knife

-Cutting Board

-Kitchen Towel

-Large Mixing Bowl

-Food Processor (optional for chopped mushrooms)

-Measuring Cups

-Measuring Spoons

-Tasting Spoon

- Large Saute Pan w, Lid


-Serving Plate

Mix together all ingredients for the burger patty with the exception of the canola oil and the water. Taste a small amount for seasoning adjustments.    

Lightly oil large saute pan with canola on medium high heat. Set up your burger mixture on counter next to stove along with a plate to put place burgers on once they are finished. Form a burger patty and gently add directly to the pan, laying the patty down away from you. The patty mixture should be wet but easy to form, holding it's shape. Repeat until all four patties are in pan.

Cook for about two and a half  to three minutes on each side. The patty will become firm and lightly browned. Add cheese slices to the patties and the water to the bottom of the pan. Quickly cover with lid to trap the steam allowing the cheese to melt.

Arrange burger with topping and condiments. Serve.

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