Mushroom Gouda Burger

Annie, Annie's Eats

I’ve been on a major mushroom kick lately, so I suppose a mushroom veggie burger was bound to happy eventually. A veggie burger made primarily of mushrooms definitely had the potential to fall apart, but I recently learned that oats can be an excellent binder in veggie burgers. They give the patties some stability but you don’t taste them at all. I decided to give that technique a try here by combining ground oats with sautéed mushrooms and it worked amazingly well.

They are sturdy enough for grilling but if the weather doesn’t cooperate, they are great cooked in a skillet as well. For a the finishing touch, spread a bit of Compound Herb Butter on the buns before toasting – it totally takes them to the next level.

Mushroom Gouda Burgers
By Annie
Makes 4 burgers


2 tablespoons unsalted butter
1 pound baby bella mushrooms, sliced
2-3 cloves garlic, minced or pressed
2/3 cup old-fashioned oats
½ teaspoon kosher salt
Freshly ground pepper, to taste
2 teaspoons minced fresh parsley
1 teaspoon minced fresh thyme
1 large egg
½-¾ cup panko
1/3 cup Gouda cheese, coarsely shredded, plus more for topping
Olive oil, for cooking
Burger buns, split and toasted, for serving
Compound Herb Butter, for buns
Lettuce, sliced tomato, sliced onion, for serving


Melt butter in large skillet over medium-high heat. Add mushrooms to pan and cook, stirring occasionally, until mushrooms have cooked down and almost all liquid has evaporated, about 7 minutes. Stir in garlic and cook 30-60 seconds more. Remove pan from heat and let cool slightly.

In bowl of food processor, pulse oats until as finely ground as possible. Add in mushroom mixture, salt, pepper, parsley and thyme. Pulse mixture until mushrooms are very finely chopped. Transfer to bowl and fold in egg and ½ cup panko. Let mixture stand a few minutes to allow oats to absorb some moisture. Fold in shredded Gouda and, if needed, additional panko. Form mixture into 4 equal patties.

Cook patties as desired, either in oiled skillet or on grill, turning once and cooking until both sides are evenly browned and patties are warmed through. A few minutes before second side is finished cooking, top with additional Gouda and cook until melted. Toast buns and spread with Compound Herb Butter. Top with lettuce, tomato and onion, as desired.

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