Mushroom Burger

Name: Mushroom Burger
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Ingredients: Champignon mushrooms (to clean) 14 oz; Breadcrumbs 0.6 cup; Garlic 1 clove; Powdered cumin to taste; Parsley to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Red onions 0.55 lb; Brown sugar 1 spoonful; Extra virgin olive oil to taste; Hamburger muffins 4; Fontina cheese 6.5 oz; Beefsteak tomatoes 4 slices; Chickory to taste

it de es fr br

Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 40 min
Serving: 4
Cost: Low

PRESENTATION

If you’re into mushroom burgers, you’re gonna love this Italian-inspired twist. Instead of your typical beef patty, this mushroom burger recipe swaps in champignon or wild porcini—seriously good. And these mushrooms bring a tender, earthy flavor. And you know what? Folks in northern Italy often choose local mushrooms, so every bite has this unique, woodsy kick. Caramelized onions add sweet richness, plus tomatoes and fresh parsley keep it lively. I mean, you can’t go wrong. A little cumin gives just the right hint of spice—making the mushroom patty anything but boring. Oh, and chicory? It adds a tangy bite, really plays up the savory side. You can keep it vegan or toss in a slice of cheese for a true mushroom burger with cheese moment.

There’s something about a vegetarian burger that feels light but super satisfying. Chicory gives a touch of crispiness. And listen, when you grill the mushroom, it gets all juicy and moist in the middle—way way better than just a plain veggie patty. In mountain towns, you’ll find this kind of vegan burger served as a second course or a quick sandwich for folks heading out to hike. Here’s the thing: no need for fancy ingredients. Grab what’s in season, and this mushroom burger will still taste amazing. Seriously. Seasonings like cumin and parsley? They make a big difference. Plus, you can mix it up with garlic or a homemade mushroom burger sauce for a fresh twist. Whether it’s a full-on plant-based burger night or just something different, this recipe gives you all the rich, comforting vibes of a real burger—with Italian attitude and tons of flavor. And, to be honest, it’s an easy way to enjoy something delicious and healthy at the same time.

INGREDIENTS

For 4 Mushroom Burgers: Champignon mushrooms 14 oz (400 g) - (to clean); Breadcrumbs 0.6 cup (70 g); Garlic 1 clove; Powdered cumin to taste; Parsley to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

For the Caramelized Onions: Red onions 0.55 lb (250 g); Brown sugar 1 spoonful; Extra virgin olive oil to taste

For the Buns: Hamburger muffins 4; Fontina cheese 6.5 oz (180 g); Beefsteak tomatoes 4 slices; Chickory to taste

Preparation

How to prepare Mushroom Burger

To make the mushroom burger, first remove the earthy base from the champignons, then chop them roughly 1. In a pan, sauté with oil and sliced garlic clove, then add the mushrooms 2 and salt immediately 3.

Sauté the mushrooms over medium heat for about 10 minutes, stirring often, then turn off the heat and let them cool slightly 4. Meanwhile, peel the onions and slice them thinly 5. Place the onions in a pan with hot oil 6.

Add the brown sugar 7 and cook over medium heat for about 5 minutes 8. Set aside the caramelized onions and transfer the cooled mushrooms to a mixer 9.

Operate the mixer to finely chop the mushrooms 10. Pour the purée into a bowl, then add the cumin 11 and breadcrumbs 12.

Season with a pinch of salt, pepper, and chopped parsley 13. Knead with your hands 14 until you get a soft and homogeneous mixture 15.

Use a pastry ring of the same diameter as the burger buns to form 4 patties, making sure to press the mixture well 16 17. In the same pan used for the mushrooms, heat another drizzle of oil and place the first patty 18.

Cook for 3-4 minutes over medium heat, then flip it gently and add the slices of fontina cheese 19. Cover with a lid and let it cook for another couple of minutes 20. When the cheese has melted, remove the burger from the pan 21 and proceed in this way to cook the others.

Before assembling your sandwiches, you can toast the bread by placing the cut side in the same pan where you cooked the patties, so that it absorbs the cooking juices 22. At this point, you can place the cheese-topped mushroom burger on the bottom bun 23, then add a slice of tomato 34.

Finish with caramelized onions 25 and julienned chicory 26. Cover with the other half of the bun 27 and proceed in the same way to assemble the others. Your mushroom burger is ready to be bitten into!