Recipe courtesy of Curtis Aikens

Mushroom Burgers

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  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
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1 celery stalk, diced

4 garlic cloves, crushed or minced

1 teaspoon garlic powder

1 medium onion, diced

2 teaspoons Italian seasoning

1 teaspoon ground marjoram

1 tablespoon olive oil

1 pound mushrooms of your choice, washed and chopped

1 cup cooked barley

1 cup cooked rolled oats

1/2 cup sunflower seeds, toasted

1/4 cup pecans, toasted, or any other kind of nut

1/4 cup sesame paste

2 tablespoons soy sauce

1/4 cup peanut oil, for frying (optional)


  1. In a saucepan, combine the celery, garlic, garlic powder, onion, Italian seasoning, and marjoram, and saute in the olive oil. Add the mushrooms, and cook until the liquid evaporates. In a mixing bowl, combine the barley, oats, sunflower seeds, pecans, sesame paste, and soy sauce with the saute mixture. Mix all ingredients thoroughly, then cover the bowl with plastic wrap and chill. Just before cooking, remove the mixture from the refrigerator, and shape into patties. The patties can be fried in peanut oil, 3 1/2 to 4 minutes per side, or they can be baked in a 350 degree F oven for 25 minutes.